Mini roasted cherry cheesecakes with chocolate glaze

Decadent dessert served in bite-size portions

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The only thing that makes any dessert even more appealing is when it's served in adorable mini portions -- are we right? This decadent mini cheesecake is no exception. Served in adorable personal-size crusts, these rich, indulgent cheesecakes are made with fresh cherries and a rich melted chocolate glaze. We will completely understand if you can't have just one. (We are on number 2 ourselves.)

Mini roasted cherry cheesecakes with chocolate glaze

Yields 10 cheesecakes

Roasting the cherries brings out a deep, rich flavor you don't get from these popular summer fruits otherwise. Plus, the bourbon gives each cherry a delectable smokiness. Paired with a melt-in-your-mouth chocolate glaze, each bite is packed with incredible flavor. You'll never go back to regular out-of-the-can cherry cheesecake again. We promise you.


For the cheesecake: 

  • 2 (8 ounce) packages light cream cheese
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 2 eggs
  • 1 teaspoon vanilla
  • 6 mini pie crusts

For the cherry topping: 

  • About 2 cups of cherries
  • 1 tablespoon sugar
  • 1 teaspoon melted butter
  • 1/4 cup bourbon

For the chocolate glaze:

  • 1 cup dark chocolate chips
  • 2 tablespoons butter


  1. Preheat the oven to 350 degrees F. Place mini pie crusts on two baking sheets.
  2. Prepare the cheesecake filling by beating the cream cheese, sugar and vanilla together with a hand-held mixer until creamy. Add in the eggs, one at a time, until fully combined. Stir in the lemon juice with a spoon.
  3. Carefully spoon the filling into the 10 prepared mini pie crusts. Bake for about 40 - 45 minutes, or until golden brown and puffed up. Remove from the oven and place it in the fridge to cool for at least 2 hours.
  4. Prepare the cherry topping by greasing a roasting pan with butter. Place the cherries on the butter, sprinkle it with the sugar and bake for about 10 minutes, checking in at 5 minutes to mix around (so the sugar doesn't burn).
  5. Remove it from the oven, cover it with bourbon and roast for an additional 3 - 6 minutes, or until the juices are bubbling out of the cherries. Once the cheesecakes have cooled, top each one with a spoonful of bubbly cherries.
  6. Melt the chocolate by heating the chocolate chips and butter in a microwave-safe dish for about 1-1/2 minutes, stopping at 30 seconds to stir.
  7. Carefully drizzle the melted chocolate over the cherry cheesecakes. Sprinkle them with salt (optional) and enjoy!

More mini dessert recipes

Mini coconut cream tarts
Mini strawberry lemonade cupcakes
Delectable mini lemon tarts

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. In addition to writing for the Food section of SheKnows, she is a full-time recipe creator (and taste tester), a writer for and a contributing writer for the Home and Gardening section of SheKnows. You can also follow her musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist.