Raspberry Cup Cakes

Recipesfull introduces to you: Cheesecake Recipes. (Raspberry Cup Cakes). 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.

Brief

Prep 15 mins

Additional: 5hrs

Total: 5hrs15 mins

Servings: 12

Yield: 12 cupcakes

Raspberry Cup Cakes

Ingredients

¾ cup graham cracker crumbs

¼ cup chopped pecans

3 tablespoons butter

melted

¾ cup fresh raspberries

crushed

½ (8 ounce) package cream cheese

10 ½ fluid ounces sweetened condensed milk

1 cup frozen whipped topping

thawed

New York Italian Style Cheesecake

Dessert

Directions

Step 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.

Step 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.

Step 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.

Nutritional Information

Raspberry Cup Cakes

Servings Per Recipe:12

Calories: 226.9

% Daily Value *

Protein: 4.1g 8%

Carbohydrates: 25.1g 8%

Dietary Fiber: 0.9g 4%

Sugars: 21.7g

Fat: 12.8g 20%

Saturated Fat: 7.3g 37%

Cholesterol: 29.3mg 10%

Vitamin A Iu: 323.9IU 7%

Niacin Equivalents: 1.2mg 9%

Vitamin C: 2.8mg 5%

Folate: 9.9mcg 3%

Calcium: 108.2mg 11%

Iron: 0.5mg 3%

Magnesium: 15.2mg 5%

Potassium: 165.2mg 5%

Sodium: 123.8mg 5%

Thiamin: 0.1mg 6%

Calories From Fat: 115.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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