Week 17: Mini Cheesecakes

Hi Friends. I'm back and I really enjoyed this weeks recipe. Mini cheesecakes start by lining a 12 muffin tin with paper liners. Put a Keebler shortbread cookie in each one. Put a teaspoon of raspberry preserves in the center of each cookie. Beat an 8 ounce package of cream cheese until fluffy then add 1/2 cup of sweetened condensed milk. Next add 2 eggs, one at a time, beating well after each one. Fill each muffin cup with batter and then bake in a 300 degree oven for 20 minutes until set. Let cool 20 minutes and then refrigerate one hour. Warm 1/2 cup of raspberry preserves and glaze each mini cheesecake and then you can decorate with a fresh raspberry. Delicious! You can also use whatever fruit preserve you like. Be creative. They are very pretty and oh so yummy. Hope you enjoy then as much as we did in my family. God Bless and I will write again next week.