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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Part cheesecake and part ice cream, these individual no-bake frozen cakes are actually made in paper muffin cups then frozen. Ready to indulge?? Pop some out of the freezer, unmold onto plates and serve with our simple raspberry purée. Ingredients:
1 cup graham wafer crumbs |
3 tablespoons butter, melted |
3 cups europe's best select raspberries, thawed |
4 ounces cream cheese, softened |
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat) |
1 cup frozen whipped topping, thawed (light) |
Directions:
1. Combine crumbs and butter; press evenly onto 12 large paper-lined muffin cups.
2. Purée raspberries and set aside.
3. Beat cream cheese until fluffy; gradually add sweetened condensed milk and 1/2 cup raspberry purée. Fold in whipping cream.
4. Spoon mixture into cups, cover with plastic wrap, and freeze 5-6 hours.
5. Serve frozen inverted onto serving plate, with remaining raspberry purée.
6. Garnish as desired.
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