Mini Raspberry Cheesecake Cupcakes
Makes 12 cupcakes
1 ox (11.1 ounces) No Bake Real Cheesecake, Jell-O®
5 tablespoons butter, melted, Land O’ Lakes®
1 1/2 cups cold whole milk
12 teaspoons red raspberry preserves, stirred to loosen, Smucker’s®
12 fresh raspberries
sliced almonds, toasted, Blue Diamond®
Prep time: 10 minutes
Chilling time: 1 hour
Line one 12-cup cupcake pan with paper liners.
Using wooden spoon, mix packaged graham cracker crumbs with butter in medium bowl.
Divide crumb mixture among liners.
Press crumbs to form even layer.
Beat packaged cheesecake filling and milk in large bowl until thick and fluffy, about 2 minutes.
Spoon batter equally among prepared crusts; spread to smooth tops.
Spoon 1 teaspoon preserves atop each cheesecake.
Using offset spatula, spread preserves evenly over cheesecakes.
Chill 1 hour or until set.
Decorate with raspberries and almonds.