Cheesecake Coffee Cups

1. 1

   Pour the strong 3/4 cup of coffee into a mixing bowl.

2. 2

   Crumble the pound cake into the coffee and mix until the coffee soaks through.

3. 3

   Press the pound cake mixture into the bottom of a muffin pan, approx 1/2 full.

4. 4

   Blend the cream cheese and condensed milk until smooth.

5. 5

   Add the pudding powder and whip until firm.

6. 6

   Spoon the cheesecake mixture on to the pound cake mixture in the muffin pan.

7. 7

   Place the pan in the freezer for 4-6 hours.

8. 8

   Remove the cheesecakes by running a knife around the edges, and let sit for 10 minute.

9. 9

   Microwave the raspberry preserves for 30-40 secs and drizzle over the cheesecake cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.