Description
Rich and indulgent individual cheesecakes with a chocolate cookie crust, creamy vanilla cheesecake filling swirled with cherry sauce, finished with chocolate ganache, fresh cherries, and dark chocolate garnish.
Ingredients
Units
Scale
- For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- For the Topping:
- 1/2 cup cherry pie filling or cherry compote
- 1/4 cup chocolate ganache (melted chocolate + cream)
- Fresh cherries, for garnish
- Dark chocolate squares or shavings
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with parchment sleeves or use mini cheesecake molds.
- Mix chocolate cookie crumbs and melted butter until combined. Press firmly into the base of each mold to form the crust. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating just until incorporated. Stir in sour cream and vanilla.
- Pour batter over crusts, filling almost to the top.
- Swirl in cherry pie filling with a toothpick or skewer for a marbled effect.
- Bake for 18–20 minutes, or until centers are set but still slightly jiggly. Let cool completely, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with chocolate ganache and top with fresh cherries and a piece of dark chocolate.
Notes
- Do not overbake — the cheesecakes will firm up as they cool.
- For a richer crust, use chocolate wafer cookies instead of sandwich cookies.
- These can be made 1–2 days in advance and stored in the fridge until ready to serve.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
