Mini Cheesecakes with Chocolate Strawberry Jam

I bought a jar of  Stonewall Kitchen Chocolate Strawberry Jam over the weekend and knew I had to make something sweet, but not too sweet, where it could be the star.  Rather than lose it baked inside of brownies, or cake, etc. I decided to make mini cheesecakes and use it as the topping.  Because of the decadence of the jam, I used Neufchatel rather than regular cream cheese, and baked them without a crust.  Of course, you are welcome to change it up as you see fit.  I'm enjoying them on the lighter side - albeit, rich and still high in calories and absolutely yummy!

Ingredients
2 8 oz. pkgs. Neufchatel or Cream Cheese, room temperature
2 large eggs, room temperature
1/2 c sugar
1/4 c heavy cream
1/2 tsp vanilla
1 tsp lemon zest
1 8 oz. jar Stonewall Kitchen Chocolate Strawberry Jam

Preheat oven to 350* F.  Line 12 cupcake cups with paper liners, set aside.
In electric mixer beat Neufchatel until creamy.  Add eggs, alternating with sugar and mix until well combined.  With mixer running, add heavy cream, vanilla and zest and continue mixing until combined.

Using a large scoop, fill each cup 3/4 full.  Bake for 25 minutes.  Cheesecakes will be puffy.  Turn off oven and leave cheesecakes in for about 30 minutes.  They will deflate as they cool, leaving a well in the middle (perfect for filling).  Refrigerate until chilled, about an hour.  Spoon jam into each well.  You can top with a dollop of whipped cream and/or sprinkles if desired.  Enjoy!

Unwrapped!

Nothing says lovin' like these little gems!