For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Arrange one oven rack in centre of oven; another on the lowest level. Place Perfect Portion Muffin Pan on Sheet Pan. Line each well with a paper liner. Fill a small oven-proof dish with hot water and place on lowest rack. Preheat oven to 325 F.
- In bowl, combine crumbs with melted butter; press 2 tsp into bottom of each well in muffin pan.
- In large bowl, using an electric mixer, beat cream cheese with cheesecake mix until smooth; beat in eggs, one at a time. Spoon filling over crusts, smoothing tops.
- In small bowl, whisk jam to loosen; spoon 1 tsp over top each cheesecake; using toothpick, swirl through batter to create a marbled effect.
- Bake until edges are set, and centre slightly jiggles, 30–35 min. Let cool in pan.
- If making ahead, refrigerate up to 3 days or freeze in a single a layer on sheet pan; wrap individually and freeze up to 1 month.
Per serving: Calories 130, Fat 7 g (Saturated 4 g, Trans 0 g), Cholesterol 55 mg, Sodium 150 mg, Carbohydrate 14 g (Fibre 0 g, Sugars 10 g), Protein 3 g.
50 min
12 servings
$0.33/serving
50 min12 servings$0.33/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Arrange one oven rack in centre of oven; another on the lowest level. Place Perfect Portion Muffin Pan on Sheet Pan. Line each well with a paper liner. Fill a small oven-proof dish with hot water and place on lowest rack. Preheat oven to 325 F.
- In bowl, combine crumbs with melted butter; press 2 tsp into bottom of each well in muffin pan.
- In large bowl, using an electric mixer, beat cream cheese with cheesecake mix until smooth; beat in eggs, one at a time. Spoon filling over crusts, smoothing tops.
- In small bowl, whisk jam to loosen; spoon 1 tsp over top each cheesecake; using toothpick, swirl through batter to create a marbled effect.
- Bake until edges are set, and centre slightly jiggles, 30–35 min. Let cool in pan.
- If making ahead, refrigerate up to 3 days or freeze in a single a layer on sheet pan; wrap individually and freeze up to 1 month.
Per serving: Calories 130, Fat 7 g (Saturated 4 g, Trans 0 g), Cholesterol 55 mg, Sodium 150 mg, Carbohydrate 14 g (Fibre 0 g, Sugars 10 g), Protein 3 g.
