A refreshing and delightful frozen dessert featuring raspberries and a creamy filling.
Combine the graham cracker crumbs, crushed pecans, and melted butter in a mixing bowl until well mixed.
Ensure the butter is fully melted to help bind the crust ingredients together.
Divide the crust mixture evenly among 12 paper-lined muffin cups and press firmly to form a base.
Use the back of a spoon or a small glass to press the crust firmly.
Blend the fresh and frozen raspberries until smooth, reserving 1/4 cup of the puree for topping.
Strain the puree if you prefer a seedless texture.
In a mixing bowl, beat the softened cream cheese until fluffy, then mix in the condensed milk and raspberry puree.
Ensure the cream cheese is at room temperature for easier mixing.
Fold in the whipped topping gently to maintain its airy texture.
Fold gently to avoid deflating the whipped topping.
Spoon the filling evenly over the prepared crusts in the muffin cups.
Fill each cup to the top for a generous portion.
Freeze the cups for at least 5 hours or until firm.
Cover the muffin tin with plastic wrap to prevent freezer burn.
Remove the paper liners and invert the cups onto serving plates.
Let the cups sit at room temperature for a few minutes for easier removal.
Drizzle the reserved raspberry puree over each cup and garnish with fresh raspberries.
Add a mint leaf for an extra touch of elegance.
