​Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 h 15 min (+ 2 h 30 min standing time)
Makes 24

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INGREDIENTS
6 Savör Maple Sandwich Cookies
1 tbsp (15 mL) butter, melted
8 oz (250 g) brick-style plain cream cheese, softened
1/4 cup (60 mL) granulated sugar
1 Savör Egg
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) Savör Raspberry Fruit Spread
1/2 cup (125 mL) 35% whipping cream
2 tsp (10 mL) maple syrup

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INSTRUCTIONS

1. Preheat oven to 350°F (180°C). In small bowl, separate cookies from filling; set aside.
2. Transfer cookies to food processor, pulse until finely ground. Toss crushed cookies with melted butter until well coated; set aside.
3. Lightly grease 24 mini muffin cups and line with paper liners; set aside. Divide cookie mixture evenly among muffin cups, pressing lightly into bottom to form base.
4. Using electric mixer, beat cream cheese and sugar until smooth. Beat in egg; beat in lemon juice and vanilla.
5. Scoop tablespoonful of cheesecake batter evenly into each muffin cup. Top each with 1/4 tsp (1 mL) raspberry fruit spread; swirl with skewer or tip of sharp knife. Bake for 20 to 25 minutes or until just set; let cool in pan on rack for 1 to 2 hours or until room temperature.
6. Meanwhile, beat reserved cookie filling until smooth. Slowly beat in 1/2 cup (125 mL) cream and maple syrup; beat for about 8 minutes or until stiff peaks form. Place whipped cream in piping bag with star tip. Refrigerate until chilled.
7. Pipe whipped cream over cooled mini cheesecakes. Refrigerate for 30 minutes or until chilled.
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TIP    Garnish the mini cheesecakes with fresh raspberries and mint.