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“Part cheesecake and part ice cream, these individual no-bake frozen cakes are actually made in paper muffin cups then frozen. Ready to indulge?? Pop some out of the freezer, unmold onto plates and serve with our simple raspberry purée.”
READY IN:
15mins
YIELD:
12 mini cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine crumbs and butter; press evenly onto 12 large paper-lined muffin cups.
  2. Purée raspberries and set aside.
  3. Beat cream cheese until fluffy; gradually add sweetened condensed milk and 1/2 cup raspberry purée. Fold in whipping cream.
  4. Spoon mixture into cups, cover with plastic wrap, and freeze 5-6 hours.
  5. Serve frozen inverted onto serving plate, with remaining raspberry purée.
  6. Garnish as desired.

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