Chilled Raspberry Cakes
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 puree.
Prep Time: 15 minutes plus freezing time
Serving: 12 mini cakes
Ingredients:
1 cup (250 mL) graham wafer crumbs
3 tbsp (45 mL) butter, melted
3 cups (750 mL) Europe’s Best® Select Raspberries, thawed
4 oz (125 g) ) light or regular cream cheese, softened
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
1 cup (250 mL) frozen light whipped topping, thawed
Preparation:
1. Combine crumbs and butter; press evenly onto 12 large paper-lined muffin cups.
2. Puree raspberries; set aside.
3. Beat cream cheese until fluffy; gradually add sweetened condensed milk and ½ cup (125mL) raspberry puree. Fold in whipped topping.
4. Spoon mixture into cups, cover with plastic wrap and freeze 5-6 hours.
5. Serve frozen, inverted with remaining raspberry puree. Garnish as desired.
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