Individual Frozen Raspberry Cheesecakes

Tastes like cheesecake and ice cream had a baby... from Eagle Brand condensed milk. Yummy. I've added lemon zest and a little sugar if the raspberries are a little tart. The cooking time is the time to freeze.

• Ready In: 5 hrs 15 mins
• Serves: 12
• Yields: 12 mini cakes

Ingredients

• 1  cup graham cracker crumbs
• 3  tablespoons butter, melted
• 3  cups raspberries (fresh or thawed)
• 4  ounces cream cheese
• 1 (300 ml) can sweetened condensed milk
• 1  cup  frozen whipped topping, thawed

Directions

1. Combine crumbs and butter and press evenly into 12 paper lined muffin tins.
2. Puree raspberries and put aside.
3. Beat cream cheese until fluffy and then gradually add sweetened condensed milk and 1/2 cup raspberry puree.
4. Fold in whipped topping (aka Cool Whip).
5. Divide evenly among muffin cups, cover with plastic wrap, and freeze for 5-6 hours.
6. Serve frozen with remaining raspberry puree!