Roasted Cherry Cheesecakes with Chocolate Drizzle

Preheat the oven to 350 F. Place mini pie crusts on two baking sheets.

Prepare the cheesecake filling by beating the cream cheese, sugar and vanilla together with a hand-held mixer until creamy. Add in the eggs, one at a time, until fully combined. Stir in the lemon juice with a spoon.

Carefully spoon the filling into the 10 prepared mini pie crusts. Bake for about 40-45 minutes, or until golden brown and puffed up. Remove from the oven and place them in the fridge to cool for at least 2 hours.

Prepare the cherry topping by greasing a roasting pan with butter. Place the cherries in the pan, sprinkle them with the sugar and bake for about 10 minutes, checking in at 5 minutes to mix them around (so the sugar doesn’t burn).

Remove the pan from the oven, pour in the bourbon and mix to combine. Then put it back into the oven and roast for an additional 3-6 minutes, or until the juices are bubbling out of the cherries.

Once the cheesecakes have cooled, top each one with a spoonful of bubbly cherries.

Melt the chocolate by heating the chocolate chips and butter in a microwave-safe dish for about 1-1/2 minutes, stopping at 30 second intervals to stir.

Carefully drizzle the melted chocolate over the cherry cheesecakes. Sprinkle them with salt (optional) and enjoy!