Chocolate Cheesecake Pie Bites*

By srumbel

These little Chocolate Cheesecake Pie Bites are a sweet little treat to end any meal with. Adding cherries with stems makes any dessert seem fancy.
from insidebrucrewlife.com

Ingredients

• 1 box refrigerated pie crusts
• 1 - 8 ounce package cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon almond extract
• 1 Tablespoon flour
• 1/2 cup dark chocolate chips
• 1 egg
• 1 - 8 ounce container Cool Whip, thawed
• 24 maraschino cherries with stems, patted dry
• chocolate sprinkles
• Let’s get to work making these chocolate cheesecake pie bites.
• Set out the cream cheese ahead of time. If you forget, just pop it in the microwave for a few seconds at a time.
• Beat the cream cheese and sugar together first. The sugar actually helps to break down the cream cheese. This is important to do before adding any other ingredients.
• Melt the chocolate chips in the microwave for about 30 seconds. If you need to go longer, do small short increments and stir after each one. We do not want to burn the chocolate.
• Beat this into the mixture making sure to scrape the bowl often to get the chocolate off the sides of the bowl.
• Add the egg and beat again. Do not over beat the mixture. Over beating at this point will add air to the mixture which causes cheesecakes to crack.
• Fill the 24 mini pie crusts to the top. It’s ok. They will not overflow on you.
• Remove the pans and place on wire racks when the timer goes off. Leave the cheesecake in the tins for about 20 minutes. Then gently remove them to cool more.
• Refrigerate until chilled before adding the toppings.

Details

Preparation time 15mins
Cooking time 29mins

Preparation

Step 1

Preheat the oven to 350 degrees. Spray 2 - 12 count mini muffin tins with nonstick spray.

Unroll the 2 pie crusts from the box according to the package directions. Use a 2 1/2 inch round cookie cutter to cut 12 circles from each crust. Press each circle into the mini muffin tins. Refrigerate the pan while you make the cheesecake batter.

Beat the cream cheese and sugar until creamy. Add the extract and flour and beat again.

Place the chocolate chips in a microwave safe bowl and heat 30 seconds. Stir until melted and creamy. Heat an additional 15 seconds and stir again. Pour into the cheesecake mixture and beat.

Add the egg and beat until mixed in.

Spoon the cheesecake mixture evenly into the 24 mini pie crusts. Bake 14-15 minutes.

Remove and place the pans on a wire rack. Let cool for 15-20 minutes in the pan before gently removing the mini cheesecakes. Let cool for another 30-40 minutes, then refrigerate until chilled.

Use a piping bag and icing tip 1M to swirl Cool Whip on top of each cheesecake bite. Top with a cherry and sprinkles. Store in a tightly sealed container in the refrigerator.

Yield: 24 mini cheesecake pie bites