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Two-Bite Chocolate-Cherry Cheesecakes
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Two-Bite Chocolate-Cherry Cheesecakes

3 Hours 30 Minutes
15 Min Prep
3 Hr 30 Min Cook
Enjoy chocolate-cherry deliciousness one bite at a time with these luscious little Two-Bite Chocolate-Cherry Cheesecakes baked in muffin pans.
What You Need
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24 servings
Original recipe yields 24 servings
24 mini chocolate chip cookie s
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla
2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted, cooled
1 egg
3/4 cup cherry pie filling
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Let's Make It
1
Heat oven to 350ºF.
2
Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add chocolate; mix well. Add egg; beat on low speed just until blended. Spoon over cookies.
3
Bake 13 to 15 min. or until centers are almost set.
4
Cool 1 hour before removing from pan. Refrigerate 2 hours.
5
Top with pie filling just before serving.
Kitchen Tips
Note
This recipe can be easily doubled or tripled.
Make Ahead
Cheesecakes can be refrigerated up to 2 days before serving.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 60mg
3%
Total Carbohydrates 10g
4%
Dietary Fibers 0g
Sugars 7g
14%
Protein 1g
2%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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