Fresh and especially frozen desserts are amazing when the temperature is as hot as it is lately. These raspberry frozen mini cakes arrive just in time!
Sometimes it’s hard to be creative with frozen desserts. Ice cream always comes in mind and not much else.
I’m not saying ice cream is bad. Actually ice cream is awesome! But it can be dull by moments.
We decided to do those mini cakes, cupcakes, frozen muffins, whatever you want to call them, to show the kids how creative you can be with a recipe. They loved them!
We served them as is with a little raspberry puree. You can also serve them inverted with a nice mint leaf for look.
Like I said, the kids loved this dessert. It was refreshing, although they thaw quickly so if it is a warm day, I suggest you take them out of the wrappers quickly as it can get pretty messy, pretty fast.
The taste of the raspberries made the recipe, but personally I’m a sucker for graham cookies.
Am I the only one?
Raspberries Frozen Mini Cakes
- 1 cup graham wafer crumbs
- 3 tbsp butter, melted
- 3 cups raspberries
- 4 oz (125 g) cream cheese, room temprature
- 1 can (300 ml) Eagle Brand® Sweetened Condensed Milk
- 1 cup frozen light whipped topping, thawed
- Put 3 cups of raspberries in a food processor and puree, set ½ a cup of the puree aside and put the remaining puree in a container for when the dessert is ready to be served.
- Combine graham crumbs and butter.
- Press evenly onto 12 large paper-lined muffin cups.
- Beat your cream cheese until fluffy and gradually add your condensed milk and a ½ cup of the raspberry puree mix together.
- Fold in whipped topping.
- Spoon the mixture into cups and cover them with plastic wrap.
- Freeze your mini cakes for 5 to 6 hours.
- Serve frozen, with remaining raspberry puree. Garnish as desired.