Raspberry Cup Cakes recipe

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Ingredients

¾ cup graham cracker crumbs
¼ cup chopped pecans
3 tablespoons butter, melted
¾ cup fresh raspberries, crushed
½ (8 ounce) package cream cheese
10 ½ fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed

Nutrition Info

226.9 calories
carbohydrate: 25.1 g
cholesterol: 29.3 mg
fat: 12.8 g
fiber: 0.9 g
protein: 4.1 g
saturatedFat: 7.3 g
servingSize: -
sodium: 123.8 mg
sugar: 21.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

12 cupcakes

Recipe Note

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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