Raspberry Cheesecake Cupcakes

The Recipe: Raspberry Cheesecake Cupcakes

Sunday 22nd March marks Mother’s Day 2020, so it’s only right that this recipe is fit for a Queen. Whether you’re celebrating a special lady in your life or not, these delectable bites are too good to miss! Serves 12

Raspberry Cheesecake Cupcakes - Recipes By Breeze House Owner's Club


75g digestive biscuits, crushed into crumbs

25g chopped pecans

3 tablespoons melted butter

100g fresh or frozen raspberries, pureed

110g cream cheese

300ml sweetened condensed milk

75ml stiff whipped cream


  1. Line a 12-hole muffin pan with paper bun cases
  2. In a medium bowl, combine digestive biscuit crumbs, crushed pecans and melted margarine, mixing well to blend
  3. Spoon mixture evenly into the 12 paper cases. Press mixture with a spoon to firm up the base.
  4. In another bowl, beat cream cheese until fluffy
  5. Add condensed milk and 1/2 of the raspberry puree and mix until well blended
  6. Fold in whipped cream
  7. Spoon evenly on top of bases
  8. Freeze for a minimum of 5 hours
  9. When ready to serve, remove paper liners. Invert cakes onto individual serving plates
  10. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.