Tiny Cherry Cheesecakes (Chocolate Crust)

READY IN: 33mins
Recipe by CountryMama

This are absolutely addictive! I think they originally came from Taste of Home. Cooking time does not include cooling time.

Top Review by shimmerchk

I make these often ever since I found the recipe in TOH and they are fantastic. They are always a crowd pleaser at parties and look beautiful. Sometimes the crust tends to stick in the muffin tin, so a little tip that has worked for me is to run a sharp tipped knife around the edges after they are out of the oven and have cooled for about 5 minutes and make sure they are completely cooled before removing from the pan. Thanks for posting this great recipe!

Ingredients Nutrition


  1. In a small bowl, combine flour, sugar, and cocoa; cut in butter until crumbly.
  2. Gradually add water, tossing with a fork until dough forms a ball.
  3. Shape into 24 balls and press up sides of greased mini muffin cups.
  4. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla.
  5. Add egg; beat on low just until combined.
  6. Spoon about 1 Tbsp into each cup.
  7. Bake at 325 F for 15-18 minutes or until set. Cool on a wire rack for 30 minutes.
  8. Carefully remove from pans to cool completely.
  9. Top with pie filling.
  10. Store in the refrigerator.

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