Mini Raspberry Cheesecakes

Ingredients:

1 ½ cups finely ground graham crackers (about 12)

2 tablespoons unsalted butter, melted

½ cups plus 3 tablespoons of sugar

4 8-ounce packages of cream cheese

Pinch salt

1 teaspoon vanilla extract

4 large eggs

1 pint raspberries for garnish

½ cup raspberry jam

Directions:

Preheat oven to 325 degrees.  Line standard muffin wins with paper liners.  Stir together the crushed graham crackers (I crush mine in a ziplock bag with a rolling pin), butter, and 3 tablespoons sugar.  Press 1 tablespoon into bottom of each cup.  Bake about 10 minutes or until set and beginning to color.  Let cool.

With mixer, beat cream cheese until fluffy.  On low, add remaining 1 ½ cups sugar in a slow stream.  Mix in salt and vanilla until well combined.  Add eggs, one at a time, beating until just combined after each.  Spoon 3 tablespoons of filling into each muffin tin over the crust. 

In a small bowl, put the raspberry jam and microwave for 30 seconds.  Stir.  Then put a teaspoon on top of the filling of each muffin tin.  Using a tooth pick, swirl the raspberry jam through the filling, without completely mixing it in.  Bake in oven for 30-35 minutes.  Cool completely and refrigerate for 4 hours.  If you want, put one raspberry on the top of each cheesecake for decoration.  Enjoy!

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Triple Berry Struesel Muffins

Ingredients:
Muffin:
2 cups all-purpose flour
2 tablespoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup milk
1/2 cup fresh blueberries
1/2 cup fresh blackberries
1/2 cup fresh raspberries

Struesel Topping:
1 cup flour
1 cup brown sugar
3 tablespoons butter
2 tablespoons cinnamon

Directions:
Preheat oven to 350 degrees and grease a 12 cup muffin tin.
In a bowl combine the flour, baking powder and sugar.  In another bowl combine the melted butter, egg, and milk and mix well.  Pour the wet ingredients into the dry ingredients and stir just until combined. 

Spoon the batter into the muffin tray, filling each cup about 2/3 full. 

For the struesel topping, in a separate bowl combine the flour and brown sugar together and mix.  Then add the 3 tablespoons of cold butter and mix together with your hands so that you get small pea size amounts of butter running through the topping.  Then add the cinnamon and continue to mix with your hands. 

Sprinkle each muffin with the topping and bake in the oven for 20-25 minutes.  Cool for 10 minutes before removing.  Enjoy!

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