Jam-Topped Mini Cheesecakes

By the Taste of Home Test KitchenBy the Taste of Home Test Kitchen

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

Jam-Topped Mini Cheesecakes recipeTaste of Home
Servings Prep Time Cook Time
9servings 20minutes 15minutes
Servings Prep Time
9servings 20minutes
Cook Time
15minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
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 centres 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.
Recipe Notes

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 fibre), 3g protein.