Mini Cheesecakes

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mini-cheesecake

12 round shortbread cookies (like Walker’s)
½ cup strawberry, raspberry, blueberry or blackberry jam
1 (8 ounce) package cream cheese, softened
½ cup sweetened condensed milk
2 eggs
Fresh strawberries, raspberries, blueberries or blackberries for garnish (depends on the kind of jam you chose)
Preheat oven to 300 degrees. Line 12-cup muffin tin with cupcake liners and put cookies in bottom. Cover each cookie with 1 teaspoon jam.
Beat together, cream cheese, condensed milk and eggs until smooth. Pour batter into muffin cups. Bake for about 20 minutes – until set. Cool on wire rack. Refrigerate at least 1 hour.
Remove mini cheesecakes from muffin tin. Glaze each cheesecake with remaining jam (slightly warmed so it will spread thinly). Top with a fresh berry, if desired.

2 thoughts on “Mini Cheesecakes

  1. these look amazing, but not like they were baked in muffin tins. They look like they were made in mini spring form pans, is that true?

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