Imagine a dessert so irresistible, so perfectly portioned, that it makes your taste buds dance with joy! These Mini Cherry Almond Cheesecakes are not just a dessert—they're a miniature masterpiece of creamy, fruity, and nutty perfection. Whether you're hosting a dinner party, looking for a show-stopping treat, or simply craving something decadent, these little cheesecake bites will transform your ordinary day into an extraordinary culinary experience.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp almond extract
- 1 cup cherry pie filling
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand and holds together when pressed.
- Press approximately 1 tablespoon of the graham cracker mixture into the bottom of each muffin liner, firmly compacting it with the back of a spoon to create a solid crust.
- In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add powdered sugar and almond extract to the cream cheese, mixing on medium speed until fully incorporated and smooth.
- Divide the cream cheese mixture evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 15 minutes, or until the cheesecake centers are almost set but still slightly jiggly.
- Remove from the oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set completely.
- Before serving, top each mini cheesecake with a spoonful of cherry pie filling.
- Serve chilled and enjoy your Mini Cherry Almond Cheesecakes!
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Use a light touch when pressing the graham cracker crust to avoid a dense, hard base.
- Don't overmix the cream cheese filling to prevent air bubbles and cracking.
- Use a piping bag or ice cream scoop for even, professional-looking cheesecake fills.
- Let cheesecakes cool completely before refrigerating to prevent condensation.
- For a more intense almond flavor, consider adding a sprinkle of sliced almonds on top.
- Store in an airtight container in the refrigerator for up to 3-4 days.
- For best texture, let cheesecakes sit at room temperature for 10-15 minutes before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 32g
Protein: 5g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 70mg
