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Jam-Topped Mini Cheesecakes Recipe
Jam-Topped Mini Cheesecakes Recipe photo by Taste of Home

Jam-Topped Mini Cheesecakes Recipe

Publisher Photo
Presto! We turned cheesecake into irresistible finger food with these cute little treats. For fun, make them with an assortment of jams and preserves, such as strawberry, blackberry and apricot. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • Assorted jams, warmed

Nutritional Facts

1 each (calculated without assorted jams) equals 149 calories, 11 g fat (6 g saturated fat), 46 mg cholesterol, 124 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
  2. Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.
  3. Remove paper liners; top each cheesecake with 1 teaspoon jam. Yield: 1 dozen.
Originally published as Jam-Topped Mini Cheesecakes in Country Woman October/November 2007, p29

Nutritional Facts

1 each (calculated without assorted jams) equals 149 calories, 11 g fat (6 g saturated fat), 46 mg cholesterol, 124 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein.

Reviews for Jam-Topped Mini Cheesecakes

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 14, 2014

"Simple, easy and quick. I topped with different jams and some with caramel. They really are small. Just a little bigger than a double stuffed oreo cookie I'd say."

MY REVIEW
Reviewed Sep. 9, 2014

"Couldn't be easier! My 11-y.o. and his birthday guests polished these right off. I made them in mini muffin tins."

MY REVIEW
Reviewed May. 12, 2014

"Made these for a high tea our church puts on. Used a mini cupcake pan (24 per pan). Put a heaping teaspoon of graham crumbs in each, pressed it down and put the cream cheese mixture almost to the top of each cup. Baked for 9 minutes. Made 200 of them and they were a hit!"

MY REVIEW
Reviewed May. 1, 2014

"This one is a keeper. I've made this recipe several times, exactly as it is written and I get rave reviews every time."

MY REVIEW
Reviewed Oct. 12, 2013

"These delicious little cheesecakes seem to go faster than when I make a regular size cheesecake. Maybe it's my imagination but I 've seen my guys hit the fridge for one of these as opposed to pulling out a whole pie and cutting a slice. Never had any to go to waste!!!"

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