Mini Cheesecakes with Apricot Jam

134 Ratings
  • 5 27
  • 4 48
  • 3 48
  • 2 10
  • 1 1
Martha Stewart Living, February 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes 18
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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

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Reviews (20)

134 Ratings
  • 5 27
  • 4 48
  • 3 48
  • 2 10
  • 1 1
Martha Stewart Member
03/26/2020
This was a great basic cheesecake recipe. I made my own graham crackers which added great flavour. Instead of using sour cream I used some raspberry purée. Would definitely make again!
Martha Stewart Member
03/26/2020
This was a great basic cheesecake recipe. I made my own graham crackers which added great flavour. Instead of using sour cream I used some raspberry purée. Would definitely make again!
Martha Stewart Member
11/20/2018
An absolute hands down delicous, creamy, crowd pleasing dessert. We just had our Thanksgiving lunch at work and I had decided on individual cheesecakes, not having made them before. Followed the recipe to the T and they came out beautiful. My co-workers raved
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Martha Stewart Member
03/14/2015
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.
Martha Stewart Member
06/22/2014
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.
Martha Stewart Member
04/03/2013
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!
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Martha Stewart Member
02/04/2013
Could these be frozen?
Martha Stewart Member
02/09/2011
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.
Martha Stewart Member
02/02/2011
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?
Martha Stewart Member
01/22/2011
I love these - so does everyone else. My only issue is the jam becomes runny and not very pretty. Any suggestions?
Martha Stewart Member
01/19/2011
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
Martha Stewart Member
12/19/2010
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!
Martha Stewart Member
12/19/2010
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!
Martha Stewart Member
09/12/2010
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.
Martha Stewart Member
07/05/2010
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 :)
Martha Stewart Member
05/24/2010
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!!
Martha Stewart Member
05/24/2010
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!!
Martha Stewart Member
05/21/2010
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.
Martha Stewart Member
05/10/2010
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.
Martha Stewart Member
03/02/2009
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.
Martha Stewart Member
02/09/2009
Hi! I made over 50 of them and took to work... It was like: MMMMMMMMMmmmm, YYYyyumyyyyy...MMMMmmmm... They are AMAZING!! Thank you :)
Martha Stewart Member
01/31/2009
I made them today for my Mom's 75th birthday! What a hit! I cooked them for 30 minutes. I also used blueberries
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