Raspberry Cup Cakes

Raspberry Cup Cakes Recipe

Description

Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months.

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

Instructions

  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.
  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.
  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.

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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.

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