“Easy to make with just a few ingredients. Perfect for a dessert bar at a buffet.”
READY IN:
30mins
SERVES:
12
YIELD:
12 cakes
UNITS:
US

Ingredients Nutrition

Directions

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

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