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

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,