This Mini lemon and raspberry frozen cheesecakes recipe is to die for. With zest lemon and sweet raspberry flavour they make for the perfect dessert.
- Makes12
- Cook time15 minutes
- Prep time15 minutes, + cooling, 61/2 hours freezing & 5 mins standing time
Ingredients
- 1/2 cup (110g) caster sugar
- 2 tsp lemon rind
- 1/4 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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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.Step 2
Grease a 12-hole, 1/2-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.
Step 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.Step 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.
Mini lemon and raspberry frozen cheesecakes
- Makes12
- Cook time15 minutes
- Prep time15 minutes, + cooling, 61/2 hours freezing & 5 mins standing time
Ingredients
- 1/2 cup (110g) caster sugar
- 2 tsp lemon rind
- 1/4 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
Description
This Mini lemon and raspberry frozen cheesecakes recipe is to die for. With zest lemon and sweet raspberry flavour they make for the perfect dessert.
Method
Step 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.Step 2
Grease a 12-hole, 1/2-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.
Step 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.Step 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.