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!
Looking for more fruit flavored cheesecakes? Try my Easy Ginger Lemon Cheesecake.
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.
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
Gache:
- heavy cream
- dark chocolate melting wafers
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:
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:
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:
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 the cheesecake:
And add 1 heaping spoonful of the cherry pie filling:
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 Cherry Cheesecake
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.
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