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

Jam-Topped Mini Cheesecakes Recipe

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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
   (21)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 13, 2015

"These were very quick and easy. I used chocolate graham crackers. I also used dried cherries that I cooked for just a few minutes, added two t. of cornstarch to the mixture of 3/4 C water and approx. 1 1!/4 C. of dried cherries. and cooked a little longer to thicken. then topped the mini cheesecakes with some after they came out of oven some before I put them in. I also used strawberry preserves as a topping."

MY REVIEW
Reviewed Mar. 29, 2015

"I made three batches of these for our church Pot Blessing lunch today. They were delicious and super easy. They looked fancy and were inexpensive to make. I put strawberry jam on some and blueberry jam on the rest. I did not warm the jam up, though. Also made a batch using chocolate crumbs instead of the plain crumbs. Those were the ones that I put strawberry jam on. Received several positive comments on these so I will be making them again."

MY REVIEW
Reviewed Jan. 2, 2015

"Very good with great cheesecake flavor. Regular sized muffin pans are too large and make for very flat cheesecake. Next time, I'll try the mini muffin pans. I drizzled mine with bourbon caramel sauce - yum!"

MY REVIEW
Reviewed Dec. 25, 2014

"5 star"

MY REVIEW
Reviewed Dec. 24, 2014

"I'm making these for Christmas dinner and and want to make some as key lime. I'm guessing I can just add some juice to the cheesecake to do this but I wanted to see if I should do something different. Any idea?"

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