• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Meet Samantha!
  • Contact
  • Social Icons - Top Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Salt & Sprinkles

  • Recipes
    • Air Fryer
    • Crockpot
    • Instant Pot
    • Freezer Meals
    • Breakfast Recipes
    • Snacks
    • Soups
    • Salads
    • Dinner Recipes
    • Low Carb
    • Vegan
    • Desserts
  • Our Home
    • Home Building Journey
    • Home Decor
    • DIY Projects
  • SHOP THE BLOG
May 3, 2020
Chocolate Ganache Mini Cherry Cheesecakes

Chocolate Ganache Mini Cherry Cheesecakes

May 3, 2020

Jump to Recipe

Disclosure: This post may contain affiliate links, meaning I get a small commission if you decide to make a purchase through my links, at no cost to you. Please read my Privacy Policy page for more info.

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

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.

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

chocolate ganache over cheesecakes

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

Want to save this recipe for later? Pin it to your favorite Pinterest board!

Continue to Content
Chocolate Ganache Mini Cherry Cheesecakes

Chocolate Ganache Mini Cherry Cheesecakes

Yield: 12 Mini Cheesecakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

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

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.

Notes

I added an additional hour of time to the total time. In reality, the mini cheesecakes only take 30 minutes to make from start to finish, but because I like to let the ganache harden up a bit, I added additional time.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 387Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 68mgSodium: 128mgCarbohydrates: 45gFiber: 2gSugar: 23gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Samantha Shue
Cuisine: Dessert / Category: Recipes
Share

Related Posts

  • Super easy oven-baked candied bacon

    Super Easy Oven-Baked Candied Bacon

  • Rice and Bean Freezer Burritos

    The Best Rice and Bean Freezer Burritos in 30 Minutes

  • hero image Mini Peanut Butter Oreo Cheesecakes

    Peanut Butter Oreo Cheesecake Minis

Filed Under: Recipes, Desserts Tagged With: baking, cheesecake, desserts, mini cheesecake, Recipes, Sweets

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi, I’m Samantha!

Welcome to my blog, Salt & Sprinkles! I'm a food blogger, food photographer, and recipe developer. Wife to Zach and Mama to Jack!

FIND ME ON PINTEREST

Newsletter

Never miss a recipe! Subscribe and join in on the fun!

Please wait...

YAY! So glad you're here!

FIND ME ON INSTAGRAM

  • #ad TGIF! To get this weekend started, I’m giving away TWO #MichelobUltraSeltzer gift boxes to bring a little joy to
  • #AD It
  • You can never have enough baskets, am I right? I’m sharing all of my favorites from Target with you over
  • I hope you had a wonderful Christmas! When do you typically take down your holiday decor? I think we’ll keep
  • Last day of work until a much needed break! I’m also not taking on anymore food photography clients until 2021.
  • Crockpot Vegan Bolognese is the perfect weekend or weeknight meal! The longer it cooks, the better it gets! Recipe is
  • #Sponsored Hi friends! Today on the blog, I
  • Good morning!!☀️ I’m blown away by how many of you reached out to me on stories yesterday after I shared
  • I hope you had a wonderful Thanksgiving! It was just the 3 of us at home this year, but Zach
  • Happy Saturday!! What’s your favorite Christmas movie?? Screenshot this pic to get all of our Christmas decor product details with
  • #Sponsored These days I
  • #Sponsored Today on the blog I

Footer - Subscription Widget

Join our email list!

Subscribe to our newsletter to never miss a post + be the first to know about our discounts!

Footer

Instagram

thedecorspot

+Food Blogger
+Food Photographer
+Home Decor Inspo
Contact: Samantha@saltandsprinkles.com

Sam | Food + Decor Blog
#ad TGIF! To get this weekend started, I’m givin #ad TGIF! To get this weekend started, I’m giving away TWO #MichelobUltraSeltzer gift boxes to bring a little joy to your lives! In Partnership with @qualitybrandsomaha and @qualitybrandslincoln, you can enter to win a Michelob ULTRA Organic Seltzer Package like you see here. This new Seltzer Family is targeted towards health conscious, active, adults. Each can of Michelob Ultra Organic Seltzer has 0 carbs, 0 grams of sugar and only 80 calories!
…
To ENTER:
-Comment
-Tag two friends
-Share this post on stories
-MUST BE 21 OR ABOVE TO ENTER
…
Quality Brands will select and announce the two winners and contact them directly on Instagram for prize fulfillment.
#AD It's no secret that I love using @chobani Gree #AD It's no secret that I love using @chobani Greek Yogurt for numerous recipes on my blog. One of my all-time favorite recipes is this greek chicken! It's so easy to whip up, and Chobani® Greek Yogurt is the star of the dish. I like to use their plain yogurt to make the chicken marinade and also in my simple tzatziki sauce. Did you know that you can now earn on Ibotta with your purchase of Chobani® Greek Yogurt? Find it at @walmart!

Recipe:
Greek Chicken
Servings: 4
Ingredients
4 garlic cloves, minced
1/4 cup lemon juice
1 tbsp extra virgin olive oil
1/2 cup Chobani® Non-Fat Plain Greek yogurt
1 tsp fresh or dried dill
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

Instructions:
In a large bowl, add minced garlic, lemon juice, extra virgin olive oil, Chobani® Greek Yogurt, dill, thyme, salt, and pepper. Mix until combined.
Add chicken and coat well. Let the chicken marinade for at least 15 minutes.
Preheat a non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil.
Remove most of the marinade from the chicken before adding it to the skillet, or else it will burn.
Add chicken in an even layer to the skillet, leave some space between the chicken pieces so they'll brown rather than steam. You may need to work in batches depending on how big your skillet is.
Cook the chicken for 3-4 minutes and then flip the chicken and cook for an additional 3-4 minutes or until cooked through (165°F).
Remove chicken to a plate to rest.
Serve chicken over rice with a dollop (or two) of tzatziki sauce, diced red onion, fresh dill, and a lemon wedge.
Also find the full recipe for Greek Chicken  on the blog at www.saltandsprinkles.com. #Chobani
You can never have enough baskets, am I right? I’m sharing all of my favorites from Target with you over on the @liketoknow.it shopping app! http://liketk.it/3537R #liketkit Shop your screenshot of this pic with the LIKEtoKNOW.it shopping app #LTKNewYear #LTKunder100 #LTKstyletip
I hope you had a wonderful Christmas! When do you I hope you had a wonderful Christmas! When do you typically take down your holiday decor? I think we’ll keep ours up through the weekend and then start fresh next week in time for the new year! @liketoknow.it.home #StayHomeWithLTK #LTKunder100 @liketoknow.it 
.
.
.
Shop your screenshot of this pic with the LIKEtoKNOW.it shopping app  http://liketk.it/34BBM #liketkit
Last day of work until a much needed break! I’m Last day of work until a much needed break! I’m also not taking on anymore food photography clients until 2021. I can’t wait to relax with Jack and Zach for a couple of weeks. I’m grateful for my life, but it’s ok to admit I’m exhausted too and looking forward to a break❤️ These are my Cake Mix Santa Cookies! 🎅🏻 (Sharing the recipe on stories later today)
Crockpot Vegan Bolognese is the perfect weekend or Crockpot Vegan Bolognese is the perfect weekend or weeknight meal! The longer it cooks, the better it gets! Recipe is over on the blog and I added a swipe up over on stories with a direct link to my recipe post!🍷
Load More... Follow on Instagram

Copyright © 2021 · Salt & Sprinkles