dessert recipes | Recipes

Guest Post: Mini Raspberry Cheese Cakes from TwelveOeight

I have a special treat for you today!  Tanya from twelveOeight is going to show us how to make the delicious looking goodies!  (Cheesecake is my weakness…)  Tanya has some fabulous DIY projects going on over at her blog, be sure to check them out…

Hello STOCM readers! My name is Tanya, and I am so excited to be guest posting today. Thank you again Jamie, I am so happy to be here!

You can find me painting, cooking and crafting at my little spot in blog-land, twelveOeight. I would love for you to stop by and say hi! I grew up on a little farm in Central Washington, and we grew just about everything you can think of.  Along with horses, cattle, and a whole lot of alfalfa which we baled as hay.

But nothing could ever beat raspberry season.  Warm, ripe, sweet raspberries straight off the vine.  You lose track of time easily as you carefully reached through the branches for the next juicy berry.  I suppose I could have left a few more for my grandmother’s jam, but they were too good fresh to just walk away!

Whipping up a batch of Easy Mini Raspberry Cheese Cakes is about as close as I can get to those magical summer days in my grandparent’s raspberry patch.  Here is how I put together this super easy dessert…

 
Easy Mini Raspberry Cheese Cakes
recipe makes 8 mini cheese cakes
 
1/4 cup of bisquick or gluten free bisquick mix
1 cup sugar or Splenda
2 eggs
3 t. vanilla extract
1/4 cup of milk
2 eight ounce packages of cream cheese, softened
1 cup of fresh or frozen raspberries
3 T. sugar
 
 
Preheat oven to 325* and grease the bottom only of eight mini mason jars (half-pint)
set jars aside.
In a large mixing bowl, blend the bisquick, sugar, eggs, vanilla and milk until well blended.
Add cream cheese, mixing again until no lumps appear.  Divide evenly between prepared
jars.  In a small mixing bowl, or blender combine fresh or defrosted raspberries and sugar
and puree.  Pour a small amount into the center of each jar, dividing evenly.  Using a tooth-
pick or skewer, create a swirling pattern by moving your skewer in a circle, to the right and
left and back again.  Once you have done this to all of the cheese cakes they are ready to 
bake.  Bake for about 30 minutes on a large cookie sheet or until they are set around the 
edges and beginning to turn a bit golden.  Cool to room temperature, and cover, refrigerating 
until ready to use.
 
I like to top them with a little bit of fresh whipping cream and a raspberry.  Enjoy!
 
 
 
Jamie, thank you so much for having me today!  I love seeing all of your gorgeous creations,  you are such a wonderful quilter, I am always inspired by your work!!

Here is a peek at some of my recent projects:


Laundry Room Makeover Inspiration


Pineapple Cream Cupcakes 


The BEST Dollar Tree Buys

 
Thank you again for sharing some baking time with me,  have a wonderful and blessed day!

     

Leave a Reply

Your email address will not be published. Required fields are marked *

2 Comments

  1. Thank you so much for having me Jamie!! Hope you are having a fabulous week 🙂

    xo, Tanya
    twelveOeight