Raspberry Stuffed Lemon Cheesecake Cups

  Sweet little Peanut, Avery, has become my BEST kitchen helper lately.  She BEGGGGS me to cook something, so she can help.  Bread dough is her favorite by far, because she gets to play in the flour on the island afterwards.

  We made these up for Easter and they are super yummy!  The original recipe called for no Raspberry, but we wanted our Cheesecakes to be pretty like SPRINGTIME!  And Avery LOVES pink!!!!!  Thankfully, I had grabbed a can of Raspberry Pie Filling on a whim, because we sure needed it.

{click title for easy printable}

Ingredients

• 40 whole Nilla Wafers, Finely Crushed
• ½ sticks Of Butter, Softened
• 3 teaspoons Grated Lemon Peel, Divided Use
• ½ cups Sugar
• 1 whole Egg
• 1 Tablespoon Fresh Lemon Juice
• 21 ounces, weight Raspberry Pie Filling, Divided Use
• 12 whole Fresh Raspberries For Garnish
• Cool Whip (optional)

Preparation

Crush Vanilla Wafers, and mix with butter and 2 tsp. lemon peel, until blended. Spoon 2 T. of crumbs into each of the paper lined muffin cups. Press crumbs firmly into the cup with a tart shaper, allowing some crumbs to push up the sides as well.

Beat cream cheese, add sugar and 1 tsp. remaining lemon peel. Add egg and lemon juice and beat until whippy and light. Open can of Raspberry Pie Filling and spoon 1 tsp into each cup, cover with cream cheese mixture. Add one more dab of raspberry filling to the top of each cup and swirl with a toothpick.

Bake 40 minutes at 350 degrees, or until lightly browned. Turn oven off and let set in oven for 20 more minutes, with door open. Remove to wire rack, remove papers, and allow to cool 1 hour.

Before serving, top each cup with a swirl of cool whip and a fresh Raspberry, if you’d like.

Enjoy our creation!

Hugs,
~Tonya AND Avery 🙂