Tiny Cherry Cheesecakes

Name: Tiny Cherry Cheesecakes
Cuisine: Chinese
Ingredients: 1 cup all-purpose flour; 1/3 cup sugar; 1/4 cup baking cocoa; 1/2 cup butter (cold); 2 tablespoons water (cold); 2 packages (3 ounces each) cream cheese (softened); 1/4 cup sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 egg (lightly beaten); 1 can (21 ounces) cherry or strawberry pie filling

These tiny cherry cheesecakes with cherry pie filling are a perfect choice for Christmas and weddings.

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Easy

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Ingredients

all-purpose flour 1 cup

sugar 1/3 cup

baking cocoa 1/4 cup

butter (cold) 1/2 cup

water (cold) 2 tablespoons

cream cheese (softened) 2 packages (3 ounces each)

sugar 1/4 cup

milk 2 tablespoons

vanilla extract 1 teaspoon

egg (lightly beaten) 1

cherry or strawberry pie filling 1 can (21 ounces)

Instructions

Make the crust dough

In a small bowl, combine the flour, sugar, and cocoa; cut in the butter until crumbly. Gradually add the water and stir with a fork until the dough comes together. Shape into 24 small balls. Place in greased mini muffin cups; press the dough onto the bottom and up the sides of each cup.

Make the filling

In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the milk and vanilla. Add the egg; beat on low speed until combined. Spoon about 1 tablespoon of filling into each cup.

Bake and garnish

Bake at 325°F for 15-18 minutes until set. Cool on a wire rack for 30 minutes. Carefully remove from the pan to cool completely. Top with the pie filling. Store in the refrigerator.