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Mini Cherry Chocolate Chip Cheesecakes by The BakerMama

Mini Cherry Chocolate Chip Cheesecakes

  • Author: Maegan - The BakerMama
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Yield: 12
  • Category: Dessert

Description

Chocolate and cherries come together perfectly in these Mini Cherry Chocolate Chip Cheesecakes. Perfectly sized cheesecakes that you’ll love at first bite!


Ingredients

Chocolate Crust:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 egg, beaten
  • 1/2 cup all-purpose flour
  • 1/4 cup dark cocoa powder
  • 1/2 teaspoon salt

Cheesecake Filling:

  • 1 (8 ounce) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1/2 cup heavy cream
  • 1 cup mini chocolate chips, divided
  • 1 (21 ounce) can cherry pie filling, for topping

Instructions

  1. Preheat oven to 350°F. Line a 12 cup muffin pan with cupcake liners and spray with non-stick cooking spray. Set aside.

Chocolate Crust:

  1. In a large microwavable bowl, melt the butter in the microwave until completely melted. Let cool for a few minutes before whisking in the sugar, vanilla, and egg. With a wooden spoon, stir in the flour, cocoa and salt until well combined.
  2. Place a few tablespoons of batter into each prepared muffin liner. Remove muffin liners from the pan and flatten the batter with a 1/4 cup flat measuring cup that’s been sprayed with cooking spray to prevent the batter from sticking to it. Return the muffin liner to the pan. Repeat with all 12 crusts.

Cheesecake Filling:

  1. In the bowl of an electric mixer, beat the cream cheese and sugar until smooth. Add the egg, vanilla, and heavy cream and beat until well combined. Fold in 1/2 cup mini chocolate chips.
  2. Divide the filling evenly among the crusts, filling each muffin cup almost full. Sprinkle remaining 1/2 cup mini chocolate chips evenly over the cheesecakes.
  3. Bake for 20-25 minutes or until cheesecakes are set and barely starting to crack on the tops. Remove from the oven and let cheesecakes cool in pan for about 15 minutes.
  4. Place the pan in the refrigerator and let the cheesecakes become cold for about 1 hour.
  5. When ready to serve, remove the cheesecakes from the pan and remove the liners. Top with a spoonful of cherry pie filling just before serving.