Raspberry Cup Cakes
By gtzgirl
The last thing we want to do in the summer is heat up the house with the oven on. Try these easy mini no-bake cheesecakes for a cool delight for everyone.
Ingredients
- 3/4 c. graham cracker crumbs
- 3 tablespoons butter, melted
- 3/4 c. fresh raspberries, crushed
- 4 oz. cream cheese
- 1 - 10.5 oz can sweetened condensed milk
- 1 c. frozen whipped topping, thawed
- 1/4 c. chopped pecans
Details
Preparation
Step 1
Line a 12 cup muffin pan with paper cup liners.
In a medium bowl, combine graham cracker crumbs, crushed pecans and melted butter, mixing well to blend.
Press mixture with a spoon to make a firm crust.
Puree raspberries and set aside.
Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the puree and mix until well blended. Fold in thawed whipped topping. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve partially frozen,
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