Taste of Home
Jam-Topped Mini Cheesecakes
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
YIELD: 9 servings
We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam. —Taste of Home Test Kitchen
Ingredients
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2/3 cup graham cracker crumbs
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2 tablespoons butter, melted
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1 package (8 ounces) cream cheese, softened
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1/3 cup sugar
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1 teaspoon vanilla extract
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1 large egg, room temperature
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3 tablespoons assorted jams, warmed
Directions
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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.
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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.
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3.
Remove paper liners; top each cheesecake with 1 teaspoon jam.
Nutrition Facts
1 mini cheesecake: 198 calories, 13g fat (7g saturated fat), 53mg cholesterol, 141mg sodium, 19g carbohydrate (14g sugars, 0 fiber), 3g protein.
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