Raspberry Swirl Cheesecake Treats

1 cup whole, fresh raspberries

2 Tbsp Raspberry dark balsamic vinegar

2 large eggs

¼ cup granulated sugar

1 Tbsp Eureka Lemon fused olive oil

1 cup softened cream cheese

12 round vanilla wafer cookies (or a chocolate cookie if you like)

*Preheat oven to 350, line muffin tin with cupcake liners then place one cookie in the bottom of each liner. 

*In a small saucepan over low-medium heat, mash the raspberries slightly with a spoon.  Add the balsamic vinegar and mix well.  Bring just to a boil, remove from heat and allow to cool. 

*In a mixing bowl, beat eggs with sugar and oil until frothy.  Add the cream cheese in small batches and mix well between each addition to form a smooth, creamy mixture. 

*Spoon the cream cheese mixture on top of each cookie to fill the cup half way.  Add 2 tsp of the raspberry mixture to top then top with more cream cheese mixture to be about 2/3 full.  Use a toothpick to swirl the raspberry mixture, starting at the center and spiral to the outside edges. 

*Bake for 12 minutes until puffed and the edges are just golden.  Let cool completely and keep refrigerated. 

**I made these as mini cheesecakes in mini liners and the amounts.  I used the low calorie cookie thins but they got absorbed into the batter as they cooked.  Wasn’t really a bit deal for us though…they were yummy!