Tiny Cherry Cheesecakes (Chocolate Crust)

"This are absolutely addictive! I think they originally came from Taste of Home. Cooking time does not include cooling time."
 
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Ready In:
33mins
Ingredients:
11
Yields:
2 dozen
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ingredients

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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 and press up sides of greased mini muffin cups.
  • 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 F 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.

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Reviews

  1. I make these often ever since I found the recipe in TOH and they are fantastic. They are always a crowd pleaser at parties and look beautiful. Sometimes the crust tends to stick in the muffin tin, so a little tip that has worked for me is to run a sharp tipped knife around the edges after they are out of the oven and have cooled for about 5 minutes and make sure they are completely cooled before removing from the pan. Thanks for posting this great recipe!
     
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RECIPE SUBMITTED BY

I'm a young (if I do say so myself!) mom to 3 boys, ages 4, 2 and 4 months (as of Jan 08), and my husband and I live on 19 acres outside of a small village called Douglas. I grew up in Ottawa, but always wanted to live in this area, having spent a lot of time around here at my parents' cottage. Most of my time is spent with my boys and taking care of our new old 100 year old farmhouse. I absolutely love cooking and trying new things, and I'm very much into natural healing and healing through diet.
 
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