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Mini Raspberry Cheesecake Cupcakes
Makes 12 cupcakes
| INGREDIENTS: | |
| 1 | ox (11.1 ounces) No Bake Real Cheesecake, Jell-O® |
| 5 | tablespoons butter, melted, Land O’ Lakes® |
| 1 1/2 | cups cold whole milk |
| 12 | teaspoons red raspberry preserves, stirred to loosen, Smucker’s® |
| 12 | fresh raspberries |
| sliced almonds, toasted, Blue Diamond® | |
Prep time: 10 minutes
Chilling time: 1 hour
PREPARATION:
- Line one 12-cup cupcake pan with paper liners.
- Using wooden spoon, mix packaged graham cracker crumbs with butter in medium bowl.
- Divide crumb mixture among liners.
- Press crumbs to form even layer.
- Beat packaged cheesecake filling and milk in large bowl until thick and fluffy, about 2 minutes.
- Spoon batter equally among prepared crusts; spread to smooth tops.
- Spoon 1 teaspoon preserves atop each cheesecake.
- Using offset spatula, spread preserves evenly over cheesecakes.
- Chill 1 hour or until set.
- Decorate with raspberries and almonds.
