Easy Cheesecake Cupcakes

By Addie

I made these cupcakes for mothers day and they were a big hit plan on making them again for my family Memorial Day cookout.

Ingredients

• 2 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoons butter extract
• 2 eggs
• 12 vanilla wafers
• 1 cup seedless raspberry jam
• 1 pint fresh raspberries
• 2 Tablespoons powdered sugar for dusting

Preparation

Step 1

HEAT oven to 350°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 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. When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry jam and fresh raspberries. Dust with powdered sugar.
.......................

REVIEWS:

I loved it, the kids loved it. Very easy to make I used vanilla extract instead of butter extract.

This recipe was easy to follow, took very little time to make, and was delicious. My husband and kids enjoyed it tremendously, and ask me to make it at least once a month!

It's a great recipe! I made it a couple times and everyone loved it!

This recipe is absolutely delicious! They were a huge hit at our party last weekend. I doubled the recipe and not even a crumb was left. I made two changes as I had the ingredients on hand. The first was changed the raspberries to blueberries and used sugar-free Polander blueberry jam. Yum!! With the sugar in the cupcake and the powdered sugar on top it would have been too sweet. This is a recipe I will keep coming back to.

I could eat these everyday! they were wonderful!!! I switched out the raspberries for strawberries!

Not only is this delicous,is it beautiful, try using designer cupcake liners. I love it.

This is delicious! Substituted 2TBS Van Extract instead of Butter Extract. Used "Foil" Baking Cups (lined with assorted holiday colord paper cups) and topped (after 3 hours chilled) with COMSTOCK Premium Pie Filling (half w/strawberry and half Blueberry). It is so perfect for the Holidays and Tastes so Great!! Loved it! Tried a Sour Cream Topping also.

My family really enjoyed this dessert. It was easy to make and it was nice to give a homemade dessert during the week. I did reduce the amount of sugar. I also used blueberries instead of the raspberries. I will make this again and try different fruits along the way.

I've made this recipe 3 times so far for parties this Summer. Easy to make and everyone loves them! I didn't add butter extract, but vanilla extract instead. So good!

Absolutely SCRUMPTIOUS, I didn't do any type topping but my 15 yr old daughter wants to know "how often a week can we make these?"

These mini cheesecakes were very easy to make and turned out delicious. Instead of 1 cup of sugar, I only used ¾ of a cup since I would top these desserts with sweet filling and powdered sugar. I would definitely make these cheesecakes again.

I doubled the recipe and instead of raspberries I used blueberries...EVERYONE loves them...great hit.

I rally enjoyed this recipe.The only thing is - next time I would use 1/2 cup sugar instead of 1 cup because the jam was really sweet. I used strawberry topping and it was really good cold.