This is THE BEST mini cherry cheesecakes recipe you’ll find. I added a dark chocolate ganache over the top and it’s the most delectable dessert that is surprisingly easy to make.

MY FAVORITE BAKING PAN

This pan right HERE is my favorite baking pan. This isn’t your typical muffin pan, it’s a mini cheesecake pan and it has inserts at the bottom of each cavity that makes for an easy release. I’m able to make perfect mini cheesecakes EVERY SINGLE TIME. Before this pan, I used a muffin tin and didn’t achieve the same results. Spend the extra money and buy this pan before you make these mini cheesecakes. You’ll thank me later. 🙂

Are you ready to make the best mini cherry cheesecakes?

Ingredients

Crust

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

Cheesecake

• 2 blocks (16oz) cream cheese
• 1/2 cup sugar
• 2 eggs
• ½ tsp almond extract
• 1 can of cherry pie filling

Chocolate Ganache

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

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Instructions

Preheat the oven to 350 degrees

MAKE THE CRUST

1. Combine the graham cracker crumbs, melted butter and a sprinkle of white sugar. Take the mixture and evenly divide among the 12 mini cheesecake cavities. Press the crust firmly into each cavity. 

MAKE THE CHEESECAKE

1. In a bowl of a stand mixer combine cream cheese, sugar, eggs and almond extract until smooth and fluffy.
2. Pour cheesecake mixture into individual cheesecake cavities.
3. Bake at 350 degrees for 16-18 minutes or until the cheesecakes begin to brown.
4. When finished baking, let the cheesecakes cool on the counter.

MAKE THE GANACHE

1. Bring 1 cup of heavy cream to a simmer. Once you start to see it bubble up a bit, take it off the burner and pour it over the dark chocolate melting wafers.
2. Cover the bowl to trap in the heat and let it sit for 5 minutes.
3. Remove the lid and slowly begin whisking the chocolate until you see the velvety ganache form.  Be patient with it.
4. Once the ganache forms, let it sit uncovered at room temperature for 15-20 minutes. It will thicken up a bit and that is what you want to happen. It should be able to coat a spoon before you drizzle over your cheesecakes.

TO SERVE

1. Drizzle your ganache over the mini cheesecakes and top with 1 spoonful of the cherry pie filling. 
2. Note – I like to add the ganache and cherries on all mini cheesecakes and then let them set/harden in the fridge a bit before serving them.

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Make the Ganache!

1. Bring 1 cup of heavy cream to a simmer. Once you start to see it bubble up a bit, take it off the burner and pour it over the dark chocolate melting wafers.
2. Cover the bowl to trap in the heat and let it sit for 5 minutes.
3. Remove the lid and slowly begin whisking the chocolate until you see the velvety ganache form.  Be patient with it.
4. Once the ganache forms, let it sit uncovered at room temperature for 15-20 minutes. It will thicken up a bit and that is what you want to happen. It should be able to coat a spoon before you drizzle over your cheesecakes.

To Serve

Drizzle your ganache over the mini cheesecakes and top with 1 spoonful of the cherry pie filling.

Note – I like to add the ganache and cherries on all mini cheesecakes and then let them set/harden in the fridge a bit before serving them.

CRAVING more sweets? Give these recipes a try:

1. The BEST Vegan Edible Cookie Dough
2. Banana Chocolate Chip Pound Cake
3. Blueberry Vanilla Almond Granola Crumble

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