Mini Pepper Jelly Cheesecake Appetizers
These Mini Pepper Jelly Cheesecake Appetizers are bite-size savory cheesecakes with a buttery cracker crust, a tangy Boursin filling, and a spoonful of melted pepper jelly on top. They're a make-ahead party favorite that comes together with just 10 minutes of prep and looks so much fancier than the effort it takes!
Servings: 24 servings
Calories: 1appetizer
Ingredients
Crust:
- 13 buttery round crackers ½ cup crushed crackers (I used Ritz)
- 2 tablespoons butter melted
Filling:
- 1 (8-ounce) package cream cheese softened
- ½ (5.3 ounce) package Boursin spreadable cheese Garlic & Fine Herbs flavor
- 1 large egg
- 2 tablespoons milk any dairy milk will work
- 3 tablespoons green pepper jelly
- 3 tablespoons red jalapeno pepper jelly
Instructions
- Preheat oven to 350F°. Line mini muffin pans with 24 miniature paper liners.
- Crush the crackers in a zip top plastic bag or pulse in a food processor. Combine the cracker crumbs and butter in a small bowl. Firmly press a rounded teaspoonful of the mixture in the bottom of each paper liner. I like to use a pastry tamper (see equipment above) but the end of a large wooden spoon or your fingertips will work.
- Beat cream cheese at medium speed of a hand or stand mixer until smooth. Add the herbed cheese spread and milk, beating just until incorporated. Add the egg, beating until blended, scraping down sides.
- Spoon mixture evenly on top of the crust. I like to use a small trigger release cookie scoop. Bake for 10 minutes or just until the centers are set. Let cool completely in the pans. Cover loosely with plastic wrap or aluminum foil and place in the fridge to chill at least 1 hour up to 24 hours.
- Place each of the pepper jellies in separate small, microwave-safe bowls. Microwave on HIGH for 25 to 35 seconds or until melted just enough to spread easily, but not piping hot.
- You can also heat it in a very small saucepan on the stovetop.
- Spoon about 1 teaspoon of the melted jelly over each of the cheesecakes. Loosely cover with tented aluminum foil (plastic wrap may stick to the jelly) and chill until ready.
- Yield: 24 appetizers
Notes
- Boursin substitute: No Boursin on hand? Any garlic and herb spreadable cheese, like Alouette, works just as well in the filling. You can also stir in ½ teaspoon minced garlic and ¼ teaspoon dried Italian seasoning.
- Pepper jelly: Use store-bought or your own homemade pepper jelly here. Any color or flavor works, so pick what matches your occasion.
- Don't overheat the jelly: You just want it melted enough to spread with a spoon, not piping hot, or it will run right off the cheesecakes.
- Make-ahead friendly: Bake and chill the plain cheesecakes up to 24 hours ahead, then top with warmed jelly right before your guests arrive.
- Leaving the baked cheesecakes in the mini muffin pans while they cool and chill saves you a step. No transferring to a platter early, and they stay put while you spoon on the jelly.
