RASPBERRY CHEESECAKE BITES

Instructions

• Preheat oven to 325 degrees F.

Crust

• Line two standard-sized muffin tins with cupcake liners.
• In a small bowl, mix together graham cracker crumbs, butter, sugar, and cinnamon.
• Pour 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner. Using a cup, press crumbs into an even packed layer.
• Bake for 5 minutes. Remove from oven and let rest while you make the filling.

Cheesecake Filling

• In the bowl of a stand mixer, whip cream cheese until fluffy. (You can use a hand mixer instead if you prefer.)
• Add in sugar slowly to the cream cheese and keep mixing until smooth.
• Add in eggs, one at a time. Then add vanilla and salt; mix to combine.
• Pour 3 tablespoons of the cheesecake filling into each cupcake liner.
• Tap muffin tins on the counter to bring the bubbles up to the top and pop them with a toothpick.
• Bake cheesecakes for 22 minutes. Remove from oven and allow to cool for 5 minutes. Then transfer to a wire rack to cool to room temp.

Topping

• Place 2 teaspoons of raspberry jam on top of the cheesecakes where a little dip forms.
• Move cheesecakes to the fridge to chill for 2 to 4 hours.