Mini Raspberry Cheesecakes - 4 WW PointsPlus

Mini Raspberry Cheesecakes - 4 WW PointsPlus
Mini Raspberry Cheesecakes - 4 WW PointsPlus

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 18

    item(s) chocolate wafer(s), about 4 oz

  • 3

    Tbsp unsalted butter, melted

  • 2/3

    cup(s) jam, seedless raspberry

  • 2/3

    cup(s) raspberries, fresh or frozen

  • 1

    large egg(s), at room temperature

  • 6

    oz Neufchâtel cheese, at room temperature

Directions

Preheat oven to 375°F. Prepare a 12-hole muffin pan with paper liners. Process wafers into fine crumbs using a food processor or blender (or place in a sealed plastic bag and smash by rolling them with a rolling pin). In a small bowl, place cookie crumbs and melted butter; mix to thoroughly combine. Spoon 4 teaspoons cookie mixture into each prepared muffin hole; gently press down with back of a small spoon or other small flat object to form an even crust. Set aside in refrigerator. Place jam and raspberries in a small saucepan over low heat; cook, stirring occasionally, until jam starts to melt and become liquidy, about 5 minutes, and then mash berries with a spoon. In a small mixing bowl, using an electric mixer, beat egg until frothy. Beat in cheese in small additions. Remove 1/4 cup jam mixture; set aside for garnish. Add remaining jam mixture to cheese mixture; beat on high until thoroughly blended. Evenly fill each prepared muffin hole with 4 teaspoons cheese mixture. Bake until center sets and a knife inserted in center of a cake comes out clean, about 25 minutes. Remove from oven and let cool slightly in pan; garnish each cheesecake with 1 teaspoon reserved jam mixture. Cool completely, cover and refrigerate for 12 hours for best results. Yields 1 cheesecake per serving

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