Mini raspberry cheesecakes
18 item(s), about 4 oz
3 Tbsp, melted
⅔ cup(s), seedless raspberry
⅔ cup(s), fresh or frozen
1 large, at room temperature
6 oz, at room temperature
- Preheat oven to 375°F. Prepare a 12-hole muffin pan with paper liners.
- Process wafers into fine crumbs using a food processor or blender (or place in a sealed plastic bag and smash by rolling them with a rolling pin).
- In a small bowl, place cookie crumbs and melted butter; mix to thoroughly combine. Spoon 4 teaspoons cookie mixture into each prepared muffin hole; gently press down with back of a small spoon or other small flat object to form an even crust. Set aside in refrigerator.
- Place jam and raspberries in a small saucepan over low heat; cook, stirring occasionally, until jam starts to melt and become liquidy, about 5 minutes, and then mash berries with a spoon.
- In a small mixing bowl, using an electric mixer, beat egg until frothy. Beat in cheese in small additions.
- Remove 1/4 cup jam mixture; set aside for garnish. Add remaining jam mixture to cheese mixture; beat on high until thoroughly blended.
- Evenly fill each prepared muffin hole with 4 teaspoons cheese mixture. Bake until center sets and a knife inserted in center of a cake comes out clean, about 25 minutes.
- Remove from oven and let cool slightly in pan; garnish each cheesecake with 1 teaspoon reserved jam mixture. Cool completely, cover and refrigerate for 12 hours for best results. Yields 1 cheesecake per serving.