Steps to Make Raspberry Cake Filling Recipe Fresh Raspberries

Raspberry Cup Cakes

No need for a thin coat of buttercream under this one!

Recipe Summary 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.

Ingredients | Raspberry Cake Filling Recipe Fresh Raspberries

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

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.

Info | Raspberry Cake Filling Recipe Fresh Raspberries

prep: 15 mins additional: 5 hrs total: 5 hrs 15 mins Servings: 12 Yield: 12 cupcakes

TAG : Raspberry Cup Cakes

Desserts, Fruit Dessert Recipes, Raspberry Dessert Recipes,