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.
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READY IN: 5hrs 15mins
SERVES: 12
YIELD: 12 mini cakes
UNITS: US
INGREDIENTS
Nutrition- 1
- 3
- 3
- 4ounces cream cheese
- 1(300 ml) can sweetened condensed milk
- 1cup frozen whipped topping, thawed
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DIRECTIONS
- 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!
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