Mini No Bake Raspberry Cheesecakes

Recipe by 55tbird
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READY IN: 5hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 12 cup muffin pan with paper cup liners.
  • In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, 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 rapberry puree and mix until well blended.
  • Fold in Cool Whip.
  • Spoon evenly into baking cups.
  • Freeze for at least 5 hours.
  • Invert cakes onto individual serving plates.
  • Drizzle remaining raspberry puree over cakes.
  • Garnish with a few whole raspberries.
  • Serve frozen.
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