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Ingredients
| graham cracker crumbs: 3/4 cup |
| pecans (chopped): 1/4 cup |
| salted butter: 3 Tbl (melted) |
| raspberries: 3/4 cup (fresh//crushed) |
| cream cheese: 1/2 8oz package |
| sweetened condensed milk: 10 1/2 fl oz |
| frozen whipped topping: 1 cup (thawed) |
Raspberry Cup Cakes
Credit: AllRecipes
User rating:
"Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree."
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Prep Time
15 min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- 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.
- 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.
- 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.