Mini Raspberry Cheesecakes
I made these for the same friend's baby shower as the strawberries. You can put whatever preserve topping you prefer on top, and top it with the same fruit. I always leave a couple cheesecakes un-topped, just in case there are guests that prefer their cheesecakes plain!
Ingredients
1 box No Bake Real Cheesecake, Jell-O
5 Tablespoons butter, melted
1 1/2 cups cold whole milk
12 teaspoons red raspberry preserves, stirred to loosen
12 fresh raspberries
Preparation
Line one 12 cup cupcake pan with paper liners. *You can also use a mini-cupcake pan, and make 24 mini-miniature cheesecakes. The recipe actually makes more than it says, so I usually combine one 12 mini-cupcake pan and one 12 regular size cupcake pan.
Using a wooden spoon, mix packaged graham cracker crumbs with butter in a medium bowl. Divide crumb mixture among liners. Press crumbs to form even layer.
Beat packaged cheesecake filling and milk in large bowl until thick and fluffy, about 2 minutes. Spoon batter equally among prepared crusts; spread to smooth tops.
Spoon 1 teaspoon preserves evenly over cheesecakes. Chill 1 hour until set. Decorate with raspberries.
Recipe By: Sandra Lee of Semi-Homemade
Um..WOW! These look AMAZING!!!