For a richer flavor, use brown butter instead of melted butter in the crust. If you don't have fresh raspberries, frozen raspberries can be used. Thaw them slightly and drain any excess liquid before pureeing. For a neater presentation, use a piping bag to fill the muffin liners with the cream cheese mixture. These cup cakes can be stored in the freezer for up to a week in an airtight container. Try adding a touch of lemon zest to the cream cheese mixture for a brighter flavor.
Raspberry Cup Cakes
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME5 hrs 15 mins
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SERVING12 People
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VIEWS369
These delightful Raspberry Cup Cakes are like miniature no-bake cheesecakes, bursting with fresh raspberry flavor. A perfect treat for warm days and guaranteed to be a crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol29 mg
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Fiber1 g
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Protein4 g
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Saturated Fat7 g
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Sodium124 mg
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Sugar22 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Line a 12-cup muffin pan with paper liners. (5 minutes)
02 Step
Recipe View 5 mins In a medium bowl, combine graham cracker crumbs, chopped pecans, and melted butter. Mix well until evenly moistened. (5 minutes)
03 Step
Recipe View 5 mins Spoon the crumb mixture evenly into the prepared muffin liners, pressing firmly to create a compact base. (5 minutes)
04 Step
Recipe View 5 mins Puree the crushed raspberries using a blender or food processor until smooth. Set aside. (5 minutes)
05 Step
Recipe View 3 mins In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. (3 minutes)
06 Step
Recipe View 2 mins Gradually add the sweetened condensed milk to the cream cheese, mixing until well combined and smooth. (2 minutes)
07 Step
Recipe View 3 mins Gently fold in 1/2 cup of the raspberry puree into the cream cheese mixture until evenly distributed. (3 minutes)
08 Step
Recipe View 2 mins Fold in the thawed whipped topping until just combined, being careful not to overmix. (2 minutes)
09 Step
Recipe View 5 mins Spoon the raspberry cream cheese mixture evenly into the muffin liners, filling them to the top. (5 minutes)
10 Step
Recipe View 5 hrs Freeze for at least 5 hours, or preferably overnight, until solid. (300 minutes)
11 Step
Recipe View 2 mins When ready to serve, remove the paper liners from the frozen cup cakes. Invert the cakes onto individual serving plates. (2 minutes)
12 Step
Recipe View 5 mins Drizzle the remaining raspberry puree over the cup cakes. Garnish with a few fresh raspberries. Serve immediately while frozen. (5 minutes)
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RECIPE REVIEWS
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Aniya Metz
Jun 19, 2025My kids absolutely devoured these. Such a simple and tasty treat!
Micheal Jacobson
Apr 29, 2025I found that freezing them overnight is best. They are easier to handle and have a better texture when fully frozen.
Hilma Predovic
Nov 11, 2024I added a layer of white chocolate ganache on top before freezing, and it was amazing!
Cristina Nader
May 4, 2024These were a hit at my summer party! Everyone loved the refreshing raspberry flavor and the no-bake convenience.
Carolyne Zemlak
Jan 25, 2024I followed the recipe exactly and they turned out perfect. The crust is nice and crunchy, and the filling is so creamy and delicious!