Jam-Topped Mini Cheesecakes

Name: Jam-Topped Mini Cheesecakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 9 servings
Ingredients: 2/3 cup graham cracker crumbs; 2 tablespoons butter, melted; 1 package (8 ounces) cream cheese, softened; 1/3 cup sugar; 1 teaspoon vanilla extract; 1 large egg, room temperature; 3 tablespoons assorted jams, warmed

TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling YIELD: 9 servings

Presto! We turned cheesecake into irresistible bite-sized snacks with these cute little treats. Feel free to use your favorite flavor of jam. —Taste of Home Test Kitchen

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg, room temperature
3 tablespoons assorted jams, warmed

Directions

1. Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto bottoms of 9 paper-lined muffin cups.
2. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
3. Bake 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.
4. Remove paper liners; top each cheesecake with 1 teaspoon jam.

Nutrition Facts

1 mini cheesecake: 198 calories, 13g fat (7g saturated fat), 53mg cholesterol, 141mg sodium, 19g carbohydrate (14g sugars, 0 fiber), 3g protein.

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