The mini cherry cheesecakes are fresh, creamy, and irresistible treats, perfect to serve in summer or whenever you crave a quick yet impressive dessert. They are prepared without baking, already portioned, and can be kept in the fridge ready to offer at the end of a meal.
I discovered this wonderful recipe online, signed by Tuorlo Rosso, and I immediately fell in love with it. The crunchy cocoa base pairs with a soft and fragrant mascarpone cream, with a heart of syrupy cherries that melts in your mouth.
To make them even more scenic, you can decorate them with a dollop of fresh whipped cream and a cherry on top: they will make a great impression on any occasion!
If you don’t know how to achieve perfect and stable whipped cream, read my complete guide:
👉 How to whip cream without mistakes
I find it perfect to prepare in advance, especially on hotter days or to finish a dinner with friends.
If you love no-bake desserts, also take a look at my lemon cheesecake with mascarpone or try the Greek yogurt mini cheesecakes: fresh, light, and very easy to make!
See you soon, Susy!
Happy summer and see you at the next recipe!
- Difficulty: Easy
- Cost: Affordable
- Rest time: 3 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 Pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 568.42 (Kcal)
- Carbohydrates 42.49 (g) of which sugars 24.32 (g)
- Proteins 3.43 (g)
- Fat 43.77 (g) of which saturated 22.84 (g)of which unsaturated 7.46 (g)
- Fibers 0.97 (g)
- Sodium 174.26 (mg)
Indicative values for a portion of 108 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the mini cherry cheesecakes
- 8.8 oz cocoa cookies
- 3.5 oz butter
- 1/2 cup fresh whipping cream
- 1.76 oz powdered sugar
- 6.35 oz mascarpone
- as needed syruped cherries
- as needed powdered sugar
You will need:
- Mixer
- Bowls
- Cupcake liners
- Piping bag optional
- Spoons
- Spatula
How to prepare the mini cherry cheesecakes
1. Finely grind the cocoa cookies with a mixer until you get a sandy consistency.
2. Melt the butter, let it cool slightly, and pour it over the ground cookies. Mix well with a pastry spatula until you get a moist and uniform mixture.
3. Place the bowl with the mixture in the refrigerator for about 10 minutes: this way it slightly firms up and is easier to work with.
4. Meanwhile, whip the cold cream together with the powdered sugar until you get a soft and creamy consistency.
5. Add the mascarpone little by little and continue to whip until you get a smooth and velvety cream.
6. Take the mixture out of the fridge and distribute it into the single-serving cupcake liners, pressing with your fingers to form the bases.
7. Set aside a few spoonfuls of the mixture for the final topping.
8. Pour a first layer of cream into the cupcake liners.
9. Insert two syruped cherries in the center.
10. Cover with more cream almost to the edge, leveling the surface well.11. Finish with the reserved cookie crumbs, pressing lightly to compact.
12. Let it set in the refrigerator for at least 3 hours, even better overnight.
13. When serving, invert the mini cheesecakes onto the dessert plate, gently remove the liner, and bring them to the table… ready to enjoy!
How to store the mini cheesecakes
You can store them in the refrigerator for 3 days, well sealed in an airtight container. No need to freeze them: the fresh and creamy texture stays perfect in the fridge.
Useful tips for a perfect result
Use well-chilled fresh cream: keep it in the fridge until the last minute and whip it with cold beaters to achieve a soft yet stable consistency.
Don’t overwork the cream: after combining the mascarpone with the cream, gently mix with the spatula, otherwise, you risk deflating it.
Choose rigid cupcake liners or silicone molds: they will be easier to unmold without ruining the shape of the cheesecakes.
Let them rest well in the fridge: 3 hours is the minimum, but if you can leave them overnight: the texture will be perfect and the flavors more harmonious.
Choose quality cherries: if you use those from Fabbri, the taste will be intense and the syrup will give the cream an irresistible aroma.
For a perfect presentation: you can dust with powdered sugar before serving or decorate with a dollop of whipped cream and a whole cherry.
Questions and Answers
Can I use Philadelphia instead of mascarpone?
Yes, if you prefer, you can make the mini cherry cheesecakes using Philadelphia instead of mascarpone. You will get a firmer and slightly tangy cream, perfect for those who love fresh and light flavors.
Can they be made without cream?
Sure! For a mini cheesecake without cream, you can replace the cream with some well-drained Greek yogurt or soft ricotta. The texture will be different, but the result will still be fresh and delicious.
Can I serve them in glasses instead of molds?
Absolutely yes! If you don’t have single-serving molds you can use glasses or jars: you’ll get mini cheesecakes in a glass that are elegant and practical to serve.
Is there a savory version of these mini cheesecakes?
Yes! Savory mini cheesecakes are a perfect idea for appetizers or buffets. Just replace the sugar with a pinch of salt, use spreadable cheeses as a base and add vegetables, salmon, or whatever you prefer.
