This is THE BEST mini cherry cheesecake 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 make 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. 🙂
Let’s Start Baking!
Step 1 – Gather Your Ingredients
Make The Crust
- 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
- In a bowl of a stand mixer combine cream cheese, sugar, eggs and almond extract until smooth and fluffy.
- Pour cheesecake mixture into individual cheesecake cavities.
- Bake at 350 degrees for 16-18 minutes or until the cheesecakes begin to brown.
- When finished baking, let the cheesecakes cool on the counter.
Make The Ganache
- 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.
- Cover the bowl to trap in the heat and let it sit for 5 minutes.
- Remove the lid and slowly begin whisking the chocolate until you see the velvety ganache form. Be patient with it.
- 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.
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.