Sour Cherry Mini Cheesecakes







A recipe allowed in a diet.

You must try the combination of sweet and acidic in the form of this sour cherry cheesecake. We portioned it into mini cheesecakes with a cookie cutter. Now trust our serving suggestion and serve these guys garnished with crumbled pistachios. You just won’t regret it!

Nutritional Chart

Calories: 768 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 47 g
  • 79 g

Ingredients Needed for Sour Cherry Mini Cheesecakes

12 ounces of amaretti cookies
3.5 ounces of oatmeal cookies
2 tablespoons of almond flour
½ cup melted butter
2 cups of frozen sour cherries, pitted
2 tablespoons of butter
1 pound cream cheese
3 egg yolks
1 ½ cups of powdered sugar
⅔ cup milk

How to Make Sour Cherry Mini Cheesecakes

  1. Add the cookies and almond flour to a blender and crush them. Gradually add the melted butter in the process.
  2. Transfer the mixture to an 8-inch springform pan, evenly spread it, then press it gently with a rubber spatula. Refrigerate for 30 minutes.
  3. Add the sour cherries to a pot over low heat. Cook and stir until they become tender and start to bubble.
  4. Mash them right in the pot using a vertical blender.
  5. Add the butter. Cook and stir until melted. Add the crushed cookies and stir them in.
  6. Let it cool, then spread it into the springform pan. Refrigerate for 30 minutes.
  7. Add the cream cheese, yolks, and powdered sugar to a bowl. Mix until smooth using a hand mixer. Set aside.
  8. Soak 2-3 gelatin sheets for 5-10 minutes in a smaller bowl of cold water.
  9. Add the milk to a pot over low heat and simmer for 5 minutes. Transfer the gelatin to the milk bowl and mix until dissolved.
  10. Transfer to the cream cheese mixture bowl. Mix until even.
  11. Pour into the springform pan and refrigerate for 3 hours. Cut them into mini cheesecakes using a round cookie cutter and serve them garnished with crumbled pistachios.

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