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Mini Chocolate Cherry Cheesecakes Recipe

User Rating 5 Star Rating (1 Review)

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chocolate cherry cheesecake recipe party receipt dessert food cooking

Mini Chocolate Cherry Cheesecake Recipe

© 2007 Peggy Trowbridge Filippone
Bite-sized chocolate cherry cheesecakes are perfect for parties and buffets. They look difficult, but are really quite simple to make. Take a shortcut by using a chocolate cake mix for the base and canned cherry pie filling for the crowning touch. This recipe makes a lot, but they go fast. I defy you to eat just one!

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

  • For the Bottom:
  • 4 ounces cream cheese, at room temperature
  • 1 egg, at room temperature
  • 8 tablespoons butter, melted, but at room temperature (1 stick)
  • 1 box (18.25 ounces) chocolate devil's food cake mix
  • .
  • For the Filling:
  • 2 (8-ounce) package cream cheese, at room temperature
  • 3 eggs, at room temperature
  • 1-1/2 cups powdered sugar
  • 2 tsp vanilla extract
  • .
  • 1 can (21 ounces) extra-fruit cherry pie filling, drained

Preparation:

Preheat oven to 350 degrees F. Line mini-muffin pans with papers. Place the cherries in a strainer to drain.

For the Bottom:
Cream 4 ounces of cream cheese, 1 egg and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough. Press 1 teaspoon mix into bottom of each mini-muffin paper.

For the Topping:
Place cream cheese, 3 eggs, powdered sugar, and vanilla in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Drop about 1/2 Tablespoon of mix into each muffin cup over chocolate base, filling not quite to the top of the paper. Press one drained cherry into the filling in each.

Bake at 350 degrees F. for 15 minutes. Cool completely before serving.

Yield: about 6 to 7 dozen mini cheesecakes

Mini Chocolate Cherry Cheesecakes Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Five years ago, Member Grandiva8

Yes, I made this 5 years ago and have not, could not get them out of my mind. I was afraid to make them again because i ate some while i was cooking which is a big no-no. Any way, today i am treating myself and want to share this with some friends that didnt taste them before. EXCELLENT, I cannnot express it any better!!!

1 out of 1 people found this helpful.

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