Recipe: Nanking Cherry Cheesecake Bites (2024)

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Prep Time

30 min

Cook Time

15 min

Total Time

1 hr

For the sauce

1. 1 1/2 cups Nanking cherries
2. 1 tsp corn starch
3. 3 tsp reserved cherry water (see instructions)
4. 1 tsp sugar

For the base

1. 3/4 cup graham wafer crumbs
2. 1/4 cup ground almonds
3. 3 tbsp softened butter (not melted)
4. 5 drops pure almond extract

For the cheesecake

1. 2 X 250 gram pkgs light cream cheese at room temp
2. 3/4 cup sugar
3. 2 eggs
4. 1 tsp coconut extract

Directions for the Sauce

1. Put washed Nanking cherries in a small pot and cover with water.
2. Boil on med-high for 10-15 minutes or until skin breaks and cherries begin to look soft.
3. Remove cherries and set the water aside (do not discard)
4. Mash the cherries in a strainer into a clean and empty small pot. This liquid will be the base of your sauce, get as much as you can.
5. Mix (1 tsp) corn starch, (3 tsp) reserved cherry water, and (1 tsp) sugar together in a small bowl until dissolved and add to the Nanking cherry sauce mixture.
6. Bring to a boil and cook until it thickens, set aside (stir occasionally while the sauce cools).

Directions for the graham wafer base

1. Preheat oven to 350 degrees F and line your mini muffin tins with miniature cupcake liners.
2. Put graham wafer crumbs, ground almonds, and softened butter in a bowl and combine (squish together with your hands). Add drops of almond extract and mix in well.
3. Add graham wafer crumb mixture to the mini cupcake liners, tapping them lightly into the tins.
4. Set aside.

Directions for the Cheesecake

1. Beat cream cheese, eggs, sugar and coconut extract together until all lumps are gone and it is light and fluffy. For best results, use a mixer on med-high speeds.
2. Add on top of the graham wafer crumb mixture filling almost to the top.
3. Bake in the oven at 350 degrees F for 15 minutes.
4. Remove from oven and let cool in the tins for 10-15 minutes, then remove and set on a cooling rack.
5. Once cheesecake and Nanking cherry sauce have cooled, top the cheesecake with the sauce and serve or refrigerate.

Notes

1. You can do the sauce before you start everything else, or you can save time and do it while your cheesecake is cooking. I had to do mine up before hand as I was cooking with my two girls so I couldn't move so quickly ad they wanted to help. The times in this recipe are based on you baking alone and multitasking.
2. When the cheesecake bakes, it will look like it is rising and cracking. This is normal and it settles back down as it cools.

Sheri Landry

Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.

www.thisbirdsday.com