Desserts, Recipes

Chocolate Ganache Mini Cherry Cheesecakes

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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

  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.
mini cheesecakes cooling

Make The Ganache

Ganache ingredients
  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.

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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?

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Did you enjoy making these delicious mini cherry cheesecakes? Be sure to check out some of my other recipes below:

  1. How to make Yoda cocktails
  2. Filet mignon with blue cheese shallot sauce
  3. Crispy caramelized pork ramen
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