Raspberry Cheesecake Cupcakes

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Made from fresh raspberries and cream cheese, these raspberry cheesecake cupcakes are so easy to whip up and taste just like mini cheesecakes.

INGREDIENTS

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STEP ONE

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STEP TWO

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STEP THREE

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STEP four

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Raspberry Cheesecake Cupcakes

Made from fresh raspberries and cream cheese, these raspberry cheesecake cupcakes are so easy to whip up and taste just like mini cheesecakes.

INGREDIENTS

– vanilla wafers or gluten-free vanilla wafers - raspberries - sugar - cream cheese - vanilla extract - salt - eggs

STEP ONE

Take the cream cheese and eggs out of the refrigerator a couple of hours ahead of time to let them warm to room temperature.

STEP TWO

In another bowl, mix waffle mix according to the package instructions. Pre-heat the oven to 325°F. Line the muffin tins with cupcake liners. Place one vanilla wafer into the bottom of each of the cupcake liners for the crust.

STEP THREE

STEP four

Stir 2 Tablespoons of sugar into the raspberry juice in the bowl. Set aside. Put the cream cheese into an electric mixer and beat on medium-high until light and fluffy.

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