Mini Jam Cheesecakes
A dollop of jewel-toned jam adds color and flavor to these little cheesecakes. These individual-sized desserts would be great for Easter and other spring celebrations.
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Ingredients
Scale
- 4 tablespoons Braums Unsalted Butter, melted
- 1 cup graham cracker crumbs
- 1 (8 Oz) package cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon Griffins Vanilla
- 1 Hansens egg, lightly beaten
- Garden Club jams: Red Plum, Strawberry, Peach, Pineapple or any of your favorite flavors
- Line a muffin tin with paper muffin liners. Spray lightly with nonstick cooking spray.
- In a small bowl, combine the butter and graham cracker crumbs. Press into the bottom of the muffin liners.
- In a medium bowl, beat the cream cheese, sugar and vanilla until smooth. Add the egg, beating on low speed until combined. Spoon mixture into the muffin cups.
- Bake at 350 degrees for about 12-15 minutes or until centers of cheesecakes are set. Cool for 10 minutes, then remove from pan and let cool completely. Refrigerate 1 hour or more. Top each cheesecake with ÔøΩ tsp jam. A fresh fruit garnish makes these a springtime favorite!