Raspberry Cup Cakes
"Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months.
Yield: 12 Servings Ready in 5 hours, 15 minutes
14 people trying soon
Raspberry Cup Cakes Preparation
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.
Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
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Raspberry Cup Cakes Reviews
Very good and easy to make.
2 months, 2 weeks, 2 days, 9 hours, 14 minutes ago