Mini Raspberry Chambord Cheesecake Bites

MAKES 4 DOZEN

 

Crust:

1 cup crushed Nilla wafers

½ stick butter

1/3 cup sugar

 

Filling:

12 oz seedless raspberry jelly

16 oz Cream cheese (2 packages)

8 oz Sour cream

½ cup Sugar

3 Eggs

1 tsp. Vanilla

1/3 cup Chambord

 

- Preheat oven to 300 degrees.

- Prepare the crust by blending the crumbs, butter and sugar. Press equal amounts into each of the mini cupcake cups.

- Bake the crusts for 15 minutes, this will make them crispy, especially when using silicon trays. If using metal trays, cupcake papers are highly recommended!!!

- Soften the cream cheese and beat it with the sugar until creamy.

- Beat the eggs into the mixture: 1 egg at a time until well blended; then stir in the sour cream, vanilla, Chambord and raspberry jelly.

- Turn the mixture into the crust and bake for 25 - 30 minutes. Turn the oven off and let the cheesecake cool in the oven for another 30 minutes.

- Remove to a rack and allow to cool completely before removing each mini cheesecake. Once removed from their trays, refrigerate or freeze the cheesecakes for at least 12 hours.

- The cheesecakes can be topped with whipped cream and raspberries, as desired.

Done