Ingredients
The following ingredients have 12 Servings
- 1 9 ounce Chocolate Wafers (I used Nabisco Famous)
- 3 tablespoon unsalted butter (melted)
- 2- 8 ounce containers of Cream cheese
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 eggs (room temperature)
- 1 cup raspberry jam (warmed up)
- 36 fresh raspberries
- powdered sugar for dusting
Instruction
- Preheat oven to 350 degrees.
- Line 12 muffin cups with liner and spray with baking spray
- Take 24 wafer crackers and place in food processor until crumbled.
- Add melted butter until completely blended.
- Evenly add crumb mix into the bottom of each muffin tin. Use 1/4 cup round measuring cup to press down crumb mixture.
- Bake in oven for 5 minutes.
- In mixer, add cream cheese and sugar and whip on high until fluffy.
- Lower to low speed and add vanilla, and each egg one at a time, until completely blended.
- Pour even amount of cream cheese mix on top of crumb mix till full to top.
- Place a wafer on top of each cup and bake for 20 minutes.
- Remove from oven and spread a tablespoon of jam on top of each cupcake.
- Stick in freezer for 15 minutes to cool or refrigerator until time to serve. (you can freeze them for up to two weeks at this point)
- A few hours before serving sprinkle with powdered sugar and top each with 3 raspberries.
- Keep refrigerated until ready to serve.
