Save on Pinterest

Jam-Topped Mini Cheesecakes

We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Bake: 15 min. + chilling
  • Makes
    9 servings

Ingredients

  • 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

Directions

  • 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
  • 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.

    Reviews

    Click stars to rate
    Average Rating:
    • sussexspaniel
      Jan 17, 2020

      Great recipe. Made a couple of changes. Didn’t have graham crackers, so I just put a vanilla wafer in the bottom of the cup for the crust. Also used cherry pie filling for the fruit topping instead of jam. Just a little dollop is needed.

    • indiananna
      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?

    • JoyceNokleby
      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..

    • Aamir
      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>

    • Donna
      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.

    • Lori
      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.

    • 7periwinkleca
      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

    • marianne1947
      Nov 8, 2016

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

    • WannaBeBaker1
      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
      Jun 3, 2016

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