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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
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  • 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.

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