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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?
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Looking to make those for Christmas but trying to prep as much as I can ahead of time. Can I freeze them with the cracker and cheesecake portion already made and defrost on Christmas Day? Thank you!
Yes, you can freeze the cheesecake, it works really well.
Coming late to the party with this one, but: have you ever made this recipe in a 6/8/10 inch springform instead of the minis? If so, how would the bake time adjust?
Hi! Yes, you would just have to bake it for about an hour if you’re making a full size cheesecake.
What type of crackers should be used? Saltines, Ritz, Town House, etc.
You can really use any type of cracker, the cakes pictured we used a gluten free cracker by Breton.
I made these in mini muffin tins. I got 55 cheesecakes out of one filling recipe. Needless to say I had to make more crumbs (total 2 recipes).
That’s good to know, mini muffin tins are smaller than a mini cheesecake pan so you will have more cheesecakes than if you used the pan I developed the recipe in.
Something seriously wrong here.I went to 6 stores in search of”mini cheesecake pan”
Your method does not translate to mini cheesecake pan even remotely. The cups are much to big.I had to scrap the entire project entirely,not enough crumbs, not enough cheese mixture. I started all over again using MINI MUFFIN TINS which I already owned and they’re perfect, also delicious and so pretty to look at. Perfect appetizer size as well.
Hi Kathleen, thank you for your comment but these were MADE and TESTED in a mini cheesecake pan. It would work in both but the photos are of cheesecakes made in the cheesecake pan.
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
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!
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.
Can the sugar be omitted? Substituted?
Thanks,
Carolyn
You can substitute with your favorite sugar substitute.
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.