Mini Raspberry Cheesecake Shooters

• Vegetarian

• Produce

  • 2 cups Raspberries
  • 12 Raspberries, whole

• Pasta & Grains

  • 1/3 cup Quaker simply granola oats

• Baking & Spices

  • 1 Sprinkles, Red & white
  • 1 1/4 cups Sugar
  • 1 1/2 tbsp Vanilla

• Dairy

  • 8 oz Cream cheese
  • 3/4 cup Whipping cream

• Liquids

  • 2/3 cups Water

Found on funmoneymom.com

Description

Ingredients

• Puree:
• 2 cups raspberries
• ⅔ cups sugar
• ⅔ cups water
• Cheesecake:
• 8 oz cream cheese
• ½ cup sugar
• 1½ tbsp vanilla
• ¾ cup whipping cream
• ⅓ cup Quaker® Simply Granola Oats, Honey & Almonds
• 12 whole raspberries (for garnish)
• Red & white sprinkles for the rim (optional)

Directions

• To make the puree:
• Combine raspberries, sugar and water in saucepan
• Boil over medium-high heat, stirring frequently, until it thickens into a sauce (approx 12-15 minutes)
• If the puree turns out too thick, stir in a spoonful or two of water (adding sparingly) until its the consistency that you want.
• To make the cheesecake:
• Combine cream cheese, sugar and vanilla in a mixing bowl
• Mix until well blended
• In a separate bowl, whip heavy cream until stiff
• Gently stir cream cheese mixture and whipped cream together
• Fill cup ⅓ of the way with cheesecake
• Add three raspberries, cut ½
• Drizzle with a thin layer of puree
• Add another layer of cheesecake, raspberries and puree
• Top with ½ tablespoon of granola
• Add a dollop of cheesecake and top with a raspberry