Jam-Topped Mini Cheesecakes Recipe
Jam-Topped Mini Cheesecakes Recipe photo by Taste of Home
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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
Featured In: 26 Muffin Cup Recipes
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES: 12 servings


  • 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 large egg, lightly beaten
  • Assorted jams, warmed

Nutritional Facts

1 each: 149 calories, 11g fat (6g saturated fat), 46mg cholesterol, 124mg sodium, 11g carbohydrate (8g sugars, 0 fiber), 2g protein.


  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

Reviews for Jam-Topped Mini Cheesecakes

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marianne1947 User ID: 8666412 256531
Reviewed Nov. 8, 2016

"definitely need to double the ingredients to get 12. Taste is okay."

WannaBeBaker1 User ID: 8882228 249662
Reviewed Jun. 21, 2016

"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??"

silerk User ID: 6652717 248997
Reviewed Jun. 3, 2016

"My whole family loves these cheesecakes. A huge hit and very easy to make!"

zeniam User ID: 8848456 247847
Reviewed May. 3, 2016 Edited May. 4, 2016

"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."

Aquarelle User ID: 985301 242405
Reviewed Jan. 23, 2016

"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."

mallgoddess User ID: 8103093 239689
Reviewed Dec. 18, 2015

"I made three batches of these last year and had rave reviews from all three , getting ready to make more this year. Yum!!"

ruthboyles User ID: 1620535 227864
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."

knollbrookcook User ID: 4057123 223781
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."

DianeC23 User ID: 141506 216693
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!"

Parindevji User ID: 8181513 215853
Reviewed Dec. 25, 2014

"5 star"

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