TINY CHERRY CHEESECAKES

Tiny Cherry Cheesecakes image

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

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 119 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 57mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.