Mini Cherry Swirl Cheesecakes

Happy Friday! I’m super excited to share this new recipe with you: mini cherry swirl cheesecakes! It’s been a long time since I shared a cheesecake recipe, and it’s one of my very favorite desserts! Easy, creamy, and in this case, fruity! All made better because they’re mini. Points for cuteness and being the perfect size for just one more, right?

I didn’t grow up eating cheesecake, it was just one of those desserts that we kind of forgot about! I tried it for the first time when we went to the Cheesecake Factory and as a kid who had never had it before, I thought cheese in cake form sounded disgusting haha! Boy was I in for a happy surprise! It was soooo good, and I was an instant convert.

These mini cherry swirl cheesecakes are perfect because they’re super creamy, key in any cheesecake, and there’s a bit of cherry fruitiness in every bite thanks to the cherry preserves swirled into the filling. And that tiny hint of almond from the almond extract? Yes, this is heaven!

These mini cheesecakes are made intentionally easy – no new equipment or special knowledge needed. But just in case you’re interested, I’m including some extra tips below if you’d like to score extra amazing cheesecake points!

Easy Tips For Mini Cherry Swirl Cheesecakes:

• One of the best ways to avoid having your cheesecakes fall in the middle is not letting heat release quickly. How do we do that? By not opening the oven door at all while they bake (I know, it’s tempting!). And then when they’re done, opening the door just a crack for about 30 minutes. This lets the heat escape slowly.
• While on the topic of falling cheesecakes, it’s honestly ok if yours fall a little bit. More room for filling, right? By making these cheesecakes in paper liners, the cheesecakes will fall just a bit. That’s because the filling rises and clings to the paper, and then when they come down a bit after baking the sides are still clinging to the paper. Does that make any sense? All you need to know is: if your cheesecakes fall a bit it’s totally fine.
• My final tip? Use room temperature ingredients. Cheesecake is kind of allll about temperatures. Room temperature ingredients will mix together better, and will ensure you get that silky, creamy texture we’ve all come to love in cheesecake.

Mini Cherry Swirl Cheesecakes

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• Author: Kirsten Bell
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes
• Total Time: 50 minutes
• Yield: 12 Mini Cheeseackes 1x
• Category: Dessert
• Method: Baking

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Description

Easy, creamy and fruity mini cherry cheesecakes! The perfect dessert for a party or after-dinner treat.

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Ingredients

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Graham Cracker Crust :

1 1/4 cups graham cracker crumbs (about 10 full sheets)

5 tablespoons melted salted butter

1/2 teaspoon cinnamon

Cherry Cheesecake Filling:

8 oz cream cheese, softened to room temperature

4 oz mascarpone cheese, softened to room temperature

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract (this one is my favorite)

1/2 teaspoon lemon juice

1 egg, room temperature

1/4 cup cherry preserves

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Instructions

Preheat the oven to 350 degrees F, and line a cupcake tin with paper liners.

In your food processor, mix together all the graham cracker crust ingredients until they’re well combined and resemble sand. Divide the mixture between the 12 cupcake liners, and press it in evenly with your fingers. Bake for 5 minutes, and then remove. Reduce the oven temperature to 320 F.

In a large mixing bowl, combine the cream cheese, mascarpone cheese and sugar. Using a hand mixer, mix until well combined. Add the extracts and lemon juice, mixing again until combined. Add the egg, and mix on the lowest speed until just incorporated. Gently swirl in the cherry preserves with a spatula.

Spoon the filling over the crusts, until they’re about 3/4 full. You may have a little extra filling. Bake in the 320 F oven for about 28-30 minutes, or until just set. Turn the oven off, crack the oven door just a bit, and allow them to cool slowly for 30 minutes. Then remove them to continue cooling fully at room temperature. They can then be served or stored in the fridge. Top with whipped cream and cherries!

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Want More Fruity Recipes? Check These Out:

• Classic Blueberry Scones
• Homemade Strawberry Shortcakes
• No-bake Lemon Raspberry Icebox Cake
• Boozy Pina Colada Cake