Mini No Bake Raspberry Cheesecakes

1. 1

   Line a 12 cup muffin pan with paper cup liners.

2. 2

   In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend.

3. 3

   Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.

4. 4

   Press mixture with a spoon to firm bottom.

5. 5

   Puree raspberries and set aside.

6. 6

   Beat cream cheese until fluffy.

7. 7

   Add condensed milk and 1/2 cup of the rapberry puree and mix until well blended.

8. 8

   Fold in Cool Whip.

9. 9

   Spoon evenly into baking cups.

10. 10

    Freeze for at least 5 hours.

11. 11

    Invert cakes onto individual serving plates.

12. 12

    Drizzle remaining raspberry puree over cakes.

13. 13

    Garnish with a few whole raspberries.

14. 14

    Serve frozen.

No additional tips available.