Raspberry Cup Cakes

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Description

Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note – Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.

Ingredients

  • ¾ cup graham cracker crumbs
  • ¼ cup chopped pecans
  • 3 tablespoons butter, melted
  • ¾ cup fresh raspberries, crushed
  • ½ (8 ounce) package cream cheese
  • 10 ½ fluid ounces sweetened condensed milk
  • 1 cup frozen whipped topping, thawed

Instructions

  1. Line a 12 cup muffin pan with paper cup liners. In a medium bowl
  2. combine graham cracker crumbs
  3. crushed pecans and melted margarine
  4. mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
  5. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
  6. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve
  7. remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Prep Time: 15 mins

Total Time: 5 hrs 15 mins

Servings: 12

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