Mini Raspberry Cheesecake Cupcakes
1 box No bake Real Cheeesecake Jell-O
5 tablespoons butter, melted
1 1/2 cups cold whole milk
12 teaspoons red raspberry preserves, stirred to loosen, Smuckers
12 fresh raspberries
Sliced almonds, toasted, Blue Diamond
Prep Time: 10 minutes
Chilling Time: 1 hour
Preperation:
- 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 cheesecake
-Chill 1 hour or until set
-Decorate with raspberries and almonds
