Raspberry Mini Cheesecakes

1. 1

   Preheat oven to 300 degrees F; line muffin tins with cupcake liners.

2. 2

   Place a cookie in the bottom of each cupcake liner; top with 1 teaspoon of the jam.

3. 3

   Beat cream cheese until fluffy, about 2 minutes.

4. 4

   Gradually beat in milk, then eggs, one at a time; beat 2 to 3 minutes more.

5. 5

   Divide batter between each cupcake liner.

6. 6

   Bake until set, about 20 minutes.

7. 7

   Let cool on rack for 20 minutes, then refrigerate 1 hour.

8. 8

   To serve: microwave remaining jam for 15 seconds to form a glaze, remove cheesecakes from tin and top with raspberry glaze.

9. 9

   Garnish with fresh raspberries if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.