Ingredients for Tiny Cherry Cheesecakes Chocolate Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar (for crust) + 1/2 cup granulated sugar (for filling)
- Unsweetened Cocoa
- 1/2 cup (1 stick) cold unsalted butter
- Cold Water
- 8 ounces cream cheese (softened)
- 1/4 cup milk
- Vanilla Extract
- 1 large egg
- Cherry Pie Filling
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How to Make Tiny Cherry Cheesecakes Chocolate Crust
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine 1 cup graham cracker crumbs, 1/4 cup unsweetened cocoa powder, 1/4 cup granulated sugar, and 1/2 cup (1 stick) cold unsalted butter, cut into cubes. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually add 2-3 tablespoons of cold water, mixing with a fork until the dough just comes together.
- Divide the dough into 24 equal portions. Press each portion into the bottom of a greased mini muffin cup, forming a small crust.
- In a large bowl, beat 8 ounces cream cheese (softened) and 1/2 cup granulated sugar until smooth and creamy.
- Beat in 1/4 cup milk and 1 teaspoon vanilla extract.
- Add 1 large egg and beat on low speed just until combined. Do not overmix.
- Spoon about 1 tablespoon of the cheesecake batter into each prepared crust.
- Bake for 15-18 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Let cool in the muffin tin for 30 minutes.
- Carefully remove the cheesecakes from the muffin cups and transfer to a wire rack to cool completely.
- Top each cheesecake with 1 teaspoon of your favorite cherry pie filling.
- Refrigerate for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
237g
Fat
249g
Carbs
66g