“These are so cute and you will get ohhs and ahhs when you serve these with a tad of fruit on top. These are so easy and delicious. You can substitute the apricot preserves for any other that you like or do a combination of several. The fruits that are pretty are tiny pieces of kiwi, a slice of strawberry, or one raspberry, or you can eliminate the preserves and put a dab of fruit pie filling on the top (I love cherry pie filling--and it is pretty).”
24 cheesecakes

Ingredients Nutrition

  • 24 vanilla wafers, cookies
  • 3 (8 ounce) packages cream cheese (softened)
  • 1 cup sugar
  • 14 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 3 eggs
  • 23 cup apricot preserves
  • mixed fruit


  1. Line 24 muffin tins with cupcake papers.
  2. Place one vanilla wafer in the bottom of each cup.
  3. In large bowl, combine cream cheese, sugar, nutmeg, vanilla, and eggs and beat at medium speed, scraping bowl occasionally.
  4. Pour mixture into prepared muffin cups, filling 2/3 full.
  5. Bake at 325°F for 20-25 minutes or till set.
  7. Melt the preserves in a small saucepan over low heat.
  8. If you are going to put a tiny piece of fruit on the top, do it before you drizzle the heated preserve.
  9. Carefully spoon melted preserves over top.
  10. Cover the tins with plastic wrap and refrigerate.
  11. Before serving, remove cupcake papers and bring to room temperature.

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