Mini No Bake Raspberry Cheesecakes - cooking recipe

Ingredients

3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup raspberries, fresh and crushed
8 ounces cream cheese
10 1/2 ounces sweetened condensed milk
1 cup Cool Whip, thawed

Preparation

Line a 12 cup muffin pan with paper cup liners.
In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, 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 rapberry puree and mix until well blended.
Fold in Cool Whip.
Spoon evenly into baking cups.
Freeze for at least 5 hours.
Invert cakes onto individual serving plates.
Drizzle remaining raspberry puree over cakes.
Garnish with a few whole raspberries.
Serve frozen.