Cherry Mini Cheesecakes

1. 1

   Preheat oven to 325 degrees F. Lightly butter 6 (6-ounce) ramekins

2. 2

   Melt the butter in a medium skillet over medium heat.

3. 3

   Add the cherries and 1 tablespoon of the Kirsch, and cook until the fruit softens and glazes, about 7 minutes.

4. 4

   Divide the cherries with their juices evenly among the prepared ramekins.

5. 5

   Pulse the cream cheese, sugar substitute, eggs, and remaining 2 tablespoons of Kirsch in a food processor until smooth.

6. 6

   Pour the filling into the ramekins.

7. 7

   Bake the cheesecakes until the edges puff slightly and the centers almost set, about 25 minutes.

8. 8

   Cool the cheesecakes on a rack in the ramekins.

9. 9

   Cover and refrigerate for at least 2 hours before serving.

10. 10

    When ready to serve, run a small knife around the outside of the cheesecakes.

11. 11

    Carefully invert each cheesecake onto a plate, then flip the cheesecakes over so the cherries are on the bottom.

12. 12

    Lightly dust with cocoa.

* Per serving · 4 servings · Values may vary.

No additional tips available.