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Mini Cheesecakes with Apricot Jam

  • Yield: Makes 18

Source: Martha Stewart Living, February 2009


  • 3/4 cup crumbled chocolate-wafer cookies (about 18 cookies)
  • 1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
  • 1 1/2 ounces (3 tablespoons) unsalted butter, melted
  • 1 pound cream cheese, softened
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, lightly beaten
  • 1/2 cup sour cream
  • Pinch of salt
  • 1/2 cup apricot jam


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.

  2. Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.

  3. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.

  4. Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.

Cook's Notes

Cheesecakes will keep, covered and refrigerated, for up to 3 days.

Reviews Add a comment

  • holidayhippie
    14 MAR, 2015
    Sinfully delicious. I thought this would be nothing special but its quickly become a favorite. Especially good when they are still warm. I like to call this sunny side up cheesecake because the jam in the middle looks like an egg yolk! I used Bonne Maman Apricot Preserves warmed and strained and the consistency was perfect.
  • Pork C Fish
    22 JUN, 2014
    Couldn't fine chocolate wafer cookies, so used chocolate graham crackers instead. Had some problems because I used foil muffin cups because I wanted to make these in a 24-muffin tin but the liners didn't fit. So some of the cheesecakes weren't perfect looking. I found the apricot jam to be a little runny after I applied it to the cheesecake. Flavor is basic cheesecake and these are a wonderful novelty for a party. Easily manipulated recipe if you want to add flavors like berries, etc.
  • elainekyu
    3 APR, 2013
    These are amazing, my husband and coworkers LOVED LOVED LOVED them!!! I found that 3 tbsp of butter made the crust a little too oily- 2 tbsp was just right. Will definitely make these again!
  • Mybobba
    4 FEB, 2013
    Could these be frozen?
  • arabela
    9 FEB, 2011
    I know that this is a little late to reply to the comment below, but in case it helps anyone else wondering the same question - yes, they do set when they're chilled, don't worry, they're supposed to come out of the oven a little wobbly and a bit shiny.
  • Alicia_MK
    2 FEB, 2011
    I just took mine out of the oven after 30 minutes, and they are still very soft in the centre. They are in the fridge now, but did anyone else have this issue? Will they harden up after being chilled?
  • DixiePorter
    22 JAN, 2011
    I love these - so does everyone else. My only issue is the jam becomes runny and not very pretty. Any suggestions?
  • arabela
    19 JAN, 2011
    This is a delicious recipe that never fails. They're perfect for entertaining as they can be made well in advance. I usually make a compote with either fresh or frozen berries and a little lemon juice and then decorate with a fresh, whole berry or two. ALWAYS are gone in seconds and raved about. Here are mine
  • ThinkLove33
    19 DEC, 2010
    This is my go-to mini cheese cake recipe. Never fails. I use graham cracker crumbs and add 1 tsp of cinnamon to the crust mixture. Absolutely wonderful!
  • ThinkLove33
    19 DEC, 2010
    This is my go-to mini cheese cake recipe. Never fails. I use graham cracker crumbs and add 1 tsp of cinnamon to the crust mixture. Absolutely wonderful!