raspberry cup cakes
categories:  Cake | Cheesecake | cupcake | Desserts   

Prepared: 2005-07-16

"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." 

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

Preparation:

• 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.
• Purée 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.

makes 12 servings @ 228 calories per serving