Mini Cheese Cakes

Serving Size / Yield 12 Ingredients 1 pkg. reduced-fat cream cheese, softened 1/3 C. sugar 1 egg 1 tsp. pure vanilla extract ¼ tsp. almond extract 8 vanilla wafers 1/2 c. melted chocolate (garnish) 12 raspberries (garnish)

Preheat the oven to 325 degreed. Beat together the cream cheese and sugar in a large bowl and add in the egg, vanilla extract and almond extract. Make sure they are all well combined. Use cupcake liners or parchment paper to line a cupcake.

Crush the vanilla wafers and make a thin layer of the crumbs in the liners or paper. Fill the tin only halfway with the batter and bake for 20 minutes. Let stand to cool for about 5 minutes. Refrigerate for about 4 hours or overnight. Serve with the melted chocolate and raspberries garnished on top