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.

Mini Basil Parmesan Cheesecakes with Tomato Jam | TheSuburbanSoapbox.com #DareToEntertain

Iโ€™m feeling a bit more social lately. Iโ€™ve been a bit of a hermit lately spending my days in the kitchen and churning out recipes like nobodyโ€™s business. Since my kitchen is in the back of the house, I donโ€™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. Heโ€™s back, apparentlyโ€ฆand thereโ€™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 itโ€™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 itโ€™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.

Mini Basil Parmesan Cheesecakes with Tomato Jam | TheSuburbanSoapbox.com #DareToEntertain

Simple summer parties are the best because you can have just a few light bites and everyone is happy. On a sweltering summer evening, Iโ€™m more in the mood for a refreshing cocktail and a few nibbles like a light canapรฉ or these super easy Mini Basil Parmesan Cheesecakes with Tomato Jam. Itโ€™s an unexpected surprise on any cheese platter and a unique twist on the classic cheesecake dessert.

Mini Basil Parmesan Cheesecakes with Tomato Jam | TheSuburbanSoapbox.com #DareToEntertain

The buttery crust is made with crumbled Dare Cabaret Crackers, butter and egg white. Baked in a mini cheesecake pan or muffin tin, theyโ€™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. Itโ€™s fantastic on just about everything!

Mini Basil Parmesan Cheesecakes with Tomato Jam | TheSuburbanSoapbox.com #DareToEntertain

Whether prepping for an extravagant party or an impromptu get-together, Dareโ€™s variety of crisp crackers are sure to make each bite better. Theyโ€™re a great addition all on their own to any party spread. Theyโ€™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. Whatโ€™s your favorite way to entertain on a summer evening?

Get the Recipe: Mini Basil Parmesan Cheesecakes with Tomato Jam

The ultimate appetizer, Mini Basil Parmesan Cheesecakes are topped with tomato jam for a savory cheesecake that will kick those trendy cheese boards to the curb.
4.60 from 5 votes

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 donโ€™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.
Serving: 1g, Calories: 140kcal, Carbohydrates: 8g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 42mg, Sodium: 193mg, Potassium: 46mg, Fiber: 0g, Sugar: 4g, Vitamin A: 375IU, Vitamin C: 0.7mg, Calcium: 77mg, Iron: 0.3mg

 

 



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