Frozen Raspberry Mini Cheesecakes

Our multilayered bites are sure to wow thanks to an easy fudgy cookie crust.

Ingredients

• 28 chocolate wafer cookies, finely ground (1½ cups)
• 4 Tbs. butter, melted
• 1 (6 oz.) cont. fresh raspberries
• ¾ cup sugar
• 2 (8 oz.) pkgs. cream cheese, at room temp.
• ½ cup seedless raspberry jam
• 1 tsp. raspberry extract
• 1½ cups sweetened whipped cream
• Fresh raspberries and mint sprigs

Instructions

1. Line 12 muffin cups with foil-lined cupcake liners. In bowl, combine crushed wafers and butter. Dividing evenly, press into bottom of cupcake liners.
2. In bowl, mash raspberries with sugar until smooth; strain. In food processor, combine cream cheese, raspberry puree, raspberry jam and extract. Process until smooth, scraping down side of bowl as needed, 1-2 min. Divide mixture evenly among cupcake liners. Cover; freeze until solid, at least 6 hrs.
3. Peel papers from cakes while still frozen. Transfer whipped cream to pastry bag fitted with medium star tip. Pipe cream onto cupcakes. Garnish with raspberries and mint.