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Mini No Bake Raspberry Cheesecakes

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“Raspberries, cream cheese, mmmmmmmmmmmmm.”
5hrs 15mins

Ingredients Nutrition


  1. Line a 12 cup muffin pan with paper cup liners.
  2. In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend.
  3. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
  4. Press mixture with a spoon to firm bottom.
  5. Puree raspberries and set aside.
  6. Beat cream cheese until fluffy.
  7. Add condensed milk and 1/2 cup of the rapberry puree and mix until well blended.
  8. Fold in Cool Whip.
  9. Spoon evenly into baking cups.
  10. Freeze for at least 5 hours.
  11. Invert cakes onto individual serving plates.
  12. Drizzle remaining raspberry puree over cakes.
  13. Garnish with a few whole raspberries.
  14. Serve frozen.

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