Mini Raspberry Cheesecakes

This mini raspberry cheesecake recipe is for every cheesecake lover who’s in search for cheesecake perfection.

It’s the simplest easiest quickest way to make this all-time favorite dessert! A foolproof recipe that takes intimidation away and allows you to indulge and enjoy mini raspberry cheesecakes perfection!

Ingredients
6 digestive cookies or Graham crackers cut up int circles using a cookie cutter to the same size of your muffin pan
8 ounces cream cheese
1/3 cup sugar
1 pinch salt
1 teaspoon pure vanilla extract
1 egg
One-minute raspberry sauce
1/2 cup your favorite pure raspberry jam (use seedless if desired)
2 tablespoons hot water
1/2 cup fresh raspberries

Instructions

• Preheat the oven to 350 degrees.
• Line a muffin pan with 6 paper cups (use more if you prefer a rather slimmer cheesecake layer).
• Place a round cookie at the bottom of each cupcake liner and press it down firmly.
• To make the cheesecake batter, place the cream cheese, sugar, salt and vanilla in a bowl and use an electric mixer to beat the mixture well until it’s smooth and no lumps appear.
• Add in the egg and beat for just a few more seconds, avoid over beating the batter after adding in the egg because it creates air bubbles in the cheesecake.
• Divide the batter among the 6 (or more if desired) muffin cavities on top of the cookie base. Bake the cheesecakes for 15 minutes until they puff a little.
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