Ingredients:
1 cup whole, fresh raspberries
2 Tbsp Buona Cucina Raspberry Dark Balsamic Vinegar
2 large eggs
1/4 cup granulated sugar
1 Tbsp Buona Cucina Lemon Fused Olive Oil
1 cup softened cream cheese
12 round vanilla wafer cookies (or chocolate cookies)
Directions:
Prep: Preheat oven to 350°F. Line a muffin tin with cupcake liners and place one vanilla wafer cookie in each liner.
Make Sauce: Mash 1 cup raspberries in a saucepan. Add 2 Tbsp Raspberry Dark Balsamic Vinegar, bring to a boil, then cool.
Mix Filling: Beat 2 eggs with 1/4 cup sugar and 1 Tbsp Eureka Lemon Fused Olive Oil until frothy. Blend in 1 cup softened cream cheese until smooth.
Assemble: Spoon cream cheese mixture into liners to fill halfway. Top with 2 tsp raspberry sauce and swirl with a toothpick. Fill cups 2/3 full with cream cheese mixture.
Bake: Bake for 12 minutes until puffed and edges are golden. Cool completely and refrigerate.