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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 mins
Cook Time25 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.
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