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!
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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