Tuesday, February 21, 2012

Petite Chocolate Cherry Cheesecakes

24 bite-size, reduced fat double chocolate chip cookies 
8 ounces reduced fat cream cheese 
1/4 cup granulated sugar 
1/4 teaspoon vanilla extract
1 egg 
1/4 cup reduced fat sour cream 
1/4 cup maraschino cherries (about 14 cherries), well drained, finely chopped 
2 tablespoons mini semisweet chocolate morsels

  1. Heat oven to 325 degrees F. Place paper liners in cups of Deluxe Mini Muffin Pan. Place one cookie in each liner.
  2. In a small mixing bowl, mix cream cheese, sugar, and vanilla until well blended. Add egg; mix well. Stir in sour cream.
  3. Drain cherries on paper towels. Chop finely with knife and drain again on paper towels before stirring into batter. Using a small cookie scoop, top each cookie with rounded scoop of batter; spread evenly. Sprinkle evenly with chocolate morsels.
  4. Bake 18 to 20 minutes or until filling is almost set. Cool completely in pan. Remove cheesecakes from pan and refrigerate 1 hour or overnight.

Yield: 24 mini cheesecakes

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