I first saw these mini cakes at my friend Rina
- Crumb Mixture
- cookies crumbs - 2 1/2 cups (I recommend using Ostreicher lemonflavored cookies. An 8-oz [225-g] bag of cookies makes 2½ cups of crumbs. If unavailable, use graham crackers.)
- frozen ginger - 1 cube or 1/2 tsp dried ginger
- butter - 1/2 cup melted
- Cheese Filling
- pareve cream cheese - 2 8-oz (225-g) containers (for a dairy version, use regular cream cheese)
- sugar - 3/4 cup
- eggs - 3
- vanilla extract - 1 Tbsp
- orange juice - 1 tbsp
- cherry pie filling - 1 can
Preheat oven to 350°F (180°C).
Combine all the ingredients for the crumb mixture and press into nonstick mini muffin tins. Bake for 10 minutes and then cool to room temperature.
Mix all the ingredients for cheese filling, except for the pie filling, and spoon into muffin tins. Bake for about 15 minutes or until set. Cool and remove from pan, cutting around the edges if necessary.
Meanwhile, spoon cherry pie filling into a strainer. Use a spoon to gently discard as much of the “jelly” as possible, being careful not to break the cherries. Spoon about 2–3 cherries onto the center of each mini cheesecake. Serve chilled.
This recipe originally appeared in Mishpacha Magazine.
Photography by Daniel Lailah
Food Styling by Amit Farber