Mini No Bake Raspberry Cheesecakes

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 12
• 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

Recipe

• 1 line a 12 cup muffin pan with paper cup liners.
• 2 in a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend.
• 3 spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
• 4 press mixture with a spoon to firm bottom.
• 5 puree raspberries and set aside.
• 6 beat cream cheese until fluffy.
• 7 add condensed milk and 1/2 cup of the rapberry puree and mix until well blended.
• 8 fold in cool whip.
• 9 spoon evenly into baking cups.
• 10 freeze for at least 5 hours.
• 11 invert cakes onto individual serving plates.
• 12 drizzle remaining raspberry puree over cakes.
• 13 garnish with a few whole raspberries.
• 14 serve frozen.