- 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
- In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 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.
Test Kitchen tips
Nutrition Facts1 mini cheesecake: 198 calories, 13g fat (7g saturated fat), 53mg cholesterol, 141mg sodium, 19g carbohydrate (14g sugars, 0 fiber), 3g protein.
Feb 13, 2019
How long can these cheesecakes be kept out without refrigerating? Seen use for bake sales so is that safe with the cream cheese ingredient?
Jan 26, 2019
My question, has anyone stirred the jams into the top layer before baking? I have an awesome tomato jam (clear) I want to try...Another place to use my garden products..
Nov 22, 2018
The web site taste is perfect, the articles is really nice : D. Excellent task, cheers Regards <a href="http://mastercakes.com" rel="follow">Jacklyn</a>
Mar 29, 2018
Recipe was just enough for my mini cheesecake pan. I didn’t use paper cups. If using a muffin pan, you will need to double the recipe. Easy recipe.
Nov 20, 2017
These are super easy and a big hit with my family. I took the advice of one reviewer and doubled the cream cheese filling and I ended up making 14 cheesecakes. I left off the jam and let everyone put whatever topping they wanted on theirs but most people didn't top them at all. They're good without the topping.
Jun 27, 2017
Taste was good but had to adjust ingredients for cheesecake filling. Here is what I did for 24 muffin size mini cheesecakes. I made lemon cheesecakes so fresh fruit would be the topper.2 cups graham crumbs6 tbsp butter, melted3 - 8oz cream cheese1 cup sugarzest of 1 lemon2 tbsp. fresh lemon juice3 eggs
Nov 8, 2016
definitely need to double the ingredients to get 12. Taste is okay.
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??
Jun 3, 2016
My whole family loves these cheesecakes. A huge hit and very easy to make!
May 3, 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.