Tiny Cherry Cheesecakes
Heidi Young
ingredients
- 1 cup flour
- 1/3 cup sugar
- 1/4 cup baking cocoa
- 1/2 cup cold butter
- 2 tblsp. cold water
- Filling:
- 2 packages (3 oz. each) cream cheese, softened
- 1/4 cup sugar
- 2 tblsp. milk
- 1 tsp. vanilla extract
- 1 egg, lightly beaten
- 1 can (21 oz.) cherry or strawberry pie filling
directions
- 1
Combine flour, sugar and cocoa. Cut in butter until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased mini muffin cups. Press dough onto the bottom and up the sides of each cup.
- 2
Beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg and beat on low speed just until combined. Spoon about 1 tablespoonful into each cup.
- 3
3. Bake at 325° for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in refridgerator.
notes
Perfect for holiday parties!
Source: Heidi Young
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