Miniature Cherry Cheesecakes
By
Kathy Lausted
Simply irresistible and delicious! These elegant mini cherry cheesecakes are just the right size to delight your guests. This is a keeper!
Preparation time
45 minutes
Cooking time
18 minutes
Total time
1 hour, 3 minutes
Yield
24 Servings
Ingredients
1 cup flour 1⁄4 cup sugar 1⁄3 cup cocoa powder 1⁄2 cup butter (cold) 2 tablespoons water (cold) 2 packages cream cheese (softened) 1⁄4 cup sugar 2 tablespoons milk 1 teaspoon vanilla extract 1 egg 21 ounces cherry pie fillingInstructions
Crust:
Combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto bottom and up sides of each cup.
Filling:
Beat cream cheese and sugar until smooth. Mix in milk and vanilla; add egg and beat on low just until combined. Spoon about 1 tablespoon into each cup. Bake at 325 degrees for 15–18 minutes or until set. Cool for 30 minutes. Carefully remove from pans; cool completely. Top with pie filling. Store in refrigerator. Makes 2 dozen.
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