Jam-Topped Mini Cheesecakes

  Desserts

We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam.

Jam-Topped Mini Cheesecakes

Average Rating: 4.870967

TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
YIELD: 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

Instructions

  • 1. 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.
  • 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.

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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