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Chocolate Cherry Cheesecake Cups

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  • Prep 15 min
  • Total 60 min
  • Servings 24
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A cheesecake that looks like a muffin but tastes like heaven!
Created Aug 25, 2009
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Ingredients

  • 1 pkg (510 g) Pillsbury* Refrigerated Chocolate Chip or Chocolate Chunk Cookies
  • 2 pkgs (250 g) cream cheese, softened
  • 1 cup (250 mL) sugar
  • 1/2 cup (125 mL) butter or margarine, softened
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 1 can (19 oz/ 540 mL) cherry pie filling

Steps

  •  
    1
    Heat oven to 375°F (190°C).
  •  
    2
    Grease 24 muffin cups. Slice well chilled cookie dough into 24 slices. Press slices into bottom of cups and partway up sides. Set aside.
  •  
    3
    Beat cream cheese, sugar, butter, eggs and vanilla at medium speed for 1 minute or until well blended. Top cookie slices with cream cheese mixture filling 2/3 full.
  •  
    4
    Bake for 35 to 40 minutes or until toothpick inserted in centre comes out clean and tops are light golden brown. Cool completely (an indentation will form).
  •  
    5
    Just before serving, top with cherry pie filling. Refrigerate or freeze leftovers for later use.

Expert Tips

  • Tip 1
    Tip: Try substituting chocolate sauce for cherry pie filling and garnish with fresh seasonal fruit.

Nutrition Information

No nutrition information available for this recipe
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