Cherry and Chocolate Mini Cheesecakes

Published April 15, 2016

I had some cherry pie filling left over from making Danish. I needed to use it up. I also needed a dessert for dinner with a friend. I came up with these. Really nice recipe, especially in a pinch. To start with, it’s cheesecake, which is always a good thing. It is also a really quick recipe, and simple to make. Finally, it just makes 6 little cheesecakes. Perfect for when you don’t need a whole cheesecake. Nothing stopping you from doubling, or tripling the recipe, if you need a few more. I used cherry pie filling (homemade), but you could top these with almost any pie filling or fresh fruit you liked, or even eat them plain.

Cherry and Chocolate Mini Cheesecakes

6 vanilla wafers

8 oz. cream cheese, softened

1/3 c. sugar

1 t. vanilla

1 egg

chocolate syrup or sauce

cherry pie filling

Preheat oven to 350 degrees. Place paper liners in 6 muffin tins and place a vanilla wafer in each one. Set aside. In medium mixing bowl beat together cream cheese, sugar and vanilla until smooth. Beat in egg until just mixed. Spoon batter into prepared muffin tins. Bake for 15- 20 minutes. Cheesecakes will puff up and then deflates a little when cooled. Once cooled top each cheesecake with a little chocolate syrup and a spoonful of cherry pie filling. Chill. Makes 6. Serves 2-3.

Posted in Cooking