Perfect for a holiday dessert tray, these diminutive delectables offer all the pleasure of rich, decadent cheesecake in three small mouthfuls.
- Prep time 10 minutes
- Total time 2 hours & 30 minutes
- 1 cup vanilla wafer crumbs
- 3 tablespoons unsalted butter , melted
- 1 teaspoon grated lemon or lime zest
- 2 pkg (each 250 g) cream cheese , softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1/3 cup seedless raspberry jam
Preheat oven to 325°F. Line wells of 12-count muffin pan with paper liners. In small bowl, mix together wafer crumbs, butter and lemon zest until moistened; press into bottom of each well. Set aside.
In large bowl, beat cream cheese until smooth; beat in sugar and vanilla until fluffy. Beat in eggs, 1 at a time, just until combined. (For velvety texture, strain through fine-mesh sieve into clean bowl.) Scrape cream cheese mixture over crusts, smoothing tops.
In small bowl, whisk jam; spoon scant 1 tsp over top of each cream cheese–filled well; using toothpick, swirl together to create marbled effect.
Bake until edges are set and centres slightly jiggle, 18 to 22 minutes. Let cool in pan on rack; refrigerate in pan until cold, about 2 hours.
Make-ahead: Individually wrap cooled mini cheesecakes in plastic wrap; refrigerate for up to 3 days or freeze for up to 1 month.
Makes 12 mini cheesecakes.
Nutritional facts Per mini cheesecake: about
- Sodium 177 mg
- Sugars 17 g
- Protein 4 g
- Calories 277
- Total fat 20 g
- Potassium 76 mg
- Cholesterol 86 mg
- Saturated fat 11 g
- Total carbohydrate 22 g
- Iron 4
- Folate 5
- Calcium 5
- Vitamin A 20
- Vitamin C 2