This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Dreamy White Chip Cup Cakes
Raspberry Almond Coffeecake
Raspberry Swirl
Old Fashioned Pound Cake with Raspberry Sauce
Raspberry and White Chocolate Roll
more »
Top Related Articles
Raspberries Rule
Decorating Cakes: Advanced Decor
Slicing Cheesecakes and Layer Cakes
Decorating Cakes: Advanced
Halloween Cakes
Decorating Cakes: Finishing Touches
Decorating Cakes: The Basics
Ten Tips for Great Holiday Cakes
Sponge Cakes
Butter Cakes and Pound Cakes
Related Collections
Fresh Raspberries
Easter Cheesecakes
No Bake Cheesecake
Summer Desserts
Summer Fruits and Vegetables

1 of

Raspberry Cup Cakes

By: William Anatooskin

"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."

Rate/Review | Read Reviews (69)

15,063 Saves

Prep Time:
15 Min

Ready In:
5 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 cupcakes

Ingredients

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

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.
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.
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.