Mini Raspberry Cheesecakes


  • 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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.