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Cherry Almond Mini Cheesecakes

Simply delicious!

Quick Facts

Prep Time: 20 minutes
Bake Time: 00:15
Yield: 12 mini cheesecakes


  • 3 whole graham crackers, (rectangles made of 2 squares)
  • 1/4 cup plus 2 tablespoons Fisher® Sliced Almonds, divided
  • 1-1/2 tablespoons unsalted butter, melted
  • 4 tablespoons sugar, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon Argo® Corn Starch
  • 1 egg
  • 1/3 cup Karo® Light Corn Syrup
  • 1/2 teaspoon almond extract, divided
  • 1 can (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.
  6. Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc.