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:

1. Oven Preparation: Heat your oven to 350˚F (175˚C). Arrange paper liners in a cupcake pan.
2. 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.
3. Forming the Crust: Spoon a generous tablespoon of the crumb mixture into each liner, pressing down lightly to shape a uniform base.
4. 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:

1. 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.
2. Final Touches: After scraping down the bowl’s sides, add the almond extract and mix just until combined.
3. Filling the Bases: Evenly distribute the cream cheese mixture over the pre-baked crusts using a large cookie scoop.
4. 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:

1. Refrigerate: For best results, refrigerate the cheesecakes for a minimum of 2 hours.
2. 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.