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    Home » Cake » Cheesecake » Mini Cherry Cheesecake

    Mini Cherry Cheesecake

    by Lainey · Posted: Nov 5, 2020 · This post may contain affiliate links ·

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    This Mini Cherry Cheesecake has a sweet and buttery graham cracker crust, a smooth and creamy cheesecake, and is topped with chocolate ganache and cherry filling. It’s easy to make, delicious, and the perfect dessert for any occasion!

    cherry cheesecake on a cupcake stand

    Tips and Variations:

    • Completely cool the cheesecake before adding ganache and cherry filling.
    • Not necessary, but baking cheesecake in a water bath, helps with overbaking the cheesecake, and helps prevent cracks on the surface.
    • If you don’t want to use cherry pie filling, feel free to use your favorite pie filling of choice.
    • Drizzle white chocolate right before serving the chilled cheesecake.
    Mini Cherry Cheesecake with Ganache dripping on the sides

    How to Make Mini Cherry Cheesecake:

    Listed below are all the ingredients you will need:

    Crust:

    • graham cracker crumbs (1 sleeve of graham crackers)
    • melted butter
    • white sugar

    Cheesecake:

    • cream cheese
    • sugar
    • eggs
    • almond extract
    • cherry pie filling
    Mini Cherry Cheesecake ingredients with cheesecake pan

    Gache:

    • heavy cream
    • dark chocolate melting wafers
    ganache and cherry ingredients

    In a medium bowl, add the graham cracker crumbs, melted butter, and a sprinkle of white sugar. Then evenly divide among the 12 mini cheesecake cavities. Press the crust firmly into each cavity.

    In a large bowl, add cream cheese, sugar, eggs, and almond extract, and beat until smooth and fluffy:

    fluffy cream cheese in a mixing bowl

    Pour cheesecake mixture into individual cheesecake cavities, then bake at 350 degrees for 16-18 minutes or until the cheesecakes begin to brown. When the cheesecake is finished baking, allow the cheesecakes to cool on the counter:

    mini cheesecake on a foiled pan

    To make the Ganache:

    In a large bowl, add the bittersweet chocolate. Then bring 1 cup of heavy cream to a simmer. Once it starts bubbling up a bit, remove it from the burner and pour it over the chocolate:

    heavy milk in a sauce pan cooking

    Whisk the chocolate until you see the velvety ganache form, be patient with it. Try not to whisk too vigorously, it can add air bubbles to the ganache:

    hot heavy whipping cream being added to a bowl of chocolate

    Once the ganache forms, allow it to sit uncovered at room temperature for 10 minutes to thicken:

    cooled ganache in green bowl

    Then drizzle ganache over the cheesecake:

    mini chocolate ganache on cheesecake

    And add 1 heaping spoonful of the cherry pie filling:

    cherry cheesecakes on cupcake stand with a bowl of cherries on the side

    I like to chill the cheesecake before serving it. Feel free to enjoy it your way!

    Looking for more cheesecake recipes? Try some of my favorites:

    • No Bake Oreo Cheesecake 
    • Chocolate Chip Cheesecake
    • Nutella Cheesecake 
    • Churr0 Cheesecake
    • Vegan Fruit Cheesecake
    mini cheeesecake with granche topped with cherries
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    Mini Cherry Cheesecake

    Mini Cherry Cheesecakes are the perfect bite size dessert for any party or holiday. A delicious graham crust with a creamy cheesecake and topped off with the classic cherry pie filling, it’s a dessert that everyone will love!
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Mini Cheesecake, Mini Cherry Cheesecake
    Servings: 6 mini cheesecakes
    Author: Lainey

    Ingredients

    Crust:

    • 1 cup graham cracker crumbs 1 sleeve of graham crackers
    • 3 tablespoons melted butter
    • Sprinkle of white sugar

    Cheesecake:

    • 2 blocks 16oz of cream cheese
    • ½ cup sugar
    • 2 eggs
    • ½ teaspoon almond extract
    • 1 can of cherry pie filling

    Ganache:

    • 1 cup heavy cream
    • 10 oz dark chocolate melting wafers

    Instructions

    How to Make the Crust:

    • In a medium bowl, add the graham cracker crumbs, melted butter, and a sprinkle of white sugar. Then evenly divide among the 12 mini cheesecake cavities. Press the crust firmly into each cavity.

    Cheesecake: 

    • In a large bowl, add cream cheese, sugar, eggs,  almond extract, and beat until smooth and fluffy.
    • Pour cheesecake mixture into individual cheesecake cavities, then bake at 350 degrees for 16-18 minutes or until the cheesecakes begin to brown. When the cheesecake is finished baking, allow the cheesecakes cool on the counter.

    To make the Ganache: 

    • In a large bowl, add the bittersweet chocolate. Then bring 1 cup of heavy cream to a simmer. Once it starts bubbling up a bit, remove from the burner and pour it over the chocolate.
    • Whisk the chocolate until you see the velvety ganache form, be patient with it. Try not to whisk too vigorously, it can add air bubbles to the ganache.
    • Once the ganache forms, allow it to sit uncovered at room temperature for 10 minutes to thicken. Then drizzle ganache over cheesecake. 
    • Add 1 heaping spoonful of the cherry pie filling and chill cheesecake before serving.
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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