These Mini Cherry Almond Cheesecakes with graham cracker crust, creamy almond cheesecake layer, topped with cherry pie filling are very tasty and easy to make. You can prepare these lovely sweets with a refreshing taste for any occasion throughout the year, as well as for the upcoming Valentine’s Day.

Mini Cherry Almond Cheesecakes
Ingredients you’ll need to make Mini Cherry Almond Cheesecakes:
- graham cracker crumbs
- unsalted butter
- finely chopped almonds
- granulated sugar
- cream cheese
- eggs
- sour cream
- almond extract
- cherry pie filling
The ingredient quantities and the detailed recipe are at the bottom of the post in the recipe card.

Mini Cheery Almond Cheesecakes
Below is a brief description of the preparation along with the accompanying photos:

Cheesecake Filling

Topping

Mini Cherry Almond Cheesecakes
Tips and tricks:
- You can use whole graham crackers. Just crush them in a food processor. You’ll need about 32 graham crackers or 8 sheets. If you’re not a fan of graham crackers, you can use Nilla wafers, gingersnaps, or any other cookie you prefer.
- Use softened cream cheese at room temperature to make it easier to beat and to make sure your mini cheesecakes have a smooth texture without lumps. For the best flavor and texture, use full-fat cream cheese.
- Don’t overbeat the cheesecake filling. Beat it just until it becomes creamy and smooth. If you overbeat it, the mini cheesecakes will lose their smooth texture, becoming air-filled and possibly cracking on top.
- Once the cheesecakes are baked, let them cool completely at room temperature before refrigerating them.

Mini Cherry Almond Cheesecakes


Mini Cherry Almond Cheesecakes
These Mini Cherry Almond Cheesecakes with graham cracker crust, creamy almond cheesecake layer, topped with cherry pie filling are very tasty and easy to make. You can prepare these lovely sweets with a refreshing taste for any occasion throughout the year, as well as for the upcoming Valentine's Day.
Ingredients
CRUST
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons finely chopped almonds
- 1 tablespoon granulated sugar
CHEESECAKE FILLING
- 2 (8 oz) packs cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons sour cream
- 1 1/2 teaspoons almond extract
TOPPING
- 8 ounces cherry pie filling
Instructions
- Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners and set aside.
TO MAKE THE GRAHAM CRACKER CRUST:
- In a medium-sized bowl, combine the ingredients for the crust and mix until well combined.
- Divide the mixture evenly among the 12 cups in the muffin tin and gently press down with a firm object (I used a measuring cup) to form the crust. Set aside.
TO MAKE THE CHEESECAKE FILLING:
- In a larger bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth.
- Add the eggs, one at a time, beating until incorporated. Add the sour cream and almond extract, and beat until smooth and creamy. Do not overbeat.
- Spread the filling over the graham cracker crust. Bake for 15-18 minutes, or until the edges are set and the center slightly jiggles when you shake the tin.
- Let cool completely at room temperature, then transfer to the fridge for at least 4 hours, preferably overnight, to set.
- Before serving, top with cherry pie filling.
Notes
- How to store mini cherry almond cheesecakes? The best way is to keep them in an airtight container in the fridge for 3-4 days.
- Can I freeze them? I recommend freezing baked cheesecakes after they've cooled in the fridge, but without the filling. Place them in an appropriate container with parchment paper between the layers to prevent them from sticking together. Thaw them in the fridge overnight. On the day you’re ready to serve, top with cherry pie filling.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 188Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 79mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 2g