Description
A light, creamy, and flavorful cherry dessert that is perfect for the 4th of July or any time during the summer.
Ingredients
Scale
- Base layer:
- 7 ounces amaretti cookies, crushed
- 4 ounces butter, melted
- Middle layer:
- 1/4 cup sugar
- 1/4 cup water
- 8 ounces fresh cherries, pitted
- 1/2 of Knox gelatine packet, unflavored
- 2 1/2 blocks (or 20 ounces) cream cheese
- Top layer:
- 16 ounces whipping cream
- 2 tablespoons sugar
- 2 teaspoons almond extract
Instructions
- In a 9″ x 13″ sheet tray, arrange mini cupcake molds. Preheat oven to 350F.
- In a food processor, crush cookies to the texture of fine crumbs. Add in the 4 ounces of melted butter to mixture and pulse to combine.
- Scoop out a tablespoon of the combined mixture into each cupcake mold. Press down firmly and place into oven to bake for 4-6 minutes. Allow to cool.
- In a small saucepan, add in the 1/4 cup water, 1/4 cup sugar, and the pitted cherries. Turn to medium low heat and cook for 10-12 minutes or until cherries are softened.
- While the cherry syrup is cooking, beat the cream cheese in a large mixing bowl. Total ounces of cooked cherry syrup should equal 6 ounces.
- Allow the cherry syrup to cool slightly before adding directly to the whipped cream cheese. Beat together thoroughly and add in the 1/2 packet of gelatine. Beat about 1 minute or until thoroughly blended.
- Scoop about 1 tablespoon of the cherry cream cheese mixture into each cup.
- In a separate mixing bowl, beat together the whipping cream, sugar, and almond extract until stiff. Pipe onto the top of each cupcake mold and allow to set in the refrigerator for 2-4 hours.
- Just before serving, top with red, white, and blue sprinkles if desired.
- Serve chilled and enjoy!
- Prep Time: 30 minutes
- Cook Time: 1 hour