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Raspberry Cup Cakes

SUBMITTED BY: William Anatooskin PHOTO BY: ANKE69

"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."
RECIPE RATING:
The reviewer gave this recipe 35 stars. This recipe average a 4.7 star rating.
Read Reviews (22)
PREP TIME  15 Min
READY IN  5 Hrs 15 Min
Original recipe yield 12 cupcakes

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2003 by DEANBETH
I used fresh raspberries from the garden and this is so good, easy and fast! I love this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2004 by neb123
This recipe was delicious and very easy. I didn't have rasberries, so I made it plain and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2002 by GAIL-K
Delicious and SUPER easy. PLUS you can easily store extras for later in the freezer. YUM! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2004 by PBJSANDWICHES
this is the cheesecake recipe i've been looking for! it's wonderful. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2006 by Gayle
Like individual raspberry ice cream treats, only better! Delicious! I also made this recipe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2003 by KMBLEE
Very sweet. My guests loved these. I had to use a different crust and it still worked. I had... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2003 by LDM1474
I used the mini-graham cracker crusts, and these were gobbled up in less than an hour! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2007 by itty bitty pwner
very good. doesnt taste exactly like cheesecake but delicious nonetheless. i mashed the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2007 by BEBE548
I have made 2 times already. I used mini muffin pan the first time, regular muffin pan the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2007 by Andrea B.
Phenomenal! This recipe was easy to do but came out tasting delicious! I ate them before the... MORE

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Nutritional Information
Raspberry Cup Cakes

Servings Per Recipe: 12

Amount Per Serving

Calories: 228

  • Total Fat: 13g
  • Cholesterol: 29mg
  • Sodium: 133mg
  • Total Carbs: 25.1g
  •     Dietary Fiber: 0.9g
  • Protein: 4.1g

VIEW DETAILED NUTRITION

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