Tiny Cherry Cheesecakes

By Gilmore

Ingredients

• FILLING:
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/4 cup baking cocoa
• 1/2 cup cold butter
• 2 tablespoons cold water
• 2 packages (3 ounces each) cream cheese, softened
• 1/4 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 egg, lightly beaten
• 1 can (21 ounces) cherry or strawberry pie filling

Preparation

Step 1

•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 miniature muffin cups; press dough onto the bottom and up the sides of each cup.

•In a large bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful 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 the refrigerator.