MINI RASPBERRY CHEESECAKE
- Graham crackers ( square)
- Cookie cuter to cut out the round shape that will fit into the bottom of the muffin paper
- 1 8 oz cream cheese
- ⅓ cup sugar
- 1 tbsp vanilla extract
- 1 egg
- Sauce:
- 1 cup raspberries
- ¼ cup jam
- ½ cup cup water
- Preheat oven to 350 F.
- Add cream cheese, sugar, vanilla and egg into a bowl. Stir together until fluffy consistency.
- Prepare the muffin papers and cut out the cookies with your round cookie cutter and place them into your muffin papers.
- Spoon the butter to the muffin papers and bake them for 15 minutes.
- Cool them down and refrigerate for a few hours (optional)
- Sauce:
- Heat up the jam and water and add your fresh fruit.
- Serve the sauce over your mini cheesecake bites.
- Enjoy!
Recipe by The 36th AVENUE at https://www.the36thavenue.com/raspberry-cheesecake-recipe/
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