Frozen Raspberry Mini Cheesecakes
Our multilayered bites are sure to wow thanks to an easy fudgy cookie crust.
Serving Size:
12
Active Time:
35 min.
Total Time:
6 hrs., 35 min.
Ingredients
- 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
Instructions
- Line 12 muffin cups with foil-lined cupcake liners. In bowl, combine crushed wafers and butter. Dividing evenly, press into bottom of cupcake liners.
- 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.
- 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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