Raspberry Cup Cakes

They turned out amazing just following the recipe. For the purée on top of the cupcakes, I added 1/2 cup of raspberry jam, a teaspoon of sugar, and water and heated them until combined!

Tried this recipe and it's amazing. Like ice cream cake made of cheesecake. I did mine without the pecans though and I did half with Graham crust and half with oreo crust. My boyfriend loved them too. I'll be making more next weekend. YUM and thank you!

Very nice little frozen cheesecakes. I chose this to use up some frozen raspberries, and it worked perfectly. I added a little more raspberries and cool whip since I used the full can of a 14 oz sweetened condensed milk. It worked well, and I ended up with four extra little pies (I used leftover mini graham cracker crusts for them). Very nice, and the raspberry makes it tart--which is good with the extra sweetened condensed milk! thanks for the recipe!

These came together beautifully, and they were delicious. I did freeze these for several hours before eating, but we preferred eating them when they had softened a bit. So we let them sit out for a few minutes before eating. The raspberry puree is so good on top, and we had extra whipped topping, so we put some of that on as well. I was fortunate enough to have fresh raspberries to use, but this is a recipe that I think would work just as well with frozen.

These are the prettiest little desserts! This was easy and fun to make with great results! I used reduced fat cream cheese with 1 can of regular sweetened condensed milk. I pureed fresh raspberries and pressed them through a sieve to rid of the seeds. When I added the raspberries to the cream cheese mixture it made pretty red and white swirls while turning the mixture a pinkish color. A few hours later I had 12 perfect, pretty little raspberry cheese cakes! The paper liner came off easily with no problem. The cheese cake helds it shape as well as the crust. I finished this with a drizzle of raspberry puree over the cream cheese cakes and topped it off with home made, "Sweetened Whipped Cream," from this website. This is a very cool, creamy and sweet treat! It tastes almost like a cream cheese flavored ice cream. The crust with crushed pecans taste good and adds a nice texture. Delicious! It is refreshing and great for a summer dessert. You will need to serve and eat these right away as they start melting once plated. This recipe leaves room to use fresh blueberries or strawberries in place of raspberries.

These are good. Instead of a birthday cake I made these for my sons birthday. Very addictive. I made mine with pureed strawberries, so it took a little longer for them to setup. They are definitely worth the wait. Substituting the strawberries was the only change I made to the recipe.

So easy and they turned out really good! We couldn't get raspberries here, so I used raspberry jam instead. I also used liquid whip cream instead of frozen whipped cream. I was not sure about the cream cheese measurement, was it 1/2 of 8 oz packet or 8 oz is the 1/2 packet? I used 8 oz (1 bar) cream cheese for a batch - made 2 batches of this for my first try btw! I'm definitely making these again!