Kahlua and chocolate create a mocha flavored base for these sinfully delicious miniature cherry cheesecake bites.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1 can (21 ounces) Comstock More Fruit Cherry Fruit Filling or Topping
- .
- Filling:
- 8 ounces cream cheese, at room temperature
- 1 egg
- 1/4 cup sugar
- 3 Tablespoons cherry syrup (reserved from can)
- 10 to 12 drained cherries (see directions for use of the rest)
- .
- Bottom:
- 1 box brownie mix (tested with Betty Crocker Triple Chunk, 21.2 ounces)
- 2 Tablespoons coffee liqueur such as Kahlua (optional)
- 1 egg
- 1/4 cup oil
- 3 Tablespoons cherry syrup (reserved from can)
- Powdered sugar for dusting (optional)
Preparation:
Drain cherries in a fine mesh strainer over a bowl to catch the syrup. Preheat oven to 350 degrees F. Line mini-muffin tins with muffin papers.
For the filling, place cream cheese, egg, sugar, cherry syrup, and cherries in bowl of food processor. Pulse, scraping down sides, until well-blended but bits of cherries are still visible. Refrigerate while making the chocolate bottom.
To make bottom, stir together brownie mix, coffee liqueur, egg, oil, and cherry syrup until combined.
To assemble, fill muffin papers one-third full of brownie mix. Top to two-thirds full with cherry cream cheese mix. Gently press one whole drained cherry into the center of each.
Bake 18 to 20 minutes. Remove to wire racks to cool. Store in a covered container in the refrigerator. If desired, sprinkle with sifted powdered sugar just before serving.
Note: You may have some brownie mix and cherries leftover. Just make mini chocolate bites, omitting the cream cheese filling.
Yield: about 5 dozen
For the filling, place cream cheese, egg, sugar, cherry syrup, and cherries in bowl of food processor. Pulse, scraping down sides, until well-blended but bits of cherries are still visible. Refrigerate while making the chocolate bottom.
To make bottom, stir together brownie mix, coffee liqueur, egg, oil, and cherry syrup until combined.
To assemble, fill muffin papers one-third full of brownie mix. Top to two-thirds full with cherry cream cheese mix. Gently press one whole drained cherry into the center of each.
Bake 18 to 20 minutes. Remove to wire racks to cool. Store in a covered container in the refrigerator. If desired, sprinkle with sifted powdered sugar just before serving.
Note: You may have some brownie mix and cherries leftover. Just make mini chocolate bites, omitting the cream cheese filling.
Yield: about 5 dozen
