While I was searching for a dessert recipe I came across one that just simply looked heavenly! The directions for this are very simple and it looks like this would be fun to make as well. These are like mini no-bake cheesecakes. A delightful favorite with everyone. This would make a wonderful ending to a long hot summer!
INGREDIENTS:
3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed
DIRECTIONS:
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.
3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed
DIRECTIONS:
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.
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.
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.
Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
Prep time: 15 minutes
Ready in: 5 hours/15 minutes
Makes: 12 cupcakes
Photo by: Muffinmom
1 comment:
These look so tasty. We are cheesecake fans, but I just don't like making the whole 9-inch spring form pan-sized one. Too much to eat. Thanks for the recipe.
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