Photo: David Holifield
Raspberry Cup Cakes
7 ingredients
15 min
12 cupcakes
openrecipes
"Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree."
Estimated Nutrition (whole recipe, rough)
676
Calories
15g
Protein
52g
Fat
44g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Raspberry | 1 cup (123g) | 64 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes