Mini Cherry Cheesecakes

11 ingredients
4 steps

Ingredients

  • 2 1/2 cups graham cracker crumbs
  • 8 tbsp (1 stick) butter, melted
  • 1/2 tsp ground ginger
  • 1 1/2 cups heavy cream
  • 6 oz white chocolate, chopped
  • 2 pkg (8 oz each) cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 2 None eggs, lightly beaten
  • 1 tsp vanilla extract
  • 7 oz cherries, pitted and coarsely chopped, plus 18 additional for garnish
  • None None Powdered sugar, to dust

Directions

  1. 1
    Preheat the oven to 300°F. Line 18 muffin cups with paper liners. Mix graham cracker crumbs, butter and ginger until well blended. Divide crumb mixture evenly among muffin cups. Press firmly with a metal measuring cup. Refrigerate until ready to fill.
  2. 2
    Bring 1/2 cup of the cream to simmer in a small saucepan on low heat. Remove from the heat. Add chocolate and stir until melted and smooth. Cool.
  3. 3
    Beat cream cheese, granulated sugar, eggs, vanilla and cooled chocolate mixture in a large bowl with an electric mixer on medium speed until well blended and smooth. Fold chopped cherries into cream cheese mixture. Divide mixture among the muffin cups; smooth the surface.
  4. 4
    Bake for 25 mins or until just set. Cool in muffin pans on a wire rack. Beat remaining 1 cup cream with an electric mixer on medium speed until soft peaks form. Top cheesecakes with whipped cream and additional cherries. Dusted with powdered sugar.

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