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Dessert Recipes

Frozen Raspberry Mini Cheesecakes

Our multilayered bites are sure to wow thanks to an easy fudgy cookie crust.

Serving Size:


Active Time:

35 min.

Total Time:

6 hrs., 35 min.


  • 28 chocolate wafer cookies, finely ground (1½ cups)
  • 4 Tbs. butter, melted
  • 1 (6 oz.) cont. fresh raspberries
  • ¾ cup sugar
  • 2 (8 oz.) pkgs. cream cheese, at room temp.
  • ½ cup seedless raspberry jam
  • 1 tsp. raspberry extract
  • 1½ cups sweetened whipped cream
  • Fresh raspberries and mint sprigs


  1. Line 12 muffin cups with foil-lined cupcake liners. In bowl, combine crushed wafers and butter. Dividing evenly, press into bottom of cupcake liners.
  2. In bowl, mash raspberries with sugar until smooth; strain. In food processor, combine cream cheese, raspberry puree, raspberry jam and extract. Process until smooth, scraping down side of bowl as needed, 1-2 min. Divide mixture evenly among cupcake liners. Cover; freeze until solid, at least 6 hrs.
  3. Peel papers from cakes while still frozen. Transfer whipped cream to pastry bag fitted with medium star tip. Pipe cream onto cupcakes. Garnish with raspberries and mint.

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