Mini No Bake Raspberry Cheesecakes

Name: Mini No Bake Raspberry Cheesecakes
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 12 serving(s)
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

Submitted by 55tbird

"Raspberries, cream cheese, mmmmmmmmmmmmm."

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Ready In:: 5hrs 15mins
Ingredients:: 7
Serves:: 12

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.