In honor of it being a very hot summer here in Oregon- and it being the beginning of canning season, I came up with this delicious and cool treat- using your very own homemade jam. But don’t stress- you can use store bought jam or jelly if you don’t have any. Any flavor of jam will work- I tend to gravitate towards strawberry, raspberry or blueberry. Although this dessert does require baking, the finished product is sweet, refreshing, and cool. Oh, and who doesn’t love bite sized treats?! They are just so cute. A few weeks ago I whipped up some low-sugar freezer jam because I wanted to see what it would taste like- compared to regular sugar jam. To be honest, I didn’t love the outcome when slathered on crunchy morning toast. Besides strawberries, the recipe called for cranberry juice cocktail, which totally over-powered the strawberries. Looking back, I should have used water or apple juice. However, I soon realized this jam would be delicious and tangy on the subtle but sweet cheesecake bites I wanted to make. Because the jam has a hint of sour cranberry, the cream cheese really complimented it by toning the strong flavor. I shared these treats at one of my favorite outings with my friends- Wine night! Everyone thought they were delicious and they were so surprised to know the jam was also homemade! These cheesecake bites are a little delight that will surely impress your friends and their taste buds. Check out the pictures and recipe below for this delicious treat!
- 8 whole honey graham crackers
- 1/2 cup butter (melted)
- 8oz cream cheese, softened (low fat)
- 1/2 cup sugar
- 1/8 cup low-fat plain Greek yogurt (or regular yogurt)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup strawberry jam*
- 1. Pre-heat oven to 300°F. Place 30 cupcake papers into mini cupcake tin.
- 2. To make graham cracker crust: pulverize graham crackers in a food processor or blender until they break down to a fine crumb. Place in a small bowl then add melted butter and stir until combined. The crust mixture will be a little thick.
- 3. Press about 1-1.5 teaspoons full of graham cracker crust into each mini cupcake slot and press down with your finger to make the crust flat. Set aside.
- 4. In a large bowl add cream cheese, sugar, yogurt, egg, and vanilla extract and blend until well combined.
- 5. Using a small ice cream scoop or spoon, add enough cheesecake batter to each cup to fill almost full.
- 6. Bake in the middle rack of the oven for approximately 15-18 minutes, or until cheesecake appears firm and does not wobble when you move the pan. Remove from the oven and let sit in pan for 20 minutes. Then place in a freezer safe pan (a 13x9 pan works well) and place in the freezer for about 30 minutes.
- 7. While the cheesecakes are in the freezer, prepare the jam.
- 8. If the jam is thick or has chunky pieces, blend in food processor or blender until you have reached a thin consistency. If your jam is now thin enough to squeeze through a small hole in a baggie, skip the next step.
- 9. To make your jam spreadable (unless it is already thin enough) place jam in a small pot on the stove over low to medium heat. Simmer for 2 minutes and let rest. Once jam has cooled slightly, spoon jam into small baggie. Then cut a very small corner off the baggie to create a piping bag to carefully spread the jam over cheesecakes. Set aside.
- 10. To prevent a messy countertop, place a sheet of foil or a large pan under a cooling rack. Carefully remove the papers from the cheesecake bites and place on top of cooling rack.
- 11. Using your homemade piping bag (baggie with jam in it), slowly squeeze jam onto cheesecakes using a crisscross pattern or a design of your choice.
- 12. Repeat for all cheesecake bites and store in the fridge until serving.
- 13. Enjoy!
- *You can use your favorite jam flavor!
Please comment below and let us know what your favorite jam recipe is!
This recipe originally appeared on EverydayEnchanting.com. Baked by Michelle for EverydayEnchanting.com and MoreChocolate.net.