Raspberry Cup Cakes

Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 227 Calories

Ingredients

• ¼ cup chopped pecans
• ½ (8 ounce) package cream cheese
• 3 tablespoons butter, melted
• 1 cup frozen whipped topping, thawed
• ¾ cup graham cracker crumbs
• ¾ cup fresh raspberries, crushed
• 10 ½ fluid ounces sweetened condensed milk

Recipe Instructions

Step 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.

Step 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.

Step 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.