Mini cheesecake cones sweetened with raspberry jam are a quick and easy dessert for your holiday barbecue.

½ cup heavy cream

? cup confectioners sugar

? cup seedless raspberry jam

8 oz cream cheese

raspberries for garnish

mini waffle cones (2½ inches)

*pastry bag and tip

Pour the heavy cream into a mixing bowl and whip to soft peaks. Add the confectioners sugar and continue whipping to firm peaks.
Beat cream cheese in a separate bowl until smooth. Add in jam and continue beating until combined.
Add whipped cream to cream cheese mixture and beat until combined.
Fill a pastry bag fitted with a small star tip with the cheesecake mixture and pipe into cones.
Top each cone with a raspberry.