Cherry Almond Mini Cheesecakes

Cherry Almond Mini Cheesecakes
  • Yield: 12 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 15 Mins.


  • 3 whole (rectangles made of 2 squares) graham crackers
  • 1/4 cup Fisher® Sliced Almonds, divided
  • 2 tablespoons Fisher® Sliced Almonds, divided
  • 1 1/2 tablespoon unsalted butter, melted
  • 2 tablespoons sugar, divided
  • 8 ounces cream cheese, softened
  • 1 tablespoon cornstarch
  • 1 egg
  • 1/3 cup Karo®® Light Corn Syrup
  • 1/2 teaspoon almond extract, divided
  • 21 ounces cherry pie filling


  1. Preheat oven to 350˚F. Line muffin tins with metal baking cups.
  2. Place graham cracker pieces and 1/4 cup almonds into the bowl of a food processor fit with metal blade. Pulse until they form a fine crumb. Add 2 tablespoons sugar and butter and pulse until all the ingredients are evenly distributed. Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust. Set aside.
  3. Beat cream cheese, remaining 2 tablespoons sugar and cornstarch in the large bowl of an electric mixer until well mixed. Add egg and blend well. Add corn syrup and 1/4 teaspoon almond extract. Beat until just blended.
  4. Pour filling into baking cups, dividing evenly. Bake for 15 minutes or until just set. Chill for 1 hour. Stir remaining 1/4 teaspoon almond extract into cherry pie filling. Remove cherries using a slotted spoon and divide evenly among cheesecakes. Top with remaining 2 tbsp slivered almonds.
  5. Note: For a crisper crust, bake at 350˚F for 10 minutes before filling with cream cheese mixture.

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