2 pkg. (8 oz each) philadelphia cream cheese, softened
1 cup granulated sugar
1 tsp butter extract
2 eggs
12 vanilla wafers
1 cup seedless raspberry jam
1 pint fresh raspberries
2 Tablespoon powdered sugar for dusting
Instructions
Heat oven to 350 degrees F
Place a paper cupcake liner in each of 12 muffin cups.
Beat cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs one at a time, beating after each addition.
Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
Allow tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 Tbsp of raspberry jam and fresh raspberries. Dust with powdered sugar.
Originally Submitted
2/21/2012
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