Tiny cherry cheesecakes is a mini cheesecakes every Christmas and for many weddings. I’ve received countless compliments. From Janice Hertlein of Esterhazy Saskatchewan.

Ingredients 

1 cup all-purpose flour

1/3 cup sugar

1/4 cup baking cocoa

1/2 cup cold butter

2 tablespoons cold water

FILLING:

2 packages (3 ounces each) cream cheese,

softened

1/4 cup sugar

2 tablespoons milk

1 teaspoon vanilla extract

1 egg, lightly beaten

1 can (21 ounces) cherry or strawberry pie

filling

Method 

In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. 

Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls.

Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.

In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined.

Spoon about 1 tablespoonful into each cup.

Bake at 325° for 15-18 minutes or until set. Cool on a wire rack for 30 minutes.

Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Yield: 2 dozen.