Too hot to bake? These Mini Cherry Cheesecakes is calling your name! Perfect for a hot day and a delicious way to enjoy cherry season. It's no secret I love a no-bake cheesecake. The texture, the taste, that smooth creamy filling is just perfect and it complements the luscious cherry coulis perfectly.
A no-bake is super easy to make, it just requires a little more time to set. These individuals are perfect for a dinner party and are just so cute!
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Graham cracker crumbs
- Butter
- Cream cheese
- Whipping cream
- Sugar
- Vanilla extract
- Cherries
- Lemon juice
Equipment:
- Stand mixer or hand mixer
- Large bowl
- Medium bowl
- Whisk attachment
- Whisk
- 4" tart/quiche pans - I use these!
- Spatula
- Cherry pitter
- Medium pot
- Blender
- Sieve
Instructions:
Crust
Place graham cracker crumbs into a bowl. Add melted butter and mix to incorporate.
Press mixture into bottom of each tart pan and refrigerate for at least 30 minutes to firm up.
Filling:
In a large bowl, beat cream cheese and sugar for a few minutes until creamy. Add in vanilla extract and beat until fully blended.
In a separate bowl, whip heavy cream until stiff peaks form, this can also be done in a stand mixer. Just place your cream cheese mixture into another bowl and wash out the mixer bowl for the cream.
Fold whipped cream into cream cheese mixture. Refrigerate at least 5-6 hours before serving.
Cherry Coulis:
Place pitted and halved cherries into a small saucepan with water, sugar and lemon juice. Bring mixture to a boil over medium heat. Cook until cherries are soft (about 5 minutes).
Remove cherries from the heat, transfer to a blender and purée until smooth. Strain through a fine-meshed sieve. Refrigerate until cheesecakes are set.
Once set, place the cherry coulis on top, fresh cherries and whipped cream, if desired, and serve.
Tip:
If you don't have a cherry pitter, use a metal straw or metal pastry tip.
Freezer leftover cherry coulis for something delicious.
Like this recipe? Why not try these?
Mini Cherry Cheesecakes
Ingredients
Crust:
- 1 ¼ cup graham crackers crumbs
- ¼ cup butter melted
Filling:
- 250 g cream cheese softened
- ½ cup sugar
- ½ tsp pure vanilla extract
- 1 cup heavy whipping cream
Cherry Coulis:
- 1 lb pitted cherries
- ½ cup sugar
- ¼ cup water
- 2 tsp lemon juice
Instructions
Crust:
- Place graham cracker crumbs into a bowl. Add melted butter and mix to incorporate.
- Press mixture into bottom of each tart pan and refrigerate for at least 30 minutes to firm up.
Filling:
- In a large bowl, beat cream cheese and sugar for a few minutes until creamy. Add in vanilla extract and beat until fully blended.
- In a separate bowl, whip heavy cream until stiff peaks form, this can also be done in a stand mixer. Just place your cream cheese mixture into another bowl and wash out the mixer bowl for the cream.
- Fold whipped cream into cream cheese mixture. Refrigerate at least 5-6 hours before serving.
Cherry Coulis:
- Place pitted and halved cherries into a small saucepan with water, sugar and lemon juice. Bring mixture to a boil over medium heat. Cook until cherries are soft (about 5 minutes).
- Remove cherries from the heat, transfer to a blender and purée until smooth. Strain through a fine-meshed sieve. Refrigerate until cheesecakes are set.
- Once set, place the cherry coulis on top, fresh cherries and whipped cream, if desired, and serve.
Notes
Leave a Reply