1 cup whole, fresh raspberries
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!