Mini Cheesecake Recipe
with Cherry Topping


This is an easy little 3-inch dessert recipe with a delicious fruit topping... it's a keeper!
See more of my easy, unique and beautiful Dessert Recipes

Mini Cheesecake Recipe
recipe and photograph created by Peggy Bucholz

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Prep Time: 55 min    Total Time:55 min    Servings: 8


1/2 cup flour
2 tablespoons brown sugar, packed
1/4 cups pecans or walnuts, coarsely chopped
1/4 cups butter, melted

8 ounces cream cheese, softened, room temperature
1/2 cup granulated sugar
1 cup heavy whipping cream

1 pound bag frozen cherries, thawed
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 cup water

8 (1/2 cup) ramekins (custard cups)
8 (2" x 7") parchment paper strips
8 (3" x 7") parchment paper strips


Prepare Ramekins.
Line them with strips crisscrossing them so that they cover the inside completely. (The ends will hang over the sides to be used as handles to lift out the dessert.)

Make The Crust:
Preheat oven to 350 degrees F.

In a small bowl mix together flour, brown sugar, pecans and butter, spread on a sheet pan separating the lumps slightly and bake for 20 to 25 minutes or until golden. Remove from oven; cool.

Divide mixture evenly among the cups, pressing in firmly covering bottoms completely. Set aside to make the filling.

In a large mixing bowl beat the cream cheese and white sugar on high for 10 minutes or until light and fluffy. With the motor still running add small amounts of whipping cream very slowly (not too fast or it will be runny). Divide mixture evenly spooning into the cups. Cover and freeze until firm. Keep frozen until ready to serve.

Remove each from the cups by running a sharp knife around the inside edge to loosen. Then taking hold of the two strips of parchment paper, carefully lift each one out. Remove the paper and place on individual serving plates. Set aside to make the topping.

Combine cherries, sugar, cornstarch and water in a saucepan, cook over low to medium heat stirring often until mixture is thickened and bubbly. Set aside to cool. Spoon onto the dessert just before serving and enjoy!

Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001