- Two 8 oz packages of cream cheese at room temperature
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup sugar
- 12 shortbread cookies, vanilla wafers or ginger snaps( baker’s choice)
Mix together cream cheese, eggs, vanilla and sugar until batter is smooth and thick.
Line cupcake tray with cupcake papers or use silicone “ heart shaped” tray.
Place one cookie in each cupcake holder.
Top each cookie with batter about 1/2 full.
Bake at 350 for 12 minutes. Let cool and set in refrigerator
Add raspberries and whipped cream( if desired) before serving.
