These Jam Topped Miniature Cheesecakes are perfect bitesize treats with a graham cracker base, a layer of creamy cheesecake, and topped with sweet strawberry preserves.
My problem with too much dessert is why these Jam Topped Miniature Cheesecakes are perfect for me. The recipe makes twelve individual cheesecakes, and if they are not all eaten, they can remain frozen. I have yet to encounter them not being gone the same day they’re baked!
The crust in this recipe, like all of the ingredients, is plain, and made only of chocolate graham crackers and unsalted butter. I chose this because it is largely less sweet than a traditional chocolate wafer. This makes the overall finished graham cracker crust lighter in taste. The sweetness comes from the strawberry preserves used at the very end to finish these.
The method to ensure that your cheesecake(s) come out smooth and luscious is to be sure all of your ingredients are room temperature. I allow my eggs and my cheese and even my butter to sit at room temperature for 45 minutes to an hour before I begin, as cold ingredients will only ever yield a lumpy batter.
If you enjoy smooth and creamy cheesecake, you may also enjoy these creamy desserts!
How do you make mini cheesecakes in the oven?
I am using chocolate graham cracker crumbs, but regular are fine to use, too. I have also baked mini cheesecakes with vanilla wafers but prefer the contrast of the chocolate layer when looking at them. Let your families preferences be the rule. If this is your first time making cheesecake of any kind, fear not. The stories you may have heard about cakes cracking and falling or not getting done on the inside won’t happen in this method. This is a mini cheesecake recipe and the method is entirely different than would be for a large cake. Mini cheesecake bites bake fast, their cheesecake filling middles baking to a perfectly creamy doneness.
What kind of pan do I need for baking cheesecakes?
Grab for a muffin tin. Your mini muffin tin will be a tad small for these, so a standard sized muffin pan is recommended. Think of these as mini cheesecake tarts. I also go the extra and line the muffin pan with paper liners. It’s not so much that I like the way this looks when I am serving. No. I do this because when I am freezer-storing them, the papers keep everything from sticking. If you are planning to bake up mini cheesecakes for a crowd, hover over the serving size in the below recipe card. Move the bar to the left or right to get the adjusted ingredient amounts for your desired number of cheesecakes.
Why must my ingredients be at room temperature?
The method to ensure that your cheesecake(s) come out smooth and luscious is to be sure all of your ingredients are room temperature. I want room temperature cream cheese. Even my butter and eggs and Crème Fraîche sit at room temperature for 45 minutes to an hour before I begin. Cold ingredients will only ever yield a lumpy pie filling. If you are unable to find Crème Fraîche, you may substitute 2/3 cup sour cream room temperature. Fat free and low fat cream cheese may also be substituted for the regular. Using spreadable cream cheese however, is NOT advised.
Do You Have What You Need To Make Jam Topped Miniature Cheesecakes? Check The List!
vegetable oil spray
chocolate graham crackers
pure vanilla extract
seedless strawberry preserves
How do you make Jam Topped Miniature Cheesecakes?
EASILY! Preparation is minimal and the oven time goes fast. Because I am using very basic, but very rich ingredients, combining all together and assembling the three layers is elementary.
A tip or two; ensure your ingredients are all at room temperature. SERIOUSLY. Eggs, cream cheese, butter, and Crème Fraîche MUST be at room temperature for a smooth ‘come-together.’
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Jam Topped Miniature Cheesecakes
- 12 cup muffin pan
- Vegetable oil spray
- 1 sleeve chocolate graham crackers crushed (about 10 graham crackers)
- 4 tablespoons unsalted butter melted
- 8 ounces cream cheese at room temperature
- 1/4 cup sugar
- 2/3 cup Crème Fraîche, at room temperature (6 ounces)
- 2 large eggs
- 3 teaspoons vanilla extract
- 1/2 cup seedless strawberry preserves warmed and whisked until very smooth
- Preheat the oven to 350°F.
- Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray.
- In a food processor, crush the chocolate graham crackers. Alternatively, you can crush in a large plastic bag using a rolling pin. Add the butter and process until fine crumbs form.
- Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact.
- Bake for 5 minutes, or until almost set. Remove the pan from the oven to cool slightly while the cheesecake filling is prepared, but leave the oven on.
- In a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the Crème fraîche, then add the eggs and vanilla and beat until smooth. Batter will be slightly runny.
- Pour the cheesecake batter into the baking cups, filling them three-quarters full.
- Bake the cheesecakes for 15 to 17 minutes, or until slightly jiggly in the center.
- Remove from the oven and spread 1 teaspoon of the warmed strawberry preserves on top of each cheesecake.
- Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
- If you are not serving immediately, the cheesecakes can remain in the freezer until you are ready to enjoy.
- They should be removed and paper baking cups peeled off about 45 minutes before serving. Transfer the cheesecakes to a platter and serve.