Mini No Bake Raspberry Cheesecakes Recipe

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Mini No Bake Raspberry Cheesecakes
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Ingredients
7
Count
Nutrition
286
Calories
Total time
315
Minutes
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Ingredients:

Directions:

  1. Line a 12 cup muffin pan with paper cup liners.
  2. In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend.
  3. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
  4. Press mixture with a spoon to firm bottom.
  5. Puree raspberries and set aside.
  6. Beat cream cheese until fluffy.
  7. Add condensed milk and 1/2 cup of the rapberry puree and mix until well blended.
  8. Fold in Cool Whip.
  9. Spoon evenly into baking cups.
  10. Freeze for at least 5 hours.
  11. Invert cakes onto individual serving plates.
  12. Drizzle remaining raspberry puree over cakes.
  13. Garnish with a few whole raspberries.
  14. Serve frozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 286.42 Kcal (1199 kJ)
Calories from fat 175.87 Kcal
% Daily Value*
Total Fat 19.54g 30%
Cholesterol 47.96mg 16%
Sodium 157.31mg 7%
Potassium 161.17mg 3%
Total Carbs 24.79g 8%
Sugars 17.13g 69%
Dietary Fiber 1.43g 6%
Protein 4.66g 9%
Vitamin C 2.9mg 5%
Iron 0.5mg 3%
Calcium 103.1mg 10%
Amount Per 100 g
Calories 338.31 Kcal (1416 kJ)
Calories from fat 207.74 Kcal
% Daily Value*
Total Fat 23.08g 30%
Cholesterol 56.65mg 16%
Sodium 185.81mg 7%
Potassium 190.38mg 3%
Total Carbs 29.28g 8%
Sugars 20.23g 69%
Dietary Fiber 1.68g 6%
Protein 5.51g 9%
Vitamin C 3.4mg 5%
Iron 0.6mg 3%
Calcium 121.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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