Best 7 Mini Cheesecakes With Apricot Jam Recipes

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Indulge in the delightful experience of creating and savoring mini cheesecakes topped with apricot jam, an exquisite dessert that combines a creamy, velvety cheesecake filling with the tangy sweetness of apricot jam. This gourmet treat is perfect for any occasion, whether you want to impress your friends and family or enjoy a special treat for yourself. With just a few simple steps and readily available ingredients, you can easily whip up these delectable mini cheesecakes that are sure to tantalize your taste buds.

Let's cook with our recipes!

MINI APRICOT CHEESECAKES



Mini Apricot Cheesecakes image

In Spy Hill, Saskatchewan, reader Carol Twardzik relies on vanilla wafers to create the no-fuss crusts for these darling individual desserts. For a different look and taste, vary the kind of jam that tops these tempting treats.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 7

24 vanilla wafers
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup apricot preserves

Steps:

  • Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full., Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.

Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 51mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

MINI CHEESECAKES WITH APRICOT JAM



Mini Cheesecakes with Apricot Jam image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.

MINI CHEESECAKES



Mini Cheesecakes image

These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.

Provided by Ginny

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h40m

Yield 12

Number Of Ingredients 6

12 vanilla wafers
2 (8 ounce) packages cream cheese, softened
2 eggs
2 tablespoons lemon juice
⅔ cup white sugar
1 (21 ounce) can cherry pie filling, or flavor of choice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
  • In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
  • Fill each baking cup 2/3 full with cream cheese mixture.
  • Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g

JAM-TOPPED MINI CHEESECAKES



Jam-Topped Mini Cheesecakes image

We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings

Number Of Ingredients 7

2/3 cup graham cracker crumbs
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg, room temperature
3 tablespoons assorted jams, warmed

Steps:

  • In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. , Remove paper liners; top each cheesecake with 1 teaspoon jam.

Nutrition Facts : Calories 198 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 141mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 3g protein.

APRICOT CHEESECAKE



Apricot Cheesecake image

I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.

Provided by Linda M. Malek

Categories     Desserts     Cakes     Cheesecake Recipes

Time 8h48m

Yield 12

Number Of Ingredients 17

1 ⅓ cups almond flour
3 tablespoons brown sugar
2 tablespoons sliced almonds, chopped
2 tablespoons butter, melted
8 ounces dried apricots
water to cover
2 tablespoons amaretto liqueur
1 teaspoon white sugar, or to taste
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
½ cup sour cream
2 tablespoons cornstarch
1 ½ teaspoons vanilla extract
3 eggs, at room temperature
1 ½ cups sour cream
3 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
  • Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
  • Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
  • Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
  • Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
  • Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
  • Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 39.9 g, Cholesterol 130.1 mg, Fat 38.2 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 221 mg, Sugar 31.3 g

MANGO MINI CHEESECAKES



Mango Mini Cheesecakes image

No-Baking required! Fantastic for summer parties or if the oven's on the fritz! From Ontario's LCBO Food & Drink Mag. (*note: cook time = chill time)

Provided by SoupCookie

Categories     Cheesecake

Time 2h20m

Yield 6 cheesecakes, 6 serving(s)

Number Of Ingredients 10

2 cups gingersnap cookies, crumbled
1/2 cup slivered almonds
1/4 cup melted butter
3/4 cup mascarpone cheese
1/2 cup cream cheese
1/3 cup sour cream
1/4 cup liquid honey
2 teaspoons grated lime rind
1 large mango, peeled and sliced
3 tablespoons apricot jam

Steps:

  • In a food processor grind together the gingersnaps and almonds, until almonds are finely chopped. Add melted butter and process briefly.
  • Line 6 mini muffin tins with foil and grease. Divide crumb mix among wells, and press into to bottom and up sides to make the crust; chill 30 min's.
  • Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. Spoon into chilled shells and chill again one hour or overnight.
  • When chilled, place mango pieces on top of cheesecakes. Melt jam just until liquid, strain and either brush or drizzle over mangos; let set 30 min's then remove from foil liner and enjoy!
  • You can try changing up the flavours a bit like using pineapple cream cheese or different kind of jam!

Nutrition Facts : Calories 308.7, Fat 21.8, SaturatedFat 11.2, Cholesterol 47.2, Sodium 124, Carbohydrate 28, Fiber 1.9, Sugar 21.9, Protein 4.2

MINI CHEESECAKES WITH APRICOT JAM



Mini Cheesecakes with Apricot Jam image

Provided by Martha Stewart

Categories     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.

Tips:

1. Use high-quality ingredients. This will make a big difference in the final product. 2. Make sure the cream cheese is softened to room temperature. This will help it mix smoothly with the other ingredients. 3. Don't overbeat the mixture. Overbeating can make the cheesecakes tough. 4. Bake the cheesecakes in a water bath. This will help prevent them from cracking. 5. Let the cheesecakes cool completely before serving. This will help them set properly.

Conclusion:

These mini cheesecakes with apricot jam are a delicious and easy-to-make dessert. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat, give this recipe a try. You won't be disappointed!

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