How to Make Mini Cherry Almond Cheesecakes

Mini Cherry Almond Cheesecakes

Mini Cherry Almond Cheesecakes, made with Organic Pure Almond Extract, are a simple and delicious sweet treat for just about any occasion. They’re fun to make, and even more fun to eat!

Ingredients

Crust:

  • 3 whole graham crackers (rectangles made of 2 squares)
  • 1/4 cup sliced almonds
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted

Filling:

  • 2 packages cream cheese, room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon Nielsen-Massey Organic Pure Almond Extract

Topping:

  • 1 cup cherry pie filling

Directions

Crust

Preheat oven to 350˚F.  Line a standard cupcake pan with paper cupcake liners; set aside.

Place graham cracker pieces and almonds into the bowl of a food processor fit with metal blade. Pulse until they form a fine crumb. Add sugar and melted butter and pulse until all the ingredients are evenly distributed.

Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.

Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.

Filling

Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.

Scrape the sides of the mixing bowl and add in almond extract. Beat until just blended. Use a large cookie scoop to evenly distribute the filling into baking cups.

Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.

Chill in refrigerator for at least 2 hours.

Topping

Once your cheesecakes are completely chilled, top with cherry pie filling before serving.

Notes

Recipe by My Baking Addiction 

Crust:

  • 3 whole graham crackers (rectangles made of 2 squares)
  • 56 grams sliced almonds
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted

Filling:

  • 2 packages (16 ounces) cream cheese, room temperature
  • 113 grams sugar
  • 2 eggs
  • 1 teaspoon Nielsen-Massey Organic Pure Almond Extract

For the Topping:

  • 8 ounces cherry pie filling

Directions

Crust

Preheat oven to 180˚C.  Line a standard cupcake pan with paper cupcake liners; set aside.

Place graham cracker pieces and almonds into the bowl of a food processor fit with metal blade. Pulse until they form a fine crumb. Add sugar and melted butter and pulse until all the ingredients are evenly distributed.

Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.

Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.

Filling

Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.

Scrape the sides of the mixing bowl and add in almond extract. Beat until just blended. Use a large cookie scoop to evenly distribute the filling into baking cups.

Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.

Chill in refrigerator for at least 2 hours.

Topping

Once your cheesecakes are completely chilled, top with cherry pie filling before serving.

Notes

Recipe by My Baking Addiction 

  • 15 minprep

  • 22 mincook

  • 12servings

This Recipe Uses

Organic Pure Almond Extract 4 oz

Organic Pure Almond Extract