Mini Raspberry Cheesecakes
Turn your favorite dessert into a mini treat with these easy and delicious, Mini Raspberry Cheesecakes.
Servings: 12 mini cheesecakes
Ingredients
- 2-8 oz. pkgs. cream cheese {softened}
- 3 eggs
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 2/3 cup granulated sugar
- 12 vanilla wafers
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°.
- In a medium bowl beat cream cheese until fluffy. Add eggs, lemon juice, vanilla extract and sugar. Beat until you have a smooth and creamy texture, free from lumps. Set aside.
- Line a 12 cup muffin tin with paper liners and place a vanilla wafer in the bottom of each one.
- Using a large scoop, divide the cheesecake batter between the 12 cups.
- Put raspberry jam into a bowl and stir to make it easier to use. Place 3-1/4 teaspoon drops on top of each cheesecake. Using a toothpick, swirl the jam through the cheesecake batter.
- Bake for 15-17 minutes. You will know they are ready when the sides are set and the middle is still slightly jiggly. Cool on a cooling rack. {Note: The cheesecakes will rise in the oven and then deflate as they cool}.
- Once cool, refrigerate your mini raspberry cheesecakes for at least one hour. Serve or store in an air tight container in the refrigerator for up to 4 days.