Medium

Raspberry Cup Cakes

Name: Raspberry Cup Cakes
Prep time: 18 min
Cook time: 21 min
Total time: 39 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 0.75 cups graham cracker crumbs; 0.25 cups chopped pecans; 3 tablespoons butter , melted; 0.75 cups fresh raspberries , crushed; 0.5 packages cream cheese , 8 ounce; 10.5 fluids ounces sweetened condensed milk; 1 cup frozen whipped topping , thawed

Total Time

39 min

18m prep · 21m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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
0.5 packages cream cheese , 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.