Raspberry Cheesecake Cupcakes

Sharing some raspberry cheesecake cupcakes that I made during the summer, when raspberries were everywhere. My mom has regular raspberry and black raspberry bushes in her yard and since no one really eats them, I found a great recipe to use some up.

Raspberry Cheesecake Cupcakes


* 3/4 cup graham cracker crumbs
* 1/4 cup chopped pecans
* 3 tablespoons butter, melted
* 3/4 cup fresh raspberries, crushed
* 1/2 (8 ounce) package cream cheese
* 10 1/2 fluid ounces sweetened condensed milk
* 1 cup frozen whipped topping, thawed


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.

Raspberry Cheesecake Cupcakes Pictorial

Crushed graham crackers

Melted butter


Red raspberries and black raspberries

Mashed and strained

Raspberry juice

Block of cream cheese

Yum…I can eat this all by itself (cream cheese + sweetened condensed milk)

Mixed together

Add Cool Whip

Fold together

Add raspberry juice


Fill into piping bag


These should be called Raspberry No-Bake Cheesecakes because that’s what they basically are.  If I decide to make these again, I’ll fill up the liners with more cheesecake because after you peel off the liners, they looked really tiny.  They’re really easy to make and taste really good on a hot summer’s day.


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