Finding the perfect dessert for gatherings and parties can feel like a real puzzle. Between juggling portion sizes, making sure everyone gets enough, and dealing with different dietary preferences, desserts often become more stressful than sweet. Plus, traditional cheesecakes can be tricky to serve and transport without turning into a mess.
That’s why these mini cheesecakes with jam have become my go-to solution: they’re perfectly portioned, easy to make ahead of time, and simple to customize with different jam flavors so everyone gets exactly what they like.
Why You’ll Love These Mini Cheesecakes
- Quick dessert option – Ready in just 45 minutes, these mini cheesecakes are perfect when you need a delicious dessert without spending hours in the kitchen.
- Perfect portion control – Each mini cheesecake is individually sized, making them great for parties, potlucks, or when you just want a small sweet treat.
- Simple ingredients – You’ll only need a few basic ingredients that are easy to find at any grocery store – no fancy or expensive items required.
- Make-ahead friendly – These little treats can be made a day or two in advance and stored in the fridge, making them perfect for busy schedules or party planning.
- Customizable topping – While this recipe uses strawberry jam, you can easily swap in your favorite flavor or seasonal fruit topping to make them your own.
What Kind of Cream Cheese Should I Use?
For cheesecakes, regular full-fat block cream cheese is the way to go – skip the whipped or reduced-fat versions. The block-style cream cheese (like Philadelphia) has just the right moisture content and fat ratio to give you that classic, creamy cheesecake texture. Make sure to let it soften at room temperature for about an hour before using, which helps prevent lumps in your batter. If you’re in a rush, you can cut the block into cubes to speed up the softening process, but avoid microwaving it as this can affect the texture of your cheesecake.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this mini cheesecake recipe:
- Graham crackers: You can swap chocolate graham crackers with regular graham crackers, digestive biscuits, or even crushed Oreos (remove the filling first). Just keep the same amount of butter for the crust.
- Crème Fraîche: If you can’t find crème fraîche, use sour cream as a 1:1 replacement. Greek yogurt works too, but strain it first to remove excess moisture.
- Cream cheese: This is a must-have for cheesecake – stick with full-fat cream cheese for the best texture. Low-fat versions can make the filling watery.
- Strawberry jam: Feel free to use any flavor of jam you like – raspberry, blueberry, or apricot all work great. Just make sure to warm it slightly so it’s easier to spread.
- Vanilla essence: You can use vanilla extract, vanilla bean paste, or even scrape a real vanilla pod. If using vanilla bean paste or pod, use 2 teaspoons instead of 3.
Watch Out for These Mistakes While Baking
The biggest challenge when making mini cheesecakes is getting the temperature of your ingredients right – cold cream cheese and crème fraîche can lead to lumpy batter, so make sure to let them sit at room temperature for at least an hour before starting. A common mistake is overbaking these little treats, which can cause them to crack and become dry – they’re done when the edges are set but the centers still have a slight jiggle, usually around 15-18 minutes. To prevent the crust from becoming too hard or crumbly, avoid pressing it too firmly into the muffin tins, and make sure your melted butter isn’t too hot when mixing it with the graham cracker crumbs. For the smoothest possible filling, try beating the cream cheese mixture on low speed rather than high – this prevents incorporating too much air, which can cause the cheesecakes to rise and then collapse during baking.
What to Serve With Mini Cheesecakes?
These cute little cheesecakes are perfect for serving with a variety of toppings and sides that make them even more special. Fresh berries like strawberries, raspberries, or blueberries make a natural pairing and add a nice pop of color to the plate. A dollop of whipped cream or a scoop of vanilla ice cream turns these into an even more indulgent dessert. For drinks, try serving these mini treats with coffee, hot chocolate, or even a dessert wine like port – the combination of creamy cheesecake and a warm beverage is just so cozy and satisfying.
Storage Instructions
Keep Fresh: These cute mini cheesecakes stay good in an airtight container in the fridge for up to 5 days. I like to place them in a single layer to keep the tops looking pretty. The jam topping might get a bit soft over time, but they’ll still taste great!
Freeze: Want to save some for later? These little treats freeze really well! Place them in a freezer-safe container with wax paper between layers and they’ll keep for up to 3 months. Just skip adding the jam topping until you’re ready to serve them.
Thaw & Serve: When you’re craving a frozen cheesecake, just move it to the fridge the night before you want to eat it. Once thawed, warm up your jam and add it on top. They taste just as good as freshly made ones!
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 15-20 g
- Fat: 75-85 g
- Carbohydrates: 120-140 g
Ingredients
- Non-stick cooking spray
- 1 package chocolate graham crackers (crushed, approximately 10 crackers)
- 4 tablespoons melted unsalted butter
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 2/3 cup crème fraîche (softened, about 6 ounces)
- 2 large eggs
- 3 teaspoons vanilla essence
- 1/2 cup seedless strawberry jam (warmed and stirred until smooth)
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C).
Line a standard 12-cup muffin pan with foil baking cups, and spray the cups with vegetable oil spray to prevent sticking.
This will create a non-stick surface for your cheesecakes.
Step 2: Make and Bake the Crust
Using a food processor, crush the chocolate graham crackers until they form fine crumbs.
Alternatively, you can place the crackers in a large plastic bag and crush them with a rolling pin.
Mix in the melted butter and process or combine until you have a fine crumb mixture.
Distribute the chocolate cookie crumbs evenly into the prepared baking cups and press the crumbs down with the bottom of a glass to compact them.
Bake the crusts for 5 minutes until almost set, then remove the pan from the oven to cool slightly.
Keep the oven on for the next step.
Step 3: Prepare the Cheesecake Batter
In a medium bowl, beat the cream cheese and sugar together at medium speed until smooth.
Incorporate the Crème fraîche, then add the eggs and vanilla extract, beating until the mixture is smooth and slightly runny.
Step 4: Fill and Bake the Cheesecakes
Pour the prepared cheesecake batter into the baking cups, filling each three-quarters full.
Bake in the preheated oven for 15 to 17 minutes, or until the centers are slightly jiggly.
Remove the cheesecakes from the oven once done.
Step 5: Top with Strawberry Preserves and Chill
Spoon 1 teaspoon of warmed strawberry preserves over each cheesecake while they are still hot.
Transfer the muffin tin to the freezer and chill the cheesecakes until they are set, around 15 minutes.
If you’re not serving immediately, the cheesecakes can remain in the freezer until you’re ready.
Step 6: Serve and Enjoy
If serving later, remove the cheesecakes from the freezer about 45 minutes before you want to enjoy them.
Peel off the paper baking cups carefully, transfer the cheesecakes to a platter, and serve.
Indulge in these delectable mini cheesecakes!