Cherry Almond Mini Cheesecakes Recipe
Ingredients
For the Crust:
- 3 graham crackers
- 1/4 cup almonds, sliced
- 2 tablespoons sugar
- 2 tablespoons butter, unsalted and melted
For the Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
For the Topping:
- 1 cup cherry pie filling
Directions
To Prepare the Crust:
- Oven Preparation: Heat your oven to 350˚F (175˚C). Arrange paper liners in a cupcake pan.
- Creating Crumb Mixture: In a food processor equipped with a metal blade, blend the graham crackers and almonds into a fine texture. Incorporate the sugar and melted butter, pulsing until the mixture is homogeneously mixed.
- Forming the Crust: Spoon a generous tablespoon of the crumb mixture into each liner, pressing down lightly to shape a uniform base.
- Baking: Place the crusts in the oven to bake for 5 minutes, then transfer the pan to a cooling rack while preparing the filling.
To Make the Filling:
- Creaming Ingredients: In a large bowl, use an electric mixer to blend the cream cheese and sugar until smooth. Integrate the eggs one at a time, ensuring each is fully mixed in.
- Final Touches: After scraping down the bowl’s sides, add the almond extract and mix just until combined.
- Filling the Bases: Evenly distribute the cream cheese mixture over the pre-baked crusts using a large cookie scoop.
- Final Bake: Return the pan to the oven and bake for 15-17 minutes, or until the filling has set. Move the pan to a cooling rack and let cool entirely.
Chilling and Adding Topping:
- Refrigerate: For best results, refrigerate the cheesecakes for a minimum of 2 hours.
- Finishing Touch: Top each mini cheesecake with a spoonful of cherry pie filling just before serving.
These delightful Cherry Almond Mini Cheesecakes, featuring a crunchy crust, creamy filling, and fruity topping, are perfect for any occasion. Serve them chilled for a refreshing and elegant dessert that everyone will love.