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.
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 AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Flourless Chocolate Lava Cake
This gluten-free chocolate lava cake is so decadent yet so simple that you'll be saying, "Flour who!?" when you let this sweet lava flow.
Creole Black-Eyed Peas and Rice
A quick, flavorful Creole-style dish you can customize to your liking! Add chili powder or cayenne for extra spice. Great topped with salsa!
Nana's Holiday Acorn Squash
Nana used to make this recipe every important holiday. It's quick and easy and tastes SO good!