Mini No Bake Raspberry Cheesecakes
1
Person talking
MAKE IT SHINE!
ADD YOUR PHOTO
Raspberries, cream cheese, mmmmmmmmmmmmm.
- Ready In:
- 5hrs 15mins
- Serves:
- Units:
1
Person talking
ingredients
- 3⁄4 cup graham cracker crumbs
- 1⁄4 cup chopped pecans
- 3 tablespoons butter, melted
- 3⁄4 cup raspberries, fresh and crushed
- 8 ounces cream cheese
- 10 1⁄2 ounces sweetened condensed milk
- 1 cup Cool Whip, thawed
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@55tbird
Contributor
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
This may sound a tad complicated to make. It takes time but the fusion of the fruit and cheesecake is awesome!Reply
-
Raspberries, cream cheese, mmmmmmmmmmmmm.
