Mini Raspberry Cheesecakes
Ingredients
| 3/4 cup graham cracker crumbs | ||
| 1/4 cup chopped pecans | ||
| 3 tbs butter, melted | ||
| 3/4 fresh raspberries, crushed | ||
| 4 oz of cream cheese | ||
| 10 and 1/2 ozs sweetened condensed milk | ||
| 1 cup whipped topping |
- Line a 12 cup muffin pan with paper cup liners
- In a medium bowl, combine graham cracker crumbs, crushed pecans and melted butter.
- Mix well to blend.
- Spoon mixture evenly into the lined muffin pan.
- Press the mixture with a spoon to firm the bottom.
- Puree the 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 the 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.
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