Tiny Cherry Cheesecakes (Chocolate Crust) Recipe

Name: Tiny Cherry Cheesecakes (Chocolate Crust)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup flour; 1/3 cup sugar; 1/4 cup unsweetened cocoa; 1/2 cup cold butter or 1/2 cup margarine; 2 tablespoons cold water; Filling; 6 ounces cream cheese; 1/4 cup sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 egg; 1 (21 ounce) can cherry pie filling (you probably won't need the whole can)

Servings: persons

Crust
1 cup flour
1/3 cup sugar
1/4 cup unsweetened cocoa
1/2 cup cold butter or 1/2 cup margarine
2 tablespoons cold water
Filling
6 ounces cream cheese
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 egg
1 (21 ounce) can cherry pie filling (you probably won't need the whole can)

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.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Crust, 1 cup flour, 1/3 cup sugar, 1/4 cup unsweetened cocoa, and more.

Yes, Tiny Cherry Cheesecakes (Chocolate Crust) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tiny Cherry Cheesecakes (Chocolate Crust)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions