1 (3 oz.) pkg. cream cheese
4 tbsp. butter
2 c. Bisquick
1/3 c. milk
1/4 c. sugar

Mix cream cheese, butter, Bisquick and sugar until crumbly. Add milk. Knead for 8 to 10 strokes. Press into bottom and sides of 24 greased muffin pans. Place 1 teaspoon raspberry preserves in center of each. Bake at 425 degrees for 12 to 15 minutes. When cool glaze with frosting.