Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months.
Ingredients
- 0.75 cups graham cracker crumbs
- 0.25 cups chopped pecans
- 3 tablespoons butter , melted
- 0.75 cups fresh raspberries , crushed
- ½ , 8 ounce
- 10.5 fluids 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, combine graham cracker crumbs, crushed pecans and melted margarine, 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.
-
2
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.
-
3
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 frozen.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Pecan And Chocolate Espresso Pie
A delicious nutty, chocolate coffee dessert!
Oatmeal Crackers
Made these for my daughter one day. She likes them more than store-bought ones, and I like knowing what she's eating.
Pecan Pie Cheesecake
This pecan pie cheesecake has a delicious caramel pecan pie topping on a silky smooth cheesecake filling in a nutty graham cracker crust for the ultimate holiday dessert!