Raspberry Cheesecake Bites

Line 12 standard muffin-tin cups with paper liners.

Stir together graham-cracker crumbs, pecans, and melted butter in a bowl until evenly moistened. Spoon mixture evenly into prepared cups and press with the back of a spoon to pack into cup bottoms.

Process 1 cup raspberries in a food processor until smooth. Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in sweetened condensed milk and 1/2 cup of raspberry puree until well blended. (Refrigerate remaining puree and raspberries.) Fold in whipped topping.

Spoon filling evenly into muffin cups. Freeze, covered, at least 5 hours. When ready to serve, peel off paper liners, and put bites on serving plates. Thin remaining puree with water until it reaches desired drizzling consistency. Garnish with remaining 1/2 cup whole raspberries.