Mini No Bake Raspberry Cheesecakes

• 3/4 cup graham cracker crumbs
• 1/4 cup chopped pecans
• 3 tablespoons butter, melted
• 3/4 cup raspberries, fresh and crushed
• 8 ounces cream cheese
• 10 1/2 ounces sweetened condensed milk
• 1 cup Cool Whip, thawed

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.

graham cracker crumbs, pecans, butter, raspberries, cream cheese, condensed milk

Taken from www.food.com/recipe/mini-no-bake-raspberry-cheesecakes-329807 (may not work)