Source: Parents Magazine

Gallery

Credit: Jennifer Causey

Recipe Summary test

active:
15 mins
total:
5 hrs 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line 12 standard muffin-tin cups with paper liners.

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  • Stir together graham-cracker crumbs, pecans, and melted butter in a bowl until evenly moistened. Spoon mixture evenly into prepared cups and press with the back of a spoon to pack into cup bottoms.

  • Process 1 cup raspberries in a food processor until smooth. Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in sweetened condensed milk and 1/2 cup of raspberry puree until well blended. (Refrigerate remaining puree and raspberries.) Fold in whipped topping.

  • Spoon filling evenly into muffin cups. Freeze, covered, at least 5 hours. When ready to serve, peel off paper liners, and put bites on serving plates. Thin remaining puree with water until it reaches desired drizzling consistency. Garnish with remaining 1/2 cup whole raspberries.

Make it Kid-Friendly

Top a few cheesecake bites with mini chocolate chips instead of the raspberry puree.

Nutrition Facts

205 calories; fat 12g; saturated fat 6g; carbohydrates 22g; insoluble fiber 1g; sugars 16g; protein 3g; sodium 114mg; calcium 90mg.
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