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Cakes and Pies - Tiny Cherry Cheesecakes

  • Crust:
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup baking cocoa
  • 1/2 cup cold butter
  • 2 tablespoons cold water
  • Filling:
  • 2 (3-ounce) packages cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 (21-ounce) can cherry pie filling

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 muffin cups, pressing dough onto the bottom and up the sides.
In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg and beat on low just until combined. Spoon 1 tablespoon into each crust. Bake at 325° for 18 minutes or until set. Cool on wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with a dollop of pie filling. Store in refrigerator.
Yield: Two dozen.
Submitted By: Marie Delffs
Coffee Farmers Co-op
Number of Servings: 24
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