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| Servings: 24 small cheesecakes


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.

  • 1 ¼ 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
  • ⅛ teaspoon kosher salt
  • ½ cup tomato jam
  • fresh basil leaves for garnish

Preheat oven to 350°F (± 180°C).
In a small bowl, combine the cracker crumbs, butter and egg white until combined.
Press ½ 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°F (150°C).
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.

Recipe posted by Stien Rust
Photo:  Manda van Niekerk

One Review

  1. lorna

    Thank you for posting this recipe. Looks great and wanted to try it but couldn’t copy and paste recipe until I found yours. When I make it, I will leave a review. Thanks again!!!!


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