Frozen Mini Raspberry Cheesecakes
From arianedawn 13 years ago
- 20 min+freezing to make
- Serves 12
These little mini frozen cupcakes are a breeze to put together! I love the tangy raspberries with the creamy cream cheese and crunchy graham cracker bottom. I also love that they can be prepared in advance and served frozen whenever you should have unexpected company pop over!
Ingredients
- 3/4 cup graham cracker crumbs shopping list
- 1/2 cup chopped pecans shopping list
- 3 tbsp butter, melted shopping list
- 3/4 cup raspberries, crushed shopping list
- 4 oz pkg of cream cheese, softened shopping list
- 10 1/2 fluid oz sweetened condensed milk shopping list
- 1 cup frozen whipped topping, thawed shopping list
How to make it
- Line 12 muffin tins with paper liners.
- Combine graham crumbs with pecans and melted butter and spoon evenly into the 12 muffin liners, pressing down to firmly pack the graham cracker mixture.
- Puree raspberries and set aside.
- Beat softened cream cheese, add condensed milk and 1/2 cup of raspberry puree, mix until well blended.
- Fold in whipped topping.
- Spoon evenly into muffin liners and freeze for at least 5 hours.
- When you want to serve them remove from paper liners and drizzle with remaining raspberry puree.
- Keep frozen.
- Occasionally I just add all the raspberry puree in instead of drizzling on top and I find it delicious that way as well!
People Who Like This Dish 2
- tuilelaith Columbia, MO
- marpar Copenhagen, DK
- arianedawn Nowhere, Us
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