Cherry Mini Cheesecakes

  • Yield : 6 servings
  • Prep Time : 20m
  • Cook Time : 35m
  • Ready In : 55m
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Nutritional Info

This information is per serving.

  • Calories

    344 calorie
  • Fat

    29 grams
  • Saturated Fat

    19 grams
  • Carbohydrate

    13 grams
  • Fiber

    1 grams


  • 1 tablespoon unsalted butter, plus more for ramekins
  • 1/2 pound Bing cherries (about 30 cherries), pitted
  • 3 tablespoons Kirsch (cherry brandy)
  • 1 pound cream cheese, softened
  • 1/2 cup sugar substitute (recommended: Splenda)
  • 2 large eggs, room temperature
  • Cocoa, for dusting


Step 1

Preheat oven to 325 degrees F. Lightly butter 6 (6-ounce) ramekins

Step 2

Melt the butter in a medium skillet over medium heat. Add the cherries and 1 tablespoon of the Kirsch, and cook until the fruit softens and glazes, about 7 minutes. Divide the cherries with their juices evenly among the prepared ramekins.

Step 3

Pulse the cream cheese, sugar substitute, eggs, and remaining 2 tablespoons of Kirsch in a food processor until smooth. Pour the filling into the ramekins.

Step 4

Bake the cheesecakes until the edges puff slightly and the centers almost set, about 25 minutes. Cool the cheesecakes on a rack in the ramekins. Cover and refrigerate for at least 2 hours before serving.

Step 5

When ready to serve, run a small knife around the outside of the cheesecakes. Carefully invert each cheesecake onto a plate, then flip the cheesecakes over so the cherries are on the bottom. Lightly dust with cocoa.

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