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 minutesmins
Cook Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: Mini Cheesecake, Mini Cherry Cheesecake
Servings: 6mini cheesecakes
Author: Lainey
Prevent your screen from going dark
Ingredients
Crust:
1cupgraham cracker crumbs1 sleeve of graham crackers
3tablespoonsmelted butter
Sprinkle of white sugar
Cheesecake:
2blocks16oz of cream cheese
½cupsugar
2eggs
½teaspoonalmond extract
1can of cherry pie filling
Ganache:
1cupheavy cream
10ozdark 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.