adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini lemon and raspberry frozen cheesecakes recipe
Mini lemon and raspberry frozen cheesecakes recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Refreshing frozen lemon and raspberry cheesecakes - perfect for summer indulgence!
Ingredients:
  • 110g caster sugar
  • 2 tsp lemon rind
  • 60ml lemon juice
  • 250g raspberries
  • 200g Arnott’s Granita biscuits
  • 120g butter, melted
  • 397g can sweetened condensed milk
  • 300ml thickened cream
  • Icing sugar mixture, to serve
Instructions:
  • In a saucepan over medium heat, mix together sugar, lemon rind, lemon juice, and half of the raspberries. Stir for 3 minutes until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Cook for 6-8 minutes until the syrup thickens and raspberries soften. Strain the mixture through a fine sieve into a heatproof jug, discard solids, and let it cool.
  • Prepare a 12-hole, ½-cup (125ml) silicon muffin pan by greasing it. Crush the biscuits in a food processor, then add the butter and pulse until the mixture just comes together. Evenly distribute the biscuit mixture among the prepared holes and press it down using the back of a spoon. Chill in the freezer for 30 minutes until firm.
  • Using an electric mixer, whip condensed milk and cream in a bowl until stiff peaks form. Gently swirl in two-thirds of the raspberry puree. Pour mixture over biscuit bases in the pan, ensuring a smooth surface. Freeze for 6 hours or until set.
  • Place the cakes on a serving platter and let them rest for 5 minutes to slightly soften. Drizzle with the rest of the raspberry puree, add the remaining raspberries on top, and dust with icing sugar before serving.

Similar Recipes