Ingredients for Mini No Bake Raspberry Cheesecakes
- 1 ½ cups graham cracker crumbs
- ½ cup crushed pecans
- ¼ cup melted butter
- 2 cups fresh raspberries
- 16 ounces cream cheese
- 14 ounces sweetened condensed milk
- 8 ounces Cool Whip
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How to Make Mini No Bake Raspberry Cheesecakes
- Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup crushed pecans, and ¼ cup melted butter. Mix well until evenly combined.
- Evenly spoon the mixture into the prepared muffin liners.
- Firmly press the mixture into the bottom of each liner to create a crust.
- Puree 1 ½ cups fresh raspberries in a blender or food processor until smooth. Set aside.
- In a large bowl, beat 16 ounces (two 8-ounce packages) of cream cheese until light and fluffy.
- Add 14 ounces sweetened condensed milk and ½ cup of the raspberry puree to the cream cheese. Mix until completely blended and smooth.
- Gently fold in 8 ounces of whipped topping (Cool Whip or equivalent).
- Evenly spoon the cheesecake filling into the prepared crusts.
- Freeze for at least 5 hours, or preferably overnight, until firm.
- Carefully invert the cheesecakes onto individual serving plates.
- Drizzle the remaining raspberry puree over the top of each cheesecake.
- Garnish with a few fresh raspberries.
- Serve frozen.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
68g
Fat
44g
Carbs
6g
