Mini Cherry Almond Cheesecakes are a simple and delicious sweet treat for just about any occasion. They’re fun to make, and even more fun to eat!
Prep Time 15 minutesminutes
Cook Time 22 minutesminutes
Total Time 37 minutesminutes
Servings 12servings
Ingredients
For the Crust:
3whole graham crackers(rectangles made of 2 squares)
¼cupsliced almonds
2tablespoonsgranulated sugar
2tablespoonsunsalted buttermelted
For the Filling:
16ouncescream cheeseroom temperature
½cupsugar
2eggs
1teaspoonNielsen-Massey Organic Pure Almond Extract
For the Topping:
1cupcherry pie filling8 ounces
Instructions
Preheat oven to 350˚F. Line a standard cupcake pan with paper cupcake liners.
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 2 tablespoons 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.
Beat cream cheese and sugar in a large bowl of 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.
Once your cheesecakes are completely chilled, top with cherry pie filling before serving.