Mini No Bake Raspberry Cheesecakes

Raspberries, cream cheese, mmmmmmmmmmmmm.

Ready In:
5hrs 15mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@55tbird
Contributor
@55tbird
Contributor
"Raspberries, cream cheese, mmmmmmmmmmmmm."
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  1. Joseph T.
    This may sound a tad complicated to make. It takes time but the fusion of the fruit and cheesecake is awesome!
    Reply
  2. 55tbird
    Raspberries, cream cheese, mmmmmmmmmmmmm.
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