- 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
- 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.
- 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.
- Remove paper liners; top each cheesecake with 1 teaspoon jam. Yield: 1 dozen.
Reviews for Jam-Topped Mini Cheesecakes
"I am new baker..:) so always trying 'easy' recipe .i had two issues.. first i ran out of cream cheese filling after 9 , next time i am going to double the filling :)also when my cakes came out of oven they deflated ( concave) .. what did i do wrong??"
"My whole family loves these cheesecakes. A huge hit and very easy to make!"
"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!!"