Raspberry Cup Cakes

Name: Raspberry Cup Cakes
Prep time: 15 min
Total time: 5 h 15 min
Yield: 12 cupcakes
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

Rating: 4.62 stars

119 Ratings
76 Reviews
15 Photos

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.

By William Anatooskin

Recipe Summary

prep:

15 mins

additional:

5 hrs

total:

5 hrs 15 mins

Servings:

Yield:

12 cupcakes

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

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

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.

Advertisement
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.

Nutrition Facts

Per Serving:

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

Reviews (76)

Most helpful positive review

Muffinmom

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

Helpful

(59)

Most helpful critical review

Stacey Stewart

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

Helpful

(4)

119 Ratings

5 star values: 86
4 star values: 25
3 star values: 6
2 star values: 0
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Muffinmom

08/18/2008

Helpful

(59)

Gayle

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

Helpful

(50)

neb123

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

Helpful

(30)

DEANBETH

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

Helpful

(12)

donna

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

Helpful

(11)

KMBLEE

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

Helpful

(10)

mominml

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

Helpful

(10)

LDM1474

02/18/2003

I used the mini-graham cracker crusts and these were gobbled up in less than an hour! Read More

Helpful

(9)

GAIL-K

10/13/2002

Delicious and SUPER easy. PLUS you can easily store extras for later in the freezer. YUM! Read More

Helpful

(8)

Stacey Stewart

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

Helpful

(4)

More Reviews

Back to Raspberry Cup Cakes

All Reviews for Raspberry Cup Cakes

- of Reviews

Nutritional Information

Raspberry Cup Cakes

Servings Per Recipe: 12
Calories: 226.9

% Daily Value *

protein: 8 %

carbohydrates: 8 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 20 %

saturated fat: 37 %

cholesterol: 10 %

vitamin a iu: 7 %

niacin equivalents: 9 %

vitamin b6: 2 %

vitamin c: 5 %

folate: 3 %

calcium: 11 %

iron: 3 %

magnesium: 5 %

potassium: 5 %

sodium: 5 %

thiamin: 6 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Raspberry Cup Cakes

1 of 76

All Reviews

Muffinmom

08/18/2008

Helpful

(59)

Gayle

04/09/2006

Helpful

(50)

neb123

08/25/2004

Helpful

(30)

DEANBETH

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!

Helpful

(12)

donna

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.

Helpful

(11)

KMBLEE

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.

Helpful

(10)

mominml