Mmmm everything’s better with chocolate right? We’re sharing a delicious recipe for mini cherry cheesecakes topped with homemade chocolate ganache!
Grab this easy cheesecake recipe below.
Chocolate Ganache Cherry Cheesecakes Recipe
These mini cherry cheesecakes are meant to be a quick and easy dessert option. Measurements with easy to follow printable directions are available at the bottom of this post.
Here’s what you need to make them:
- mini cheesecake pan
- graham crackers
- butter
- sugar
- cream cheese
- eggs
- almond extract
- cherry pie filling
- heavy cream
- dark chocolate
Directions:
- Preheat oven to 350 degrees.
- For the crust: Combine the graham cracker crumbs, melted butter and a sprinkle of white sugar. Take the mixture and evenly divide among the 12 mini cheesecake cavities. Press the crust firmly into each cavity.
- For the cheesecake: In a bowl of a stand mixer combine cream cheese, sugar, eggs, and almond extract until smooth and fluffy.
- Pour cheesecake mixture into individual cheesecake cavities.
- Bake at 350 degrees for 16-18 minutes or until the cheesecakes begin to brown.
- When finished baking, let the cheesecakes cool on the counter.
- For the ganache: Bring 1 cup of heavy cream to a simmer. Once you start to see it bubble up a bit, take it off the burner and pour it over the dark chocolate melting wafers.
- Cover the bowl to trap in the heat and let it sit for 5 minutes.
- Remove the lid and slowly begin whisking the chocolate until you see the velvety ganache form. Be patient with it.
- Once the ganache forms, let it sit uncovered at room temperature for 15-20 minutes. It will thicken up a bit and that is what you want to happen. It should be able to coat a spoon before you drizzle over your cheesecakes.
Print the recipe below!
Related Recipes: Salted Caramel Cheesecake, Triple Layer Berry Cheesecake, Carrot Cheesecake Cinnamon Rolls, No Bake Mini Cheesecakes
Mini Cherry Cheesecakes
Try this delicious cherry cheesecake recipe with chocolate ganache.
Ingredients
For the CRUST: 1 cup graham cracker crumbs (1sleeve of graham crackers) 3 tablespoons melted butter Sprinkle of white sugar
For the CHEESECAKE: 2 blocks (16oz) of cream cheese ½ cup sugar 2 eggs ½ tsp almond extract 1 can of cherry pie filling
For the GANACHE 1 cup heavy cream 10oz dark chocolate melting wafers
Instructions
Preheat oven to 350 degrees. For the crust 1. Combine the graham cracker crumbs, melted butter and a sprinkle of white sugar. Take the mixture and evenly divide among the 12 mini cheesecake cavities. Press the crust firmly into each cavity.
For the cheescake 1. In a bowl of a stand mixer combine cream cheese, sugar, eggs and almond extract until smooth and fluffy. 2. Pour cheesecake mixture into individual cheesecake cavities. 3. Bake at 350 degrees for 16-18minutes or until the cheesecakes begin to brown. 4. When finished baking, let the cheesecakes cool on the counter.
For the ganache 1. Bring 1 cup of heavy cream to a simmer. Once you start to see it bubble up a bit, take it off the burner and pour it over the dark chocolate melting wafers. 2. Cover the bowl to trap in the heat and let it sit for 5 minutes. 3. Remove the lid and slowly begin whisking the chocolate until you see the velvety ganache form. Be patient with it. 4. Once the ganache forms, let it sit uncovered at room temperature for 15-20 minutes. It will thicken up a bit and that is what you want to happen. It should be able to coat a spoon before you drizzle over your cheesecakes. Drizzle your ganache over the mini cheesecakes and top with 1 spoonful of the cherry pie filling.
Recipe Notes
Tip: After adding the ganache and cherries on all mini cheesecakes, let them set/harden in the fridge for a few minutes before serving them.
Your friends and family will love these chocolate cherry cheesecakes!
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Gina Ferrell says
Oh YES! I need to make this as I would be in my glories. I absolutely love cheesecake!!!
L says
What a great chocolate and cherry dessert