Mommas Like Me: Momma's Cheese Cake Minis with Raspberry Whipped Cream Frosting

Did it hurt?

When you fell from heaven?

Cause you must be an angel you delicious little thang!!

When it comes to dessert, I don't mess around.

These little cheese cake minis are my specialty. They are what everyone requests me to bring over to their house for dessert...and I don't blame them. One bite and you will forever be in love. Even my friends who don't like cheese cake, can't resist these little bites of love.

Now, while these are absolutely delicious all on their own...

I recently took them to the next level of deliciousness by adding a raspberry whipped cream frosting. Yes, ma'am you read that right! In my opinion {and the hubby's too} they are now perfect. But why don't you be the judge and make them for yourself ;)

Momma's Cheese Cake Minis

Crust:

1 1/2 cups graham cracker crumbs

4 tablespoons sugar

1/4 cup (1/2 stick) butter

Filling:

2 (8-ounce) packages cream cheese, room temperature

1 cup sugar

1/4 cup all-purpose flour

1 teaspoon pure vanilla extract

2 eggs

Preheat oven to 350 degrees. Place a paper cupcake liner in each cup of either a mini or standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened.

Put about a tablespoon of crumbs into each mini muffin cup, or if using a standard muffin pan, about 2 tablespoons of crumbs then press the crust into the bottom each muffin cup {I find that using the bottom of a shot glass works well for this}.

Beat cream cheese with a mixer until fluffy.

Add sugar, flour and vanilla and beat well.

Add eggs one at a time, beating well after each addition.

Booger bear is so proud that he can crack eggs!

Spoon cream cheese mixture into each muffin cup filling to the top.

Bake until just set, about 10-12 min. for minis or 20-22 min. for standard. Remove from oven and cool completely. Store in refrigerator.

Raspberry Whipped Cream Frosting

1 cup heavy whipping cream (35-45% butterfat content)

1/2 teaspoon pure vanilla extract

1 tablespoon sugar

1/2 cup seedless raspberry jam
{if raspberries don't tickle your fancy, use any flavor seedless jam you like...
strawberry or blackberry would be divine!}

Fresh raspberries for garnish

In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 min.

When chilled, beat the mixture until soft peaks form. Then add the raspberry jam, a little at a time, and beat just until stiff peaks form when the beater is raised.