Raspberry Cup Cakes

Recipe and picture from www.allrecipes.com

Like mini no-bake cheesecakes. Original recipe yield: 12 cupcakes

INGREDIENTS
3/4 cup (65g) graham cracker crumbs
1/4 cup (30g) chopped pecans
3 tablespoons (45g) butter, melted
3/4 cup (90g) fresh raspberries, crushed
1/2 (8 ounce) package (112g) cream cheese
10 1/2 fluid ounces (315ml) sweetened condensed milk
1 cup (75g) frozen whipped topping, thawed

DIRECTIONS
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.