Reviewed: May 24, 2012

This recipe was awesome. I doubled the cheese, fruit and whipped topping to get bigger cakes. I didn't have pecans so I substituted with more graham crumbs, which worked out just fine. My can of sweetened condensed milk was 10.1 fl oz or 300 ml which was not quite the full amount but I was glad I didn't choose to double it because it was plenty sweet. I topped them with fruit and whipped cream before serving and everyone loved them. Will make again!

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Reviewer:

robi2105

Cooking Level: Beginning

Reviewed: Mar. 31, 2012

Very nice little frozen cheesecakes. I chose this to use up some frozen raspberries, and it worked perfectly. I added a little more raspberries and cool whip since I used the full can of a 14 oz sweetened condensed milk. It worked well, and I ended up with four extra little pies (I used leftover mini graham cracker crusts for them). Very nice, and the raspberry makes it tart--which is good with the extra sweetened condensed milk! thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 25, 2012

These were delicious, except for the fact that mine never set, regardless of the fact that they were in the freezer for days. Had to eat them with a spoon, but MAN were they good!

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Reviewer:

Jenadee

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Sep. 27, 2011

These came together beautifully, and they were delicious. I did freeze these for several hours before eating, but we preferred eating them when they had softened a bit. So we let them sit out for a few minutes before eating. The raspberry puree is so good on top, and we had extra whipped topping, so we put some of that on as well. I was fortunate enough to have fresh raspberries to use, but this is a recipe that I think would work just as well with frozen.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Sep. 26, 2011

These are the prettiest little desserts! This was easy and fun to make with great results! I used reduced fat cream cheese with 1 can of regular sweetened condensed milk. I pureed fresh raspberries and pressed them through a sieve to rid of the seeds. When I added the raspberries to the cream cheese mixture it made pretty red and white swirls while turning the mixture a pinkish color. A few hours later I had 12 perfect, pretty little raspberry cheese cakes! The paper liner came off easily with no problem. The cheese cake helds it shape as well as the crust. I finished this with a drizzle of raspberry puree over the cream cheese cakes and topped it off with home made, "Sweetened Whipped Cream," from this website. This is a very cool, creamy and sweet treat! It tastes almost like a cream cheese flavored ice cream. The crust with crushed pecans taste good and adds a nice texture. Delicious! It is refreshing and great for a summer dessert. You will need to serve and eat these right away as they start melting once plated. This recipe leaves room to use fresh blueberries or strawberries in place of raspberries.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 21, 2011

These are tasty little treats and not very hard to make. I thought I had frozen mixed berries, but turns out it was just dark cherries so I used those. They were a bit tart so I added some sugar. I think the filling could've used a little bit more cream cheese flavor, but it was too late when I tasted it to add more. Over all, these are very good and versatile with the fruit you want to use. Next time (WILL make again!) I will increase the cream cheese though.

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*~Lissa~*

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Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Jul. 21, 2011

This recipe was good, but not great. Easy to make for sure, found it very sweet and would have liked it to set a little more firm. Was worth trying.

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Reviewer:

mammalyon

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Jul. 20, 2011

These are so delicious! I used a little more cream cheese than the recipe called for and I used cherries instead of raspberries. My husband loved them.

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