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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

226.9 calories; 4.1 g protein; 25.1 g carbohydrates; 29.3 mg cholesterol; 123.8 mg sodium. Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/18/2008
Very good very refreshing summer dessert! I like this one because it is easy to lighten it up by using fat free sweetened condensed milk fat free whipped cream and light cream cheese. A tip to others be sure to keep this frozen at all times you are not serving because it thaws quickly!!! And the raspberry puree is wonderful and smooth if you take the time to push it through a sieve to get rid of the seeds. It makes a little more work but it is worth it! Read More
(59)

Most helpful critical review

Rating: 3 stars
07/21/2011
This recipe was good but not great. Easy to make for sure found it very sweet and would have liked it to set a little more firm. Was worth trying. Read More
(4)
119 Ratings
  • 5 star values: 86
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/18/2008
Very good very refreshing summer dessert! I like this one because it is easy to lighten it up by using fat free sweetened condensed milk fat free whipped cream and light cream cheese. A tip to others be sure to keep this frozen at all times you are not serving because it thaws quickly!!! And the raspberry puree is wonderful and smooth if you take the time to push it through a sieve to get rid of the seeds. It makes a little more work but it is worth it! Read More
(59)
Rating: 5 stars
04/09/2006
Like individual raspberry ice cream treats only better! Delicious! I also made this recipe with 1/2 c red raspberry jam and 1-1/2 tsp lemon juice (to replace the raspberry puree) and I reduced the condensed milk to 1/2 c to reduce sweetness. Turned out great. For the sauce on top I used 1/3 rapsberry jam 1 tsp lemon juice and 1 tsp water. Read More
(50)
Rating: 5 stars
08/25/2004
This recipe was delicious and very easy. I didn't have rasberries so I made it plain and topped them with store bought strawberries and the its' syrup. My only complaint is that they don't travel well at all. My only suggestion is to either not go far with them or serve them right out of the freezer as they will melt. Overall everyone loved them. Read More
(30)
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Rating: 5 stars
02/18/2003
I used fresh raspberries from the garden and this is so good easy and fast! I love this recipe! We love this recipe! Read More
(12)
Rating: 5 stars
07/13/2008
Easy to make and delicious. I am sure this recipe would work for strawberries and blueberries. I plan on making these in my mini muffin pan next time which will make them easier to eat. Read More
(11)
Rating: 4 stars
05/12/2003
Very sweet. My guests loved these. I had to use a different crust and it still worked. I had extra filling leftover so I poured it in a chocolate cookie pie crust and froze it for a future occasion. Read More
(10)
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Rating: 5 stars
09/27/2011
These came together beautifully and they were delicious. I did freeze these for several hours before eating but we preferred eating them when they had softened a bit. So we let them sit out for a few minutes before eating. The raspberry puree is so good on top and we had extra whipped topping so we put some of that on as well. I was fortunate enough to have fresh raspberries to use but this is a recipe that I think would work just as well with frozen. Read More
(10)
Rating: 4 stars
02/18/2003
I used the mini-graham cracker crusts and these were gobbled up in less than an hour! Read More
(9)
Rating: 5 stars
10/13/2002
Delicious and SUPER easy. PLUS you can easily store extras for later in the freezer. YUM! Read More
(8)
Rating: 3 stars
07/21/2011
This recipe was good but not great. Easy to make for sure found it very sweet and would have liked it to set a little more firm. Was worth trying. Read More
(4)