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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I prepare these mini cheesecakes every Christmas and for many weddings. I've received countless compliments and recipe requests. When I send these along in my husband's lunch, I have to be sure to pack to extras because the men he works with love them, too. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/3 cup sugar |
1/4 cup baking cocoa |
1/2 cup cold butter |
2 tablespoons cold water |
filling: |
2 packages (3 ounces each) cream cheese, softened |
1/4 cup sugar |
2 tablespoons milk |
1 teaspoon vanilla extract |
1 egg, lightly beaten |
1 can (21 ounces) cherry or strawberry pie filling |
Directions:
1. 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 miniature muffin cups; press dough onto the bottom and up the sides of each cup.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup.
3. Bake at 325° for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Yield: 2 dozen.
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