Raspberry Cup Cakes Recipe - Allrecipes.com
Raspberry Cup Cakes Recipe
  • READY IN 5+ hrs

Raspberry Cup Cakes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 cupcakes Change Servings
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  • PREP

    15 mins
  • READY IN

    5 hrs 15 mins

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 More Reviews

Most Helpful Positive Review
Aug 18, 2008

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 to others, be sure to keep this frozen at all times you are not serving, because it thaws quickly!!! And the raspberry puree is wonderful and smooth if you take the time to push it through a sieve to get rid of the seeds. It makes a little more work, but it is worth it!

 
Most Helpful Critical Review
Jul 21, 2011

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.

 
Apr 09, 2006

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 reduced the condensed milk to 1/2 c to reduce sweetness. Turned out great. For the sauce on top, I used 1/3 rapsberry jam, 1 tsp lemon juice, and 1 tsp water.

 
Aug 25, 2004

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 travel well at all. My only suggestion is to either not go far with them or serve them right out of the freezer as they will melt. Overall, everyone loved them.

 
Feb 18, 2003

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

 
Sep 27, 2011

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 for a few minutes before eating. The raspberry puree is so good on top, and we had extra whipped topping, so we put some of that on as well. I was fortunate enough to have fresh raspberries to use, but this is a recipe that I think would work just as well with frozen.

 
Jul 13, 2008

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.

 
May 12, 2003

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 occasion.

 

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Nutrition

  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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