advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mini Cheesecakes with Apricot Jam

  • Yield: Makes 18
Mini Cheesecakes with Apricot Jam

Source: Martha Stewart Living, February 2009

Ingredients

  • 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

Directions

  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 Note

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

Reviews (18)

  • 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 http://www.facebook.com/album.php?id=1095050891

  • 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!

  • Roxanne1000 12 Sep, 2010

    You will be the hit of the party with this recipe. I made 125 of them for a Birthday party and there was not one cheesecake left over ! I did the mini version with the metallic cups and they stayed firm and looked amazing. I used raspberry sauce instead and they tasted great.

  • jaymalew 5 Jul, 2010

    This was a huge hit at my 4th of July BBQ. I altered it a bit...I made it gluten-free by using GF ginger snaps from Trader Joe's for the crust, and didn't add any additional sugar. I followed the recipe but used ramekins instead of cupcake tins and it worked wonderfully...just had to bake a little longer. For the topping I used crushed strawberries (a little sugar added) and blueberries for a festive Patriotic topping. They got RAVE reviews :)

  • SashaGui 24 May, 2010

    I made these the other day for my boyfriend's birthday. This is a really good recipe! Everyone loved them! I made the crust with graham cracker crumbs instead of cookies for an authentic "cheesecake" taste. I also made my own strawberry jam topping with cornstarch, strawberries and simple syrup. I topped it all off with homemade whipped cream. I prefer doing them with foil cupcake liners. I also put lime rind into the cheesecake mixture. Overall this recipe is really GOOD!!

  • SashaGui 24 May, 2010

    I made these the other day for my boyfriend's birthday. This is a really good recipe! Everyone loved them! I made the crust with graham cracker crumbs instead of cookies for an authentic "cheesecake" taste. I also made my own strawberry jam topping with cornstarch, strawberries and simple syrup. I topped it all off with homemade whipped cream. I prefer doing them with foil cupcake liners. I also put lime rind into the cheesecake mixture. Overall this recipe is really GOOD!!

  • cakesrus 21 May, 2010

    Prepared 3 dozen of these in March for my son's 2nd birthday party. Within 5 minutes of placing them on the table, they were devoured. Everyone thought they were store bought and wanted to know where they could purchase these little delights. Made apricot, strawberry and mango cheesecakes. Deeeeelicous!!! My sister put in her request for my nephews birthday party (which is just a few days away). Can't wait to make them again. Thanks for the recipe.

  • henna429 10 May, 2010

    Made them for the first time on Mother's day and my family loved them. Great recipe. I wish I had the apricot jam. I only had Rasberry jam and it worked fine. The cake was moist and YUMMY!!!!. THank u so much for sharing this recipe.

  • Bridgett_B 2 Mar, 2009

    I had always heard how difficult cheesecake is to make, but these were easy to make and turned out beautifully, plus they are absolutely delicious. I used graham crackers for more of a classic NY cheesecake taste and got tons of compliments.

  • jinnxx 9 Feb, 2009

    Hi! I made over 50 of them and took to work... It was like: MMMMMMMMMmmmm, YYYyyumyyyyy...MMMMmmmm... They are AMAZING!! Thank you :)

  • mommy-of-3 31 Jan, 2009

    I made them today for my Mom's 75th birthday! What a hit! I cooked them for 30 minutes. I also used blueberries

Related Topics