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Mini Hawaiian Cheesecakes

I am so dedicated to blogging. 
I’m on vacation on the Big Island visiting family and friends, and I made you Hawaiian Cheesecakes! They are so easy to make, perfect to share, and made with a fun Hawaiian Twist. 

I picked up some Hawaiian Jellies and topped my mini cheesecakes. There was the amazing Lilikoi Jelly, Guava and Strawberry Guava Jam, Papaya-Pineapple Jam, and Guava Jelly.

I thought that all of the flavors were great! You can totally add your own flavor of jam or jelly to your cheesecake. These are very easy to whip up for a list minute dinner, and they freeze great to keep as a hidden dessert in the back of the fridge.

All of these Blogger have teamed up for National Cheesecake  Day! Check out all these other Cheesecake Recipes!
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Mini Hawaiian Cheesecakes

Mini Hawaiian Cheesecakes

These Mini Hawaiian Cheesecakes were the perfect treat for our tropical holiday. You can totally add your favorite flavor of jam or jelly to your cheesecake. These are very easy to whip up for a list minute dinner and they freeze great if you want to prep ahead.

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes


    • 8 whole graham crackers
    • 2 – 3 tablespoons melted butter
    • 1 (8oz) cream cheese
    • 1/4 cup sugar
    • 1/2 teaspoon vanilla
    • 1 egg
    • Assorted Hawaiian Jellies and Jams


      1. Crush the graham crackers and mix with the melted butter. The mixture should be like sand. Line a cupcake pan with some foil liners. Press a tablespoon of graham crackers into the liners and press down and out. Chill in the fridge.
      2. Prepare the cheesecake filling. Preheat the oven to 350 degrees F. Beat the cream cheese until smooth, adding the sugar, vanilla, and egg. Fill the cupcake liners 2/3 full and bake for 20 minutes.
      3. Cool for 30 minutes and then refrigerate for 2 hours. Remove from the liners and top with the jelly or jam.
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