Paula Deen's Easy Cheesecake Cupcakes

Serving Size: 12
Prep Time:
Total Time:


  • 16 Ounce PHILADELPHIA Cream Cheese, softened
  • 1 cup granulated sugar
  • 1 tsp butter extract
  • 2 eggs
  • 12 vanilla wafer cookies
  • 1 cup seedless raspberry jam
  • 1 Pint fresh raspberry
  • 2 Tbsp powdered sugar for dusting


  1. HEAT oven to 350°F.
  2. PLACE a paper cupcake liner in each of 12 muffin cups.
  3. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
  4. PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
  5. ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry jam and fresh raspberries. Dust with powdered sugar.