April 26, 2022 2 min read

The delights of fresh cherries in the late Spring makes this cheesecake all the better, but if you can't get fresh, frozen is fine for the filling, as well. THIS PKN enhances the flavor. For a non-dairy version, use plant-based butter and egg substitute. 


For the Crust

  • 2 cups of pecans, toasted and crushed
  • 3 tablespoons of unsalted butter, melted
  • 3 tablespoons of THIS PKN Original
  • 2 tablespoons of brown sugar
  • Pinch of salt

For the Filling

  • ½ cup butter, softened
  • 8 oz. of cream cheese, softened
  • ½ cup cane sugar
  • ¼ cup original pecan milk
  • 1 large egg
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup of cherry pie filling

Note: to make your own cherry pie filling, combine 4.5 cups of frozen or fresh cherries, 2/3 of a cup of sugar, 1/2 cup of water and and a quarter cup of cornstarch in a large saucepan. Cook over medium heat, stirring occasionally, until thickened and bubbly, about 10 minutes. Remove from heat and let cool. Can be made in advance, and stored for a couple days. 

Also note it is a pain in the butt to pit cherries by hand, so invest in a cherry pitter, or just buy the dang frozen pre-pitted cherries.


For the Crust 

  1. Preheat oven to 375 degrees and line muffin tin with liners
  2. Add the ingredients to a food processor and pulse until combined
  3. Add two tablespoons of the crust to each muffin liner
  4. Bake for 15 minutes
  5. Allow to cool for 10 minutes

For the Filling

  1. Lower the oven temperature to 350 degrees
  2. Combine the butter and cream cheese in a bowl
  3. Then add the sugar and THIS PKN original flavor pecan milk
  4. Whisk to combine, then add the egg, lemon juice, and vanilla extract
  5. Whisk, then pour the filling over the cooled crust (stop halfway)
  6. Top with one spoonful of the cherry pie filling
  7. Bake for 15 minutes
  8. Allow to reach room temperature
  9. Refrigerate overnight or freeze for one hour before serving

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