Petite Raspberry Cheese
2 – 8 oz. pkgs. cream cheese, softened
¾ c sugar
2 T lemon juice - separated
1 t vanilla
a little dark chocolate ice cream topping (I use Smucker’s Dove Dark Chocolate Topping)
1 package frozen raspberries
¼ c sugar
1 T corn starch
Pre heat oven to 375º.
Beat together, cream cheese, sugar, eggs, vanilla and 1 T of the lemon
until light and fluffy.
Line muffin tins with paper bake cups and place a vanilla wafer in the bottom of each.
Fill each cup, almost full, with cream cheese mixture. Drizzle a little dark chocolate ice cream topping over the mixture and swirl around with a toothpick. Bake for 20 minutes or until each is set.
While that’s baking, combine raspberries, remaining 1 T of lemon juice and the sugar in a sauce pan and bring to a boil. Adjust sugar and lemon juice to your taste.
Strain out the seeds and return to the sauce pan along with a tablespoon of corn starch, to thicken the sauce. (Mix the corn starch with a tablespoon of water before slowly adding it to the raspberry mixture while stirring). Let raspberry mixture cool and then pour over the cream cheese base.
Refrigerate 6 hours or overnight.