Individual Mini Butter Tart Cheesecake Recipes

Steps:

• Mix together crumbs and melted butter.
• Press into 12 muffin tins lined with paper liners.
• Bake 350F 10 minutes Set aside.
• In saucepan over medium heat, combine butter, brown sugar and corn syrup.
• Bring to a boil.
• Stir in raisins.
• Spoon equal amounts onto each crust.
• In a bowl, beat cream cheese, sugar and vanilla til very smooth.
• Add eggs, beating til smooth.
• Spoon equal amounts over filling in each crust.
• Bake 350F 20 mins or until set.
• Serve drizzled with butterscotch sauce.

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.