Mini Cherry Almond Cheesecakes are a simple, delicious treat perfect for summer gatherings or an anytime dessert. They’re easy to make, adorable in individual portions, and a joy to share.
This recipe is sponsored by Nielsen-Massey, but all thoughts are my own. Thank you for supporting the brands that make My Baking Addiction possible.
Summer has a way of flying by. Between the relaxed mornings, extra baking sessions, and inevitable wardrobe negotiations with a preschooler, it feels like the days blur together. Baking with my daughter Elle has become one of our favorite ways to pass the time—no pressure, just the two of us making banana bread, pancakes, cupcakes, and these tiny cheesecakes.
Elle has strong opinions about dresses and accessories, and she also has very clear feelings about food. When I pulled these mini cheesecakes from the oven, she insisted that “cheese does not belong in cake.” Much to my cheesecake-obsessed dismay, she didn’t like them. I, on the other hand, happily ate the rest.
What makes these mini cheesecakes so special is the pairing of almond and cherry. A small amount of high-quality almond extract brings out the best in the cherry topping, creating a bright, well-rounded flavor. For speed and convenience, I often use store-bought cherry pie filling, though a homemade filling works beautifully as well.
These cheesecakes are kid-friendly to assemble, and if you’re baking with little helpers, I recommend embracing the mess and the fun. Let kids measure, mix, and scoop—scraping out a few crumbs or finding an eggshell is a small price to pay for the memories you’ll make together.
When I tested this recipe using Nielsen-Massey Organic Pure Almond Extract, the almond flavor was clear and natural, lifting the cherry topping and harmonizing with the creamy filling. Almond and cherry are classic partners—they enhance each other and make each bite more aromatic and complex.
Nielsen-Massey’s Organic Pure Almond Extract is made from water, alcohol, and bitter almond oil, and their process preserves the delicate, sweet notes of the almond. If you need almond flavor but are avoiding allergens, note that their extract is processed to be allergen-free and is certified USDA Organic, Kosher, gluten-free, and non-GMO.
What is almond extract?
Pure almond extract is a concentrated flavor made from water, alcohol, and bitter almond oil. High-quality extracts, like the organic pure almond extract used here, capture the true almond aroma and enhance baked goods without overwhelming them. The result is a delicate, rounded almond note that pairs perfectly with cherry and cream cheese.
These mini cheesecakes are quick to prepare and bake, and they refrigerate well, making them an excellent choice for entertaining. Whether you top them with jarred cherry pie filling or a homemade compote, the combination of buttery graham-almond crust, creamy almond-scented filling, and bright cherry topping is irresistible.
Mini Cherry Almond Cheesecakes
Equipment
- Standard cupcake/muffin tin
Ingredients
For the Crust:
- 3 whole graham crackers (rectangles made of 2 squares)
- 1/4 cup sliced almonds
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon Nielsen-Massey Organic Pure Almond Extract
For the Topping:
- 1 cup cherry pie filling (8 ounces)
Instructions
- Preheat oven to 350°F. Line a standard cupcake pan with paper liners.
- Place graham crackers and sliced almonds in the bowl of a food processor and pulse until fine crumbs form. Add 2 tablespoons sugar and melted butter; pulse until combined.
- Place a heaping tablespoon of the crumb mixture into the bottom of each liner and press gently to form a crust.
- Bake crusts for 5 minutes, then transfer the pan to a wire rack to cool while you prepare the filling.
- Beat cream cheese and 1/2 cup sugar in a large bowl with an electric mixer until smooth. Add eggs one at a time, mixing until incorporated.
- Scrape the bowl and add the almond extract; beat until just combined. Use a large cookie scoop to distribute the filling evenly into the baking cups.
- Bake 15–17 minutes, or until just set. Place pan on a cooling rack to cool completely.
- Chill in the refrigerator for at least 2 hours.
- Top each cheesecake with cherry pie filling just before serving.
Nutrition
Serving: 1 mini cheesecake — Calories: 234 kcal; Carbohydrates: 18 g; Protein: 4 g; Fat: 17 g; Saturated Fat: 9 g; Sugar: 12 g. Nutrition information is an approximation.
These mini cheesecakes are ideal for a summer brunch, potluck, or a relaxed evening at home. The almond extract makes a small but meaningful difference—if you love cherry and almond together, this recipe will quickly become a favorite.