Mini Cherry Almond Cheesecakes
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
22 mins
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Total Time
37 mins
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Servings
12 servings
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Course
Cake
Mini Cherry Almond Cheesecakes
Description
Mini Cherry Almond Cheesecakes start with a crust made by finely processing graham crackers and sliced almonds with sugar and melted butter, then baking briefly to set. The filling combines room temperature cream cheese, sugar, eggs, and almond extract whipped together until smooth and poured over the crusts. After baking until just set, they are cooled completely and chilled to firm. Topped with cherry pie filling, these cheesecakes offer a creamy texture offset by the crunch of the almond crust and the bright flavors of cherry and almond. Baking in a cupcake pan creates convenient individual portions. The almond extract adds a distinct nutty aroma and flavor that complements the sweet-tart cherry topping well.
The rich cream cheese base provides a smooth and tender center, while the crust holds a pleasant crispness without overpowering. The cherry pie filling on top adds bursts of sweet-tart fruitiness that balance the richness. These mini cheesecakes work well served as a dessert portion at gatherings or as individual treats. The chilling step ensures they slice neatly and maintain their structure.
Make sure to chill the cheesecakes for at least two hours before serving for the best texture. Using whole graham crackers and sliced almonds in the crust creates a flavorful base with texture contrast against the creamy filling. Using almond extract enhances the nutty flavor distinctly without overpowering the cheesecake taste.
Ingredients
For the Crust:
- 3 graham crackers rectangles made of 2 squares, whole
- ¼ cup almonds sliced
- 2 tablespoons granulated sugar
- 2 tablespoons butter melted, unsalted
For the Filling:
- 16 ounces cream cheese room temperature
- ½ cup sugar
- 2 egg
- 1 teaspoon almond extract Nielsen-Massey Organic Pure brand
For the Topping:
- 1 cup cherry pie filling 8 ounces
Instructions
- Preheat oven to 350˚F. Line a standard cupcake pan with paper cupcake liners.
- Place graham cracker pieces and almonds into the bowl of a food processor fit with metal blade. Pulse until they form a fine crumb. Add 2 tablespoons sugar and melted butter and pulse until all the ingredients are evenly distributed.
- Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
- Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
- Beat cream cheese and sugar in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
- Scrape the sides of the mixing bowl and add in almond extract. Beat until just blended. Use a large cookie scoop to evenly distribute the filling into baking cups.
- Bake for 15-17 minutes or until just set.
- Place pan on a cooling rack to cool completely.
- Chill in refrigerator for at least 2 hours.
- Once your cheesecakes are completely chilled, top with cherry pie filling before serving.
User Reviews
Overall Rating
4.5
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