Raspberry Mini Cheesecakes
From Cook's Country
Using sweetened condensed milk in our Raspberry Mini Cheesecakes recipe allowed us to eliminate sugar, sour cream, vanilla extract, and lemon juice from our recipe. Instead of struggling with crafting 12 individual crusts, we opted to use a single shortbread cookie for each mini cheesecake. Lining the muffin tin with cupcake liners was essential for getting the cheesecakes out of the muffin tin without ruining them in the process. It also made cleanup easier.
A little raspberry jam heated in the microwave made for an ideal topping. Adding a layer of it to each cookie crust as well further enhanced the raspberry flavor of the cheesecakes.
We like to use Keebler brand Sandies for our crusts, since they fit perfectly into a muffin tin. If you use a thinner cookie, your mini cheesecakes will be slightly more mini. Be sure to use sweetened condensed milk, not evaporated milk here.
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