Mini Chocolate Cherry Cheesecakes Recipe

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!

Mini Chocolate Cherry Cheesecakes Recipe

Prep Time: 30 minutes
Cook Time: 15 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