Easy Chocolate Cherry Cheesecups Recipe

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Easy Chocolate Cherry Cheesecups Recipe
Easy Chocolate Cherry Cheesecups Recipe photo by Taste of Home
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Easy Chocolate Cherry Cheesecups Recipe

Read Reviews
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There is no need to spend a lot of time and energy making a cheesecake because this quick and easy recipe is just as good. The cherry flavor will delight everyone!—Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 24 vanilla wafers
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1-1/4 cups sugar
  • 1/2 cup baking cocoa
  • 3 large eggs
  • 1/2 to 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Whipped topping
  • Cherry pie filling or maraschino cherries

Directions

Place vanilla wafers, flat side down, in paper-lined muffin cups; set aside. In a bowl, beat cream cheese, sour cream and sugar until smooth. Stir in cocoa, eggs and extract until blended.
Fill muffin cups three-fourths full. Bake at 325° for 20-25 minutes or until tops are puffed. Cool on a wire rack. Cover and refrigerate until serving. Top each with a dollop of whipped topping and a spoonful of cherry pie filling or cherries. Yield: 2 dozen.
Originally published as Easy Chocolate Cherry Cheesecups in Country Woman January/February 1997, p41

Nutritional Facts

1 each: 126 calories, 6g fat (4g saturated fat), 44mg cholesterol, 53mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 2g protein.

  • 24 vanilla wafers
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1-1/4 cups sugar
  • 1/2 cup baking cocoa
  • 3 large eggs
  • 1/2 to 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Whipped topping
  • Cherry pie filling or maraschino cherries
  1. Place vanilla wafers, flat side down, in paper-lined muffin cups; set aside. In a bowl, beat cream cheese, sour cream and sugar until smooth. Stir in cocoa, eggs and extract until blended.
  2. Fill muffin cups three-fourths full. Bake at 325° for 20-25 minutes or until tops are puffed. Cool on a wire rack. Cover and refrigerate until serving. Top each with a dollop of whipped topping and a spoonful of cherry pie filling or cherries. Yield: 2 dozen.
Originally published as Easy Chocolate Cherry Cheesecups in Country Woman January/February 1997, p41

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Reviews forEasy Chocolate Cherry Cheesecups

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DDRAE User ID: 4561016 42656
Reviewed Dec. 26, 2010 Edited Nov. 18, 2013

"I had some carmel and pecans here so I split them and made half turtle and the other half cherry. For gluten free people you can leave the cookies out and be able to still enjoy these."

MY REVIEW
Salbo User ID: 48197 11852
Reviewed Apr. 17, 2010

"This was easy to make and delicious. It's a light tasting chocolate cheesecake and it actually made 28 so I had plenty to share with friends and keep some for myself."

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