Jam-Topped Mini Cheesecakes Recipe
- 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
- 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.
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
"This is my new go-to dessert for gatherings. Made them for work. We had a baked goods auction/fundraiser and these were sold quickly.I had originally planned to alter the recipe using almond flour instead of graham crackers and do a low carb crust for the Atkins and diabetic crowd. I read the labels and did the math and found that the carb total was still very friendly so I made them like normal.I went to the cake supply store and got some fillings to put on top. I used lemon curd and key lime. They taste as good as homemade, honestly, so why work harder than I needed to? Besides, jam is so overly sweet.Everyone that bought a box of them told me how much they had enjoyed them.I am making them again tomorrow for the Cinco De Mayo food bash. We do potlucks at the drop of a hat, or sombrero in this case. I plan to top 4 dozen with key lime, lemon curd, raspberry, and dulce de leche. They will be a hit.*** I do double or 1.5 times the filling amount. IMO, the photo shows a lot of crust and very little filling so I doubled it. Came out like I anticipated. The filling to crust ratio is spot on if you 1.5 or 2x it. I prefer more filling than the photos show so that was my only adjustment. I'll try to remember to take photos tomorrow.The recipe is SUPER easy. You really can't get much easier. For the crust, I scoop the crumb mix in and tamp it down. Works beautifully! I use a small cookies scoop to fill my cupcake liners with the filling. My bottoms came out a little over brown last time so I plan to double up my pan this time. That should fix that issue. Even with slightly browned bottoms I still got raves. That is how yummy these are.If you like cheesecake, plain or with topping, you will not be sorry you made these. Super easy...Super tasty...Solid recipe."
"I test-drove this one tonight in preparation for a potluck I'm attending in a couple of weeks. I substituted vanilla wafer crumbs for the graham cracker crumbs, otherwise made it exactly as written, except I drizzled some chocolate syrup over a few of them instead of topping them with the warmed preserves. Very good! Now I'm thinking of the different variations I could do with four dozen of them."
"I made three batches of these last year and had rave reviews from all three , getting ready to make more this year. Yum!!"
"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."
"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."
"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!"
"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?"
"I have made this recipe several times. It is easy fast and delicious. I topped some with strawberry or cherry pie filling as it was a little less sweet than jam. I did some with caramel pecans and chocolate syrup. All were so good and the perfect amount when you want a little bite of cheesecake."
"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."
"Couldn't be easier! My 11-y.o. and his birthday guests polished these right off. I made them in mini muffin tins."
"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!"
"This one is a keeper. I've made this recipe several times, exactly as it is written and I get rave reviews every time."
"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!!!"
"Yummy. And I like the smaller size for easier serving at pot lucks and events."
"Made these for my mom's birthday last Sunday. she loved them! Unfortunately, i used medium-sized cupcake papercup (5cm diameter) so they turned out very flat. Will make these again with small papercups after this. Thank you for the great recipe. Definitely a keeper!"
"Tasty and simple to make. Uses only one package of cream cheese which cuts down on the cost"
"Are these made in a mini-muffing pan?"
"For convenience I used Nilla Wafers for the crust. Great recipe, easy and no fuss."
"This recipe was great! Made it for mother's day, and my mother loved them!"
"OHMYGOSH...I just made these as a finish to my New Year's dinner for tomorrow. I thought they would be just enough after a big meal. Well I had to test one ("to make sure no one gets ill" ) It's a good thing I need 11, otherwise might not stop!!! YUMMY!!! Let's see... could we just have ice cream???"
"Love these little things! Made them for a family function and now that is what everyone wants me to bring when we get together. Usually take them with a selection of different toppings so everyone is happy."
"These also make a nice dessert for a dinner party. I used chocolate crumbs instead of graham cracker crumbs."