Prep 30 mins
Cook 3 hrs
These little Cream Cakes/Tarts are the perfect Summertime Dessert. With the abundance of fresh raspberries and not having to turn the oven on, make these a great choice. They make a lovely presentation and the recipe yields 12 cakes, which can be stored in the freezer for up to 2 weeks (perfect for unexpected guests). This recipe was in the April edition of Cottage Living Magazine. Recipe courtesy of Anne Byrn. Note: Cooking time includes 3 hours for freezing the cakes.
- 3⁄4 cup graham cracker crumbs
- 1⁄4 cup pecans, toasted and finely chopped
- 3 tablespoons butter, melted
- 2 cups fresh raspberries, washed and drained
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 2 1⁄2 cups whipped cream, divided (1 cup heavy cream makes 2 cups whipped cream)
- Insert foil liners into 12 muffin cups; set aside.
- Stir together first 3 ingredients in a medium bowl. Spoon about 1 tablespoon mixture into each liner, pressing down firmly with fingers to form crust.
- Reserve 12 raspberries for garnish. Place remaining raspberries in food processor; pulse 10 seconds or until smooth. Reserve 1/2 cup for filling. Press remaining puree through a fine, wire-mesh sieve over a small glass bowl, using back of a spoon to squeeze out juice. Discard pulp and seeds. Cover and chill raspberry juice.
- Beat cream cheese at low speed with an electric mixer until creamy. Add sweetened condensed milk and reserved 1/2 cup pureed raspberries, beating until just combined. Fold in 1 1/2 cups whipped cream.
- Top each crust with about 1/3 cup of mixture. Cover with plastic wrap, and freeze 3 hours or until firm.
- Remove cakes from freezer; peel away foil liners, and place cakes on serving plates. Let stand 15 minutes before serving. To serve, dollop remaining whipped cream evenly onto each cake. Drizzle with reserved raspberry juice, and top with reserved raspberries. Store ungarnished, covered with plastic wrap, in freezer up to 2 weeks.