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Raspberry Cup Cakes

Raspberry Cup Cakes

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."
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5 h 15 m servings 227 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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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Read all reviews 75
  1. 115 Ratings

Most helpful positive review

Very good, very refreshing summer dessert! I like this one because it is easy to lighten it up by using fat free sweetened condensed milk, fat free whipped cream, and light cream cheese. A tip...

Most helpful critical review

This recipe was good, but not great. Easy to make for sure, found it very sweet and would have liked it to set a little more firm. Was worth trying.

Most helpful
Most positive
Least positive

Very good, very refreshing summer dessert! I like this one because it is easy to lighten it up by using fat free sweetened condensed milk, fat free whipped cream, and light cream cheese. A tip...

Like individual raspberry ice cream treats, only better! Delicious! I also made this recipe with 1/2 c red raspberry jam and 1-1/2 tsp lemon juice (to replace the raspberry puree), and I reduc...

This recipe was delicious and very easy. I didn't have rasberries, so I made it plain and topped them with store bought strawberries and the its' syrup. My only complaint is that they don't trav...

I used fresh raspberries from the garden and this is so good, easy and fast! I love this recipe! We love this recipe!

Easy to make and delicious. I am sure this recipe would work for strawberries and blueberries. I plan on making these in my mini muffin pan next time, which will make them easier to eat.

These came together beautifully, and they were delicious. I did freeze these for several hours before eating, but we preferred eating them when they had softened a bit. So we let them sit out ...

Very sweet. My guests loved these. I had to use a different crust and it still worked. I had extra filling leftover, so I poured it in a chocolate cookie pie crust and froze it for a future occa...

I used the mini-graham cracker crusts, and these were gobbled up in less than an hour!

Delicious and SUPER easy. PLUS you can easily store extras for later in the freezer. YUM!

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