Mini Jam Cheesecakes Mini Jam Cheesecakes

Mini Jam Cheesecakes | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

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



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
Share X
Baking & Desserts

Mini Jam Cheesecakes