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Cakes and Pies -
Tiny Cherry Cheesecakes
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| INGREDIENTS |
- Crust:
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1 cup all-purpose flour
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1/3 cup sugar
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1/4 cup baking cocoa
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1/2 cup cold butter
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2 tablespoons cold water
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Filling:
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2 (3-ounce) packages cream cheese, softened
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1/4 cup sugar
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2 tablespoons milk
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1 teaspoon vanilla extract
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1 egg
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1 (21-ounce) can cherry pie filling
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| INSTRUCTIONS |
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. |
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