Individual Frozen Raspberry Cheesecakes: A Summer Dream

There’s a unique joy in creating desserts that feel both decadent and effortlessly refreshing, a balance I find perfectly encapsulated in these individual frozen raspberry cheesecakes. I remember a sweltering summer afternoon years ago, the kind where the air itself feels thick and heavy. My grandmother, bless her heart, was trying to find a way to satisfy our sweet cravings without further heating up the kitchen. She pulled out this recipe, a little dog-eared from countless uses, and with a knowing wink, declared, “This tastes like cheesecake and ice cream had a baby.” She was absolutely right – it was a revelation! The tangy burst of raspberry, the creamy sweetness from the condensed milk, all embraced by that familiar cheesecake essence, but served impossibly cold and light. It’s become a staple in my summer repertoire, a guaranteed crowd-pleaser that requires no oven and minimal fuss.

Recipe Overview

• Prep Time: 20 minutes
• Freeze Time: 5-6 hours
• Total Time: 5 hours 20 minutes – 6 hours 20 minutes
• Servings: 12
• Yield: 12 mini cheesecakes
• Dietary Type: Vegetarian

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons butter, melted

For the Filling:

• 3 cups raspberries (fresh or thawed)
• 8 ounces cream cheese, softened
• 1 (300 ml) can sweetened condensed milk
• 1 cup frozen whipped topping, thawed (such as Cool Whip)

Equipment Needed

• Muffin tin (standard size, 12 cups)
• Paper or foil muffin liners
• Food processor or blender
• Electric mixer (handheld or stand mixer)
• Spatula
• Measuring cups and spoons

Instructions

1. Prepare the Muffin Tin and Crust: Begin by lining a standard 12-cup muffin tin with paper or foil muffin liners. In a medium bowl, combine the graham cracker crumbs with the melted butter. Stir until the crumbs are evenly moistened and clump together. Press this mixture firmly and evenly into the bottom of each muffin liner, creating a compact crust. You can use the back of a spoon or a small glass to help compact it.
2. Puree the Raspberries: Set aside about 1/2 cup of the raspberries for serving later. Place the remaining 2 1/2 cups of raspberries into a food processor or blender. Process until smooth. If you prefer a smoother puree without seeds, you can strain it through a fine-mesh sieve at this point, but for a more rustic texture, it’s perfectly fine to leave it as is. Set the raspberry puree aside.
3. Create the Cheesecake Base: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it is light and fluffy. Gradually beat in the sweetened condensed milk, scraping down the sides of the bowl as needed, until the mixture is smooth and well combined.
4. Incorporate the Raspberry Flavor: Add the prepared raspberry puree to the cream cheese mixture. Beat on low speed just until the raspberry color is swirled through the cream cheese base. Be careful not to overmix at this stage.
5. Fold in the Whipped Topping: Gently fold the thawed frozen whipped topping into the raspberry-cream cheese mixture using a spatula. Fold until just combined, being careful not to deflate the whipped topping. You want to maintain as much airiness as possible.
6. Fill the Muffin Cups: Divide the cheesecake mixture evenly among the 12 prepared muffin cups, filling each liner almost to the top.
7. Freeze to Perfection: Cover each muffin cup tightly with plastic wrap. This prevents any freezer odors from affecting the cheesecakes and helps them freeze evenly. Place the muffin tin in the freezer and freeze for at least 5 to 6 hours, or until completely firm.
8. Serve: When ready to serve, carefully remove the cheesecakes from the muffin tin. The liners will make this easy. Serve the frozen cheesecakes immediately with the reserved raspberry puree drizzled over the top.

Expert Tips & Tricks

• Soften Your Cream Cheese Properly: Ensure your cream cheese is truly softened to room temperature. This will prevent lumps and create a much smoother, creamier filling. You can speed this up by cutting the cream cheese into smaller cubes.
• Don’t Overmix the Whipped Topping: When folding in the whipped topping, be gentle. Overmixing can cause it to break down and result in a denser, less airy cheesecake.
• Seedless Raspberry Puree: For a truly elegant presentation and a smoother texture, strain your raspberry puree through a fine-mesh sieve after blending. Press gently with a spoon to extract as much liquid as possible.
• Customizable Crust: If you’re not a fan of graham crackers, try using crushed vanilla wafers, shortbread cookies, or even pretzels for a sweet and salty twist.
• Freezer Uniformity: If your freezer has hot spots, consider rotating the muffin tin halfway through the freezing time to ensure even freezing.

Serving & Storage Suggestions

These individual frozen raspberry cheesecakes are best served straight from the freezer. The reserved raspberry puree adds a beautiful color contrast and a bright, tangy accent. You can also garnish them with a fresh raspberry or a sprig of mint for an extra touch of elegance.

Storage: If you happen to have any leftovers (which is unlikely!), they can be stored in the freezer, uncovered by plastic wrap for initial freezing, and then placed in an airtight container or freezer bag. They will keep well for up to 1 month. Allow them to sit at room temperature for about 5-10 minutes before serving to soften slightly, but they should remain frozen.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	221.5 kcal
Calories from Fat	85 kcal
Total Fat	11.3 g	17%
Saturated Fat	6.8 g	34%
Cholesterol	28.4 mg	9%
Sodium	129.9 mg	5%
Total Carbohydrate	27.5 g	9%
Dietary Fiber	2.2 g	8%
Sugars	21.9 g	87%
Protein	3.9 g	7%

Nutritional values are approximate and may vary based on specific ingredients and brands used.

Variations & Substitutions

• Other Berries: Feel free to substitute the raspberries with other fresh or frozen berries. Strawberries, blueberries, or a mix of mixed berries would all be delightful. Adjust the sweetness of the puree as needed.
• Lemon Zest: For an extra brightness to cut through the richness, add the zest of one lemon to the cream cheese mixture. This is especially helpful if your raspberries are on the tarter side.
• Chocolate Crust: Swap the graham cracker crumbs for crushed chocolate wafer cookies for a decadent chocolate base.
• Vegan Option: While this recipe is not inherently vegan, a vegan version could be achieved by using a vegan cream cheese alternative, a plant-based condensed milk, and a vegan whipped topping. The crust could be made with vegan butter or coconut oil.

FAQs

Q: Can I make these cheesecakes ahead of time?
A: Absolutely! These cheesecakes are designed to be made ahead and frozen, making them perfect for parties or a spontaneous sweet treat.

Q: What if I don’t have muffin liners?
A: You can try to freeze the cheesecake mixture directly in the muffin tin and then carefully run a thin, sharp knife around the edges to loosen them. However, liners make removal much easier.

Q: Can I use fresh raspberries instead of frozen?
A: Yes, you can use fresh raspberries. If using fresh, ensure they are ripe and have a good flavor. You might not need to thaw them before pureeing.

Q: How do I prevent the cheesecakes from cracking?
A: Since these are frozen and not baked, cracking isn’t typically an issue. The primary concern is ensuring they freeze solid.

Q: My raspberries are very tart. How can I adjust the sweetness?
A: If your raspberries are particularly tart, you can add a tablespoon or two of granulated sugar to the raspberry puree before mixing it with the cream cheese. Taste and adjust as needed.

Final Thoughts

These individual frozen raspberry cheesecakes are more than just a dessert; they are a testament to simple ingredients transforming into something truly magical. They embody the spirit of effortless entertaining and the joy of uncomplicated, yet utterly delicious, sweets. Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply seeking a cool and refreshing treat, I wholeheartedly encourage you to whip up a batch of these frozen delights. Pair them with a crisp glass of sparkling rosé or a fragrant herbal tea for an unforgettable experience. I’d love to hear how yours turn out!