Tiny Cherry Cheesecakes

Name: Tiny Cherry Cheesecakes
Ingredients: 1 cup all-purpose flour; 1/3 cup sugar; 1/4 cup baking cocoa; 1/2 cup cold butter; 2 tablespoons cold water; 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

11 ingredients

3 steps

Ingredients

1 cup all-purpose flour
1/3 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter
2 tablespoons cold water
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.