Raspberry Cheesecake Bites

Sub with cherry pie filling!

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Ingredients

Crust

• 1 1/2 c graham cracker crumbs

Cheesecake Fillining

• 32 oz. cream cheese blocks, room temp.

Topping

• 8 oz. raspberry jam

Crust

• 4 T butter, melted

Cheesecake Fillining

• 1 1/2 c sugar

Crust

• 3 T sugar

Cheesecake Fillining

• 1/4 t salt

Crust

• 1/4 t cinnamon

Cheesecake Fillining

• 1 t vanilla extract
• 4 eggs, room temp.

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Instructions

1. preheat oven to 325 degrees

Cheesecake filling

2. in the bowl of an electric mixer whip cream cheese until fluffy
3. line cupcake pan with liners

Cheesecake filling

4. add in sugar slowly and keep whipping until smooth
5. in a small bowl mix together graham cracker crumbs, butter, sugar and cinnamon

Cheesecake filling

6. add in eggs, one at a time
7. pour 1 T of mixture into the bottom of each cupcake liner and, using a cup, press it into an even packed layer

Cheesecake filling

8. now mix in the salt and vanilla
9. bake for 5 min

Cheesecake filling

10. pour in 3 T of cream cheese mixture into each cupcake liner
11. tap tray on counter to bring the bubbles up to the top and pop them
12. place in the oven for 22 minutes
13. allow to cool for 5 min then remove them and transfer to a wire rack to cool to room temp
14. place 2 teaspoons of raspberry jam in the top where a little dip forms
15. move to the fridge to chill for 2-4 hours
16. enjoy!

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Notes