Spoon a scant 2 teaspoons jelly on top of cream cheese, and evenly cover with a generous 1½ tablespoons batter per well. With damp fingers or a small offset spatula, spread batter to edges of wells.

Top the coffee jelly with milk, sweetened condensed milk or lightly sweetened whipped cream, if desired. Editor’s Tip: I like to use an offset spatula to both cut and remove the cubes from the pan.