Individual Frozen Raspberry Cheesecakes - cooking recipe

Ingredients

1 cup graham cracker crumbs
3 tablespoons butter, melted
3 cups raspberries (fresh or thawed)
4 ounces cream cheese
1 (300 ml) can sweetened condensed milk
1 cup frozen whipped topping, thawed

Preparation

Combine crumbs and butter and press evenly into 12 paper lined muffin tins.
Puree raspberries and put aside.
Beat cream cheese until fluffy and then gradually add sweetened condensed milk and 1/2 cup raspberry puree.
Fold in whipped topping (aka Cool Whip).
Divide evenly among muffin cups, cover with plastic wrap, and freeze for 5-6 hours.
Serve frozen with remaining raspberry puree!