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
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