That’s the exact word roomie #1 used to describe these gems, and honestly? I couldn’t agree more. And I don’t even LIKE cheesecake. Which is why when roomie #2 requested cheesecake for her birthday, I immediately (and selfishly) thought, “Shit. I have to put time and effort into a dessert I don’t even want?! Suh-weet.”
And then we made these. And I died and went to dessert heaven. Because they were ridiculously easy to make, which, in my opinion, always make food taste better. And they didn’t require a 2-page long list of ingredients. And they took approximately 28.3826 minutes from start to finish, including baking time. Which is really important when you decide the best time to bake these at 11:45 PM. While drinking wine. And eating the leftover Nilla wafers dipped in melted chocolate.
It was a healthy evening.
- 2 pkg. (16 oz. total) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 2 eggs
- 12 vanilla wafers (I use the Nilla brand)
- 1 1/2 cup seedless raspberry jam
- 1 pt. fresh raspberries
- 2 Tbsp. powdered sugar for dusting
- Preheat oven to 350°F.
- Place a paper cupcake liner in each of 12 muffin cups.
- Beat cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and vanilla extract, beating well. Add eggs, one at a time, beating well after each addition.
- Place a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Spoon about a teaspoon of raspberry jam over the top of the cream cheese mixture and, using a toothpick (or chopstick, in my case), swirl the jam through the batter to get a marbled effect. Bake for 20 minutes.
- Allow tarts to cool completely. Do not be alarmed if the center of the cupcake collapses! That’s what happened to mine and it makes a nice little crater for the jam. When cool, top each cheesecake cupcake with 1/2 tbsp. of raspberry jam and fresh raspberries. Dust with powdered sugar.
Yields: 12 cupcakes