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Home  >  Inspire & Create  >  Christmas  >  Mini Lemon & Raspberry Frozen Cheesecakes


Mini Lemon & Raspberry Frozen Cheesecakes


40 mins (+ cooling, 6 ½ hours freezing & 5 mins standing time)


15 mins





Mini Lemon & Raspberry Frozen Cheesecakes


  • ½ cup (110g) caster sugar
  • 2 tsp lemon rind
  • ¼ cup (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


  1. Combine sugar, lemon rind, lemon juice and half the raspberries in a saucepan over medium heat. Stir for 3 mins or until sugar dissolves. Increase heat to medium-high and bring to the boil. Cook for 6-8 mins or until syrup thickens and raspberries soften. Strain through a fine sieve into a heatproof jug. Discard solids. Set aside to cool.
  2. Grease a 12-hole, ½-cup (125ml) silicon muffin pan. Process the biscuits in a food processor until crushed. Add the butter and pulse until mixture just comes together. Spoon the biscuit mixture evenly among prepared holes. Use the back of a spoon to press biscuit mixture into holes. Place in the freezer for 30 mins or until firm.
  3. Use an electric mixer to beat the condensed milk and cream in a bowl until stiff peaks form. Fold in two-thirds of raspberry puree to marble. Spoon over biscuit bases in pan. Smooth the surface. Freeze for 6 hours or until firm.
  4. Transfer cakes to a serving platter. Set aside for 5 mins to soften slightly. Drizzle with remaining raspberry puree and top with the remaining raspberries. Dust with icing sugar to serve.

The right pan
Don’t have a silicon pan? Use a greased regular muffin pan instead – run a sharp knife down the side of the cakes to help remove the cakes.

Energy 1530kJ/366 Cals (18%) Protein 4g (8%) Fat 23g (33%) Sat Fat 14g (58%) Sodium 161mg (8%) Carb 37g (12%) Sugar 30g (33%) Dietary Fibre 1g (3%)

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