FROZEN RASPBERRY CHEESECAKE
I got this recipe from my sister years ago and like to fix it when times are rushed. It's fancy enough for the most special occasions but so easy to prepare with ingredients I always have on hand. Try varying the juices and fruits. -Donna Rear, Red Deer, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust. , Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 319 calories, Fat 22g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 186mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
INDIVIDUAL MINI RASPBERRY CHEESECAKES
I love the taste of fresh raspberries when they are in season. We try to eat Keto and lower-carb, so I took some traditional cheesecake techniques and made an easier version that is both tasty and lower-carb. I like to serve it with a raspberry sauce underneath it and no-sugar milk chocolate shavings on top of it. Makes for a very fancy looking desert.
Provided by Tomaso Basso
Categories Dessert
Time 25m
Yield 6 cupcakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a food processor grind the almonds down to fine crumbs.
- Melt the butter and add to the almond crumbs.
- Spoon the buttered crumbs into the cupcake foils in a cupcake tin and press down with your fingers until it resembles a lower crust to the cupcake.
- Bake the almond crust for 8 minutes or until slightly brown, toasting the nut mixture. When done remove and cool on a rack.
- Mix softened cream cheese, sugar or sweetner, egg, lemon juice and vanilla and a bowl with a mixer until fully integrated.
- Carefully fold in clean, good looking raspberries into the cheesecake mixture. Be careful not to smash the raspberries or you will get a pink cheesecake.
- Bake at 375 degrees F for 15-18 minutes. Look for the cupcakes to solidify, but it will be okay if they are slightly soft.
- Cool on a rack, then refrigerate.
- When serving, remove from the refrigerator, carefully remove the cupcake foils, place in a desert dish and pair with your favorite raspberry sauce like Maso's raspberry sauce.
- Mini cheesecakes can be made ahead a few days and will last nicely in the refrigerator for a few days. I have never frozen them. They disappear too quickly!
Nutrition Facts : Calories 353.8, Fat 26.8, SaturatedFat 10.7, Cholesterol 82.8, Sodium 169.2, Carbohydrate 22.7, Fiber 5.6, Sugar 14.5, Protein 7.8
INDIVIDUAL FROZEN RASPBERRY CHEESECAKES
Tastes like cheesecake and ice cream had a baby... from Eagle Brand condensed milk. Yummy. I've added lemon zest and a little sugar if the raspberries are a little tart. The cooking time is the time to freeze.
Provided by Cadillacgirl
Categories Cheesecake
Time 5h15m
Yield 12 mini cakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine crumbs and butter and press evenly into 12 paper lined muffin tins.
- Puree raspberries and put aside.
- Beat cream cheese until fluffy and then gradually add sweetened condensed milk and 1/2 cup raspberry puree.
- Fold in whipped topping (aka Cool Whip).
- Divide evenly among muffin cups, cover with plastic wrap, and freeze for 5-6 hours.
- Serve frozen with remaining raspberry puree!
Nutrition Facts : Calories 221.5, Fat 11.3, SaturatedFat 6.8, Cholesterol 28.4, Sodium 129.9, Carbohydrate 27.5, Fiber 2.2, Sugar 21.9, Protein 3.9
RASPBERRY MINI CHEESECAKES
Make and share this Raspberry Mini Cheesecakes recipe from Food.com.
Provided by threeovens
Categories Cheesecake
Time 30m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F; line muffin tins with cupcake liners.
- Place a cookie in the bottom of each cupcake liner; top with 1 teaspoon of the jam.
- Beat cream cheese until fluffy, about 2 minutes.
- Gradually beat in milk, then eggs, one at a time; beat 2 to 3 minutes more.
- Divide batter between each cupcake liner.
- Bake until set, about 20 minutes.
- Let cool on rack for 20 minutes, then refrigerate 1 hour.
- To serve: microwave remaining jam for 15 seconds to form a glaze, remove cheesecakes from tin and top with raspberry glaze.
- Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 196.4, Fat 10.5, SaturatedFat 5.6, Cholesterol 62, Sodium 124.5, Carbohydrate 21.8, Fiber 0.3, Sugar 14.7, Protein 4
MINI NO BAKE RASPBERRY CHEESECAKES
Make and share this Mini No Bake Raspberry Cheesecakes recipe from Food.com.
Provided by 55tbird
Categories Frozen Desserts
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Line a 12 cup muffin pan with paper cup liners.
- In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend.
- Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
- Press mixture with a spoon to firm bottom.
- Puree raspberries and set aside.
- Beat cream cheese until fluffy.
- Add condensed milk and 1/2 cup of the rapberry puree and mix until well blended.
- Fold in Cool Whip.
- Spoon evenly into baking cups.
- Freeze for at least 5 hours.
- Invert cakes onto individual serving plates.
- Drizzle remaining raspberry puree over cakes.
- Garnish with a few whole raspberries.
- Serve frozen.
Nutrition Facts : Calories 232.8, Fat 15.4, SaturatedFat 8.9, Cholesterol 36.9, Sodium 141.3, Carbohydrate 20.7, Fiber 0.9, Sugar 17, Protein 4.2
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