Description
Delightful mini cheesecakes featuring rich chocolate crusts and a creamy filling, topped with cherry pie filling and chocolate ganache.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup cherry pie filling or cherry compote
- 1/4 cup chocolate ganache (melted chocolate + cream)
- Fresh cherries, for garnish
- Dark chocolate squares or shavings
Instructions
- Preheat the oven to 325°F (163°C). Line a muffin tin with parchment sleeves or use mini cheesecake molds.
- Combine chocolate cookie crumbs and melted butter in a bowl. Mix until fully combined.
- Press the crumb mixture firmly into the base of each mold to form the crust. Set it aside while you prepare the filling.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing just until fully incorporated. Stir in the sour cream and vanilla extract until well-blended.
- Pour the cheesecake batter over the prepared crusts, filling each almost to the top.
- Swirl in cherry pie filling with a toothpick or skewer for a marbled effect.
- Bake for 18–20 minutes, or until the centers are set but still slightly jiggly. Allow them to cool completely.
- Refrigerate for at least 4 hours or overnight to firm up.
- Before serving, drizzle with chocolate ganache and top with fresh cherries and pieces of dark chocolate.
Notes
Let the cheesecakes cool in the pan for about 30 minutes before transferring to the refrigerator. Leftovers can be stored in an airtight container for up to five days.
