Mini No Bake Raspberry Cheesecakes

Instructions

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.