RASPBERRY CUP CAKES
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.
Provided by William Anatooskin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- 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.
- 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 : Calories 226.9 calories, Carbohydrate 25.1 g, Cholesterol 29.3 mg, Fat 12.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.3 g, Sodium 123.8 mg, Sugar 21.7 g
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Maryanne Aston
[email protected]Thanks for sharing this recipe!
Nometube
[email protected]I can't wait to try more recipes from this website.
Kwabena Tawiah
[email protected]These cupcakes are perfect for any occasion.
sameer mardoi
[email protected]I would definitely recommend this recipe to others.
Fabeeha Kashif
[email protected]I made these cupcakes for a party and they were a huge success! Everyone loved them.
Nolo Tucker
[email protected]These cupcakes were a disaster! The cake was dry and crumbly, and the frosting was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Fatima Zarmeen
[email protected]I'm not a big fan of raspberry, but I thought I'd give this recipe a try. I was pleasantly surprised! The cupcakes were light and fluffy, and the frosting was just the right amount of sweetness.
Joseph Kyeenge
[email protected]The recipe was easy to follow and the cupcakes turned out beautifully. I used fresh raspberries and they added a wonderful flavor.
Aleena Jabeen
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them. They're definitely a crowd-pleaser.
Bright Kekeli
[email protected]I've made these cupcakes several times and they always turn out great. They're so easy to make and the results are always delicious.
Keeley VanDon
[email protected]These raspberry cupcakes were a hit with my family! The cake was moist and fluffy, and the raspberry frosting was the perfect balance of sweet and tart. I will definitely be making these again.