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2 (8-ounce) packages Philadelphia cream cheese, softened
1 cup sugar
1 teaspoon butter extract
2 eggs
12 vanilla wafers
1 cup seedless raspberry jam
1 pint fresh raspberries
2 tablespoons powdered sugar for dusting
Place a paper cupcake liner in each cup of a muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and butter, beating well. Add eggs, 1 at a time, beating well 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(approximately 1 hour). When cool, top each cheesecake cupcake with 1/2 tablespoon of raspberry jam and fresh raspberries. Dust with powdered sugar.
1 cup sugar
1 teaspoon butter extract
2 eggs
12 vanilla wafers
1 cup seedless raspberry jam
1 pint fresh raspberries
2 tablespoons powdered sugar for dusting
Place a paper cupcake liner in each cup of a muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and butter, beating well. Add eggs, 1 at a time, beating well 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(approximately 1 hour). When cool, top each cheesecake cupcake with 1/2 tablespoon of raspberry jam and fresh raspberries. Dust with powdered sugar.
