jam topped cheesecakes
Cheesecake Mini's with LunaGrown Jam
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
These easy to make cheesecake mini's are a simple joy!
Servings: 2 dozen
Author: LunaGrown
Cheese Cake
  • 2 - 8 ounce packages cream cheese room temp
  • 1/2 cup of sugar
  • 1/2 tbsp corn starch
  • dash salt
  • 1/4 cup sour cream
  • dash lemon juice
  • 1 tsp vanilla
  • 1 large egg
  • 1 egg yoke
  • 1/2 stick butter melted
  • 6 tbsp gram cracker crumbs or crushed pecan sandies
  1. In a food processor place cream cheese and sugar. pulse together until well combined.
  2. Add sour cream and eggs. pulse until ingredients are smooth.
  3. Add balance of ingredients: cornstarch, salt, lemon, and vanilla. Process until mixture is that of thick creamy pancake batter (it will be a bit thicker but smooth)
  4. Pre-heat oven to 350°
  5. Create crust by adding gram cracker crumbs to melted butter.
  6. Place paper liners in a mini muffin pan and pat a small bit of gram cracker crust in the bottom of each cup.
  7. Pour batter into cups just about to the top. These will rise when cooking and then fall once completely cooled.
  8. Bake for appx 20 minutes or until the center is bouncy when you tap it.
  9. Allow to cool for at least 2 hours (this is very important). then top with your favorite jam and serve.