Mini No Bake Raspberry Cheesecakes Recipes
MINI NO BAKE RASPBERRY CHEESECAKES
Make and share this Mini No Bake Raspberry Cheesecakes recipe from Food.com.
Provided by 55tbird
Categories Frozen Desserts
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 232.8, Fat 15.4, SaturatedFat 8.9, Cholesterol 36.9, Sodium 141.3, Carbohydrate 20.7, Fiber 0.9, Sugar 17, Protein 4.2
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- Crust: In a bowl, mix the crushed crackers with melted butter and salt until well combined. Pour the crumbs into a 6-inch (15 cm) spring-form pan and press down hard with the back of a spoon (or measuring cup). When ready, place the pan in the freezer.
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