Cherry Mini Cheesecakes
- Level: Intermediate
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 344 calorie
- Total Fat
- 29 grams
- Saturated Fat
- 19 grams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 1 grams
- Total: 2 hr 55 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 35 min
Ingredients
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
Directions
- Preheat oven to 325 degrees F. Lightly butter 6 (6-ounce) ramekins
- 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.
- 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.
- 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.
- 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.