Mini Cherry Chocolate Cheesecakes
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Cook time: 
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Summer sweet cherries and chocolate pair to make one likable little cheesecake! These are a great make ahead and great anytime for a little dessert! The cherry flavor is subtle and a little fresh cherry garnish is just the touch!
What to get:
  • ¾ cup fresh cherries, pureed
  • 2 8-oz packages Neufch√Ętel cheese, softened to room temp (or light cream cheese)
  • ½ cup white sugar
  • 2 eggs
  • ½ tsp vanilla extract
For the Crust:
  • 1.5 cups chocolate graham crackers, well crushed into crumbs
  • ⅓ cup melted butter
  • ½ cup sugar
What to do:
Make Crust:
  1. In large plastic Ziplock bag, crush chocolate graham crackers finely with a rolling pin, removing any chunks.
  2. In mixing bowl combine chocolate cracker crumbs & sugar well.
  3. To mix add the melted butter and combine thoroughly.
  4. In mini muffin pan, press crust mix evenly to bottom, in each tin.
  5. Bake crusts in 375 degree oven for 8-10 minutes, remove and cool thoroughly.
Make Cheesecake mix:
  1. Clean fresh cherries, remove stems and pits.
  2. Place cherries into a food processor, blender to puree ,or use a handheld immersion blender (that is what I chose to use).
  3. Puree cherries until smooth with no chunks.
  4. In bowl of an electric mixer, combine cream cheese, vanilla and sugar & blend well.
  5. To mix add eggs and blend till smooth.
  6. Add pureed cherries and incorporate well.
  7. Chill cheesecake mix in freezer for about 5-8 minutes.
  8. Once par baked crusts are cooled, fill each tin with cream cheese mix to the brim.
  9. Bake cheesecakes on 350 for 20 minutes (middles should be set, and they will puff a little bit).
  10. Cool cheesecakes in pan on rack for about 30 minutes.
  11. Chill in freezer for 30 , or fridge for couple of hours
  12. Serve with a slice of fresh cherry on top!
  13. Store remaining in fridge.
This is very easy and you can make a traditional graham crust, but I think the chocolate goes great with our fresh summer cherries! If you want more filling in each one, you can put less crumbs in the muffin tins. These store well in the freezer for a quick dessert anytime!
Serving size: 24 mini cherry cheeycakes!
Recipe by the dinnervine at