Chilled Raspberry Cakes

1. 1

   Combine crumbs and butter; press evenly onto 12 large paper-lined muffin cups.

2. 2

   Puree raspberries and set aside.

3. 3

   Beat cream cheese until fluffy; gradually add sweetened condensed milk and 1/2 cup raspberry puree.

4. 4

   Fold in whipping cream.

5. 5

   Spoon mixture into cups, cover with plastic wrap, and freeze 5-6 hours.

6. 6

   Serve frozen inverted onto serving plate, with remaining raspberry puree.

7. 7

   Garnish as desired.

No additional tips available.