Jam-Topped Mini Cheesecakes

Total Time

Prep: 20 min. Bake: 15 min. + chilling


9 servings

Updated: May. 04, 2023
We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam. —Taste of Home Test Kitchen


  • 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


  1. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottoms 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.
  2. Bake at 350° until centers are set, 15-16 minutes. 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.

Test Kitchen tips
  • The key to the creamiest cheesecake is to not overbake it. It's a good idea to start checking on baked goods a few minutes earlier than the recommended time in case your oven runs hot.
  • Time is of the essence with many desserts, but cheesecake is one that actually tastes better the next day and has a shelf life of up to a few days. Cheesecake also freezes beautifully. Good news for your party planning!
  • Nutrition Facts

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