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Mini Cherry Almond Cheesecakes

Mini Cherry Almond Cheesecakes are a simple and delicious sweet treat for just about any occasion. They’re fun to make, and even more fun to eat!

Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings: 12 servings
Course: Cake

Ingredients

For the Crust:
  • 3 whole graham crackers (rectangles made of 2 squares)
  • ¼ cup sliced almonds
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter melted
For the Filling:
  • 16 ounces cream cheese room temperature
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon Nielsen-Massey Organic Pure Almond Extract
For the Topping:
  • 1 cup cherry pie filling 8 ounces

Instructions

    Cup of Yum
  1. Preheat oven to 350˚F. Line a standard cupcake pan with paper cupcake liners.
  2. 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.
  3. Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
  4. Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
  5. 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.
  6. 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.
  7. Bake for 15-17 minutes or until just set.
  8. Place pan on a cooling rack to cool completely.
  9. Chill in refrigerator for at least 2 hours.
  10. Once your cheesecakes are completely chilled, top with cherry pie filling before serving.