Mini Basil Parmesan Cheesecakes with Tomato Jam
A savory twist on cheesecake to dress up your summer cheese course, these Mini Basil Parmesan Cheesecakes are perched on a buttery cracker crust and topped with tangy tomato jam. Light, airy, creamy and slightly salty, they will disappear in a flash at any party.
I’m feeling a bit more social lately. I’ve been a bit of a hermit lately spending my days in the kitchen and churning out recipes like nobody’s business. Since my kitchen is in the back of the house, I don’t really see much of what is going on in the neighborhood except when we begin to hear the faint chimes of the neighborhood ice cream truck. He’s back, apparently…and there’s always an intense sense of chaos that explodes as soon as my son hears it. And he always hears that truck, no matter how loud I turn the television up. Sometimes it’s a bit of a relief because it forces me to get away from work for a minute and soak up a bit of vitamin D. To visit with my neighbors, even if it’s brief. It puts me in the mood to entertain a little, to enjoy the warm weather, the sound of the crickets and the flicker of the fireflies.
Simple summer parties are the best because you can have just a few light bites and everyone is happy. On a sweltering summer evening, I’m more in the mood for a refreshing cocktail and a few nibbles like a light canapé or these super easy Mini Basil Parmesan Cheesecakes with Tomato Jam. It’s an unexpected surprise on any cheese platter and a unique twist on the classic cheesecake dessert.
The buttery crust is made with crumbled Dare Cabaret Crackers, butter and egg white. Baked in a mini cheesecake pan or muffin tin, they’re the perfect size for a two bite treat. The slightly salty filling is bursting with fresh basil flavor. I topped the cheesecakes with a sweet and tangy tomato jam for the perfect contrast to the creamy filling. You can buy the tomato jam in a well-stocked grocery store or make this version. It’s fantastic on just about everything!
Whether prepping for an extravagant party or an impromptu get-together, Dare’s variety of crisp crackers are sure to make each bite better. They’re a great addition all on their own to any party spread. They’re amazing with this dip or topped with a wedge of your favorite cheese. Create your cheese display with a variety of cheeses, crackers, fresh fruit and your Mini Basil Parmesan Cheesecakes for a light, fresh take on summer entertaining. Serve with a fruity cocktail, kick your feet up and enjoy the balmy summer nights. What’s your favorite way to entertain on a summer evening?
Get the Recipe: Mini Basil Parmesan Cheesecakes with Tomato Jam
Ingredients
- 1 1/4 cup cracker crumbs
- 4 tablespoons salted butter, melted
- 1 egg white
- 16 ounces cream cheese, room temperature
- 1 cup shredded parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon sugar
- 2 large eggs, room temperature
- 1/8 teaspoon kosher salt
- 1/2 cup tomato jam
- fresh basil leaves, for garnish
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine the cracker crumbs, butter and egg white until combined.
- Press 1/2 tablespoon of the crumb mixture into each well of a mini cheesecake pan. (If you don’t have a cheesecake pan, you can use a muffin pan lined with cupcake liners.)
- Transfer to pan to the oven and bake for 10 minutes or until crisp.
- Remove from the oven and allow to cool for 5 minutes.
- Turn the heat down to 300 degrees.
- Add the cream cheese, parmesan, basil, sugar, eggs and salt to a blender.
- Puree the ingredients until smooth.
- Fill each well of the pan halfway with the cheese mixture. Return the pan back to the oven and bake for 15-20 minutes, or until the edges are dry but the centers are still a little jiggly.
- Remove from the oven and allow to cool to room temperature.
- Transfer the pan to the refrigerator and chill for 8 hours or overnight.
- Remover the cheesecakes from the pan by running a knife around the edges and pushing up on the bottom.
- Transfer to a serving platter or plate.
- Top with tomato jam and garnish with basil. Serve immediately.
43 Comments on “Mini Basil Parmesan Cheesecakes with Tomato Jam”
These look fantastic! I’m loving these savory cheesecakes!
What delicious and cute looking appetizer! I love a savory cheesecake!
These look terrific and so flavorful with that tomato jam…which by the way I’m going to have to try because we’re going to have an abundance of tomatoes in our garden this Summer!
I love how pretty they turned out.
these look so good! I love savory cheesecakes!
I love the sound of these savory cheesecakes (I’m currently obsessed with tomato jam). Such a perfect offering for a summer get together!
OK, these are seriously adorable. I’d be thrilled to see a savory cheesecake option at a party.
Was basil added to cheese mixture… I see green in photo ?
Yes, thank you! I fixed the recipe.
The link to tomato jam is not working!
Thank you! Fixing it now.
Could I use red pepper jam instead of tomato? Can’t find it in my area and tomatoes are not yet in season. Would like to make for supper club next week.
Yes, red pepper jam would work very well.
Will these freeze ok? Im goin to make the cheeeecake, freeze, thaw out and then add the tomato jam. Also how long would you allow them to defrost on the kitchen counter ?
So, you CAN freeze them and they’ll take about 45 minutes to an hour to defrost on the counter. It’s a great way to work ahead. Just make sure they’re wrapped really well in plastic wrap to prevent freezer burn.
I made this for my husband bday and they were a total hit.
Yay! So glad to hear it!
Oops, forget my previous question, just saw the 24 cheesecakes in the top of the recipe. Sorry!
No worries!
Can I make these on Thursday for a Saturday dinner party?
Hi Diane! Yes, you can definitely make the cheesecakes on a Thursday and store them in a covered, airtight container in the refrigerator. I would not add the topping at this point but rather top the cheesecakes with the jam right before serving. Please let me know if you have additional questions. Thank you!
What is the diameter of your mini cheesecake pan?
They’re 2 inch cheesecakes.
are the cheesecake portions freezable for storage?
Yes! You can wrap them in plastic wrap and freeze them for up to 2 months.
Very good. I put into mini muffin tins – so just a couple bites each. Just 1/2 of the recipe was enough for 24!!
Great! Thank you for your comment!
What alternative crackers for gluton free version please
I love the Breton Gluten Free Crackers the best.
Do I grease the mini muffin pans first to be able to get them out?
Making these for a client and don’t want to mess up.
Thanks
Hi Nina, I don’t prep the muffin pans but that’s because I used a mini cheesecake pan so you can push them out. You may want to lubricate a muffin pan if that’s what you’re using since you won’t be able to push them up from the bottom. Just extra insurance.
Can you recommend a substitute for those of us who don’t like basil. They are so cute
You can just skip the basil.
this may sound like a dumb question but do you just eat them with a fork or spread them on something else?
You can use them to spread on a cracker but we just serve them with a fork as an appetizer since they’re already on a cracker crust.
Can the sugar be omitted? Substituted?
Thanks,
Carolyn
You can substitute with your favorite sugar substitute.
Question: I don’t have a mini cheesecake pan. Have you made these using mini muffin papers or did you oil the mini muffin pan. I’m making a two-bite app for a cocktail party – hoping to avoid forks.
I have made these in a mini muffin pan and I use cupcake liners because they will stick to the pan, otherwise.
Hi from summer just coming up to autumn in South Australia! Love the mini basil cheesecake recipe & we will do the tomato jam next. We have a tomato glut from 7 foot high plants. Thanks!
Hi from the USA! Thank you so much for trying and definitely try the tomato jam….it’s so good!
How did you get them perfectly round?
using a muffin tin would give it an angled appearance
I used a mini cheesecake pan: https://amzn.to/3p0oe2T