Raspberry Cheesecake Cupcakes

So as it's a bank holiday I decided to do some baking. I feel like when I make a big cheesecake it doesn't last long so I made them in to cupcake sizes and this how I did it!!
This makes 12 Cupcakes

  • 75g digestive biscuits, crushed into crumbs
  • 25g chopped pecans
  • 3 tablespoons melted butter
  • 100g fresh or frozen raspberries, pureed
  • 110g cream cheese
  • 300ml sweetened condensed milk
  • 75ml stiff whipped cream


Preparation time: 15 minutes Chlilling time: about 4 hours 

1) Line a 12 hole muffin pan with paper bun cases. In a medium bowl, combine digestive biscuit crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into the 12 paper cases. Press mixture with a spoon to firm up the base.

2) Beat cream cheese until fluffy. Add condensed milk and 1/2 of the raspberry puree and mix until well blended. Fold in whipped cream.

3) Spoon evenly on top of bases. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

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