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Black Cherry Mini Cheesecakes

These bright bites are the ultimate dessert snack! Creamy, cheesy, and topped off with rich, decadent black cherry confit, they’re the perfect post-dinner treat or picnic accompaniment. Crafted with a buttery homemade crust of Effie’s Oatcakes, these mini cakes are filled with a blend of cream cheese and creme fraiche to give them that classic cheesecake tang and velvety mouthfeel, before being finished with a dollop of black cherry jam, adding a sweet complexity and bright acidity to these deluxe little pastries.

preparation & ingredients

1 cup Effie’s Homemade Oatcakes, 6 oz., crumbled and crushed

3 Tbsp. Granulated sugar

3 ½ Tbsp. Isigny St. Mere Unsalted Butter, 250g, melted

2 ea. Champlain Valley Organic Cream Cheese, 8 oz.

⅓ cup Vermont Creamery Creme Fraiche, 8 oz.

½ cup Granulated sugar

1 tsp. Vanilla extract

2 large Eggs

1 cup Black Cherry Confit, 250g

Preheat the oven to 325 F. Line a muffin pan with cupcake liners and set aside.
In a large mixing bowl, stir together the crushed oatcakes and sugar. Add the melted butter and mix to incorporate.
Evenly distribute the mixture between all cupcake liners and firmly press down into one even layer.
Bake at 325 F for 5 minutes. Remove and set aside, keeping the oven at 325 F.
In the bowl, mix the cream cheese and creme fraiche together until smooth and creamy, scraping down the bowl as needed.
Mix in the eggs, one by one, on low speed until fully combined.
Evenly distribute the batter between all cupcake liners in the pan, filling each one almost all the way to the top.
Bake at 325 F for 17-20 minutes or until the tops of the cheesecakes are set.
Remove from the oven and allow to cool in the pan for an hour. Carefully remove the cheesecakes from the pan and chill in an airtight container in the fridge for 2-4 hours or overnight.
Top with black cherry confit and serve chilled.

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