TINY CHERRY CHEESECAKE

TINY CHERRY CHEESECAKE

Photo by Angela G.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup flour

  • cup sugar

  • ¼

    cup cocoa

  • ½

    cup cold butter or margarine

  • 2

    Tbsp cold water

  • FILLING:

  • 2

    pkg (3 oz each) cream cheese, softened

  • ¼

    cup sugar

  • 2

    Tbsp vanilla

  • 1

    egg

  • 1

    can (21 oz) cherry or strawberry pie filling

Directions

In a small bowl, 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 mini muffin cups; press dough onto the bottom and up the sides of each cup. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 Tbsp into each cup. 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 refrigerator.


Nutrition

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