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 ½ 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
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons sour cream
- 1 ½ 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
Serving: 1gCalories: 188kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 50mgSodium: 79mgFiber: 1gSugar: 12g
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