Raspberry Mini Cheesecakes

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READY IN: 30mins
SERVES: 12
YIELD: 12 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300 degrees F; line muffin tins with cupcake liners.
  • Place a cookie in the bottom of each cupcake liner; top with 1 teaspoon of the jam.
  • Beat cream cheese until fluffy, about 2 minutes.
  • Gradually beat in milk, then eggs, one at a time; beat 2 to 3 minutes more.
  • Divide batter between each cupcake liner.
  • Bake until set, about 20 minutes.
  • Let cool on rack for 20 minutes, then refrigerate 1 hour.
  • To serve: microwave remaining jam for 15 seconds to form a glaze, remove cheesecakes from tin and top with raspberry glaze.
  • Garnish with fresh raspberries if desired.
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