Mini Cherry Goat Cheesecakes


For the Cherries

  • 1 pound fresh cherries
  • zest and juice of 1 lemon
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon corn starch
  • For the Cheesecakes
  • 1 cup graham cracker crumbs
  • 4 tablespoons butter melted
  • 8 ounces goat cheese softened
  • 8 ounces cream cheese softened
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 2 eggs at room temperature
  • 2 teaspoons vanilla bean paste
  • mint leaves for garnish if desired


For the Cherries

  1. Combine cherries, lemon zest and juice, sugar, and water in a large pot and bring to a boil
  2. Reduce heat to a simmer, add corn starch, and continue cooking until cherries are soft and liquid thickens
  3. Remove from heat and chill in the refrigerator

For the Cheesecakes

  1. Preheat oven to 350
  2. Combine melted butter and graham cracker crumbs
  3. Add 12 cupcake liners to a standard size muffin pan
  4. Press about 2 tablespoons into the bottom of each liner
  5. Add goat cheese and cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on low until smooth
  6. Add the 2/3 cup of sugar and the salt and beat on low until combined
  7. Add eggs one at a time, making sure to incorporate the first completely before adding the second one
  8. Add vanilla and beat on high until smooth, about 2 minutes
  9. Pour evenly into the cupcake liners
  10. Bake at 350 for 15 minutes or until set
  11. Cool to room temperature then refrigerate until cold
  12. To serve, peel off liners, top with cherries, and garnish with mint leaves if desired