Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/3 cup granulated sugar

  3. 1/4 cup unsweetened baking cocoa

  4. 1/2 cup cold butter

  5. 2 tablespoons cold water Filling:

  6. 2 (3-ounce) packages cream cheese, softened

  7. 1/4 cup granulated sugar

  8. 2 tablespoons milk

  9. 1 teaspoon vanilla extract

  10. 1 large egg

  11. 1 (21-ounce) cherry or strawberry pie filling

Instructions Jump to Ingredients ↑

  1. For Crust: In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, stirring 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. For Filling: In a mixing 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. Bake at 325°F (160°C) for 15 to 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.


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