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Tiny Cherry Cheesecakes

Total Time

Prep: 25 min. Bake: 15 min. + cooling

Makes

2 dozen

I prepare these mini cheesecakes every Christmas and for many weddings. I've received countless compliments and recipe requests. When I send these along in my husband's lunch, I have to be sure to pack to extras because the men he works with love them, too. —Janice Hertlein, Esterhazy, Saskatchewan

Ingredients

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

Directions

  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.
  2. 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.
  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 the refrigerator.

Nutrition Facts

1 each: 119 calories, 5g fat (3g saturated fat), 23mg cholesterol, 57mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.

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