Tiny Cherry Cheesecakes
by Alice (Olson) Anderson as submitted by Laura (Anderson) Miles
1 c. flour
1/3 c. sugar
1/4 c. baking cocoa
1/2c. cold butter or margarine
2 T. cold water
2 pkgs (3 oz.) cream cheese
1/4 c. sugar
2 T. milk
1 tsp. vanilla
1 can (21 oz.) cherry or strawberry pie filling
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 tins Press dough onto the bottom and sides of each cup.
In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low until just combined. Spoon about 1 tablespoonful into each cup.
Bake at 325 degrees for 15-18 minutes or until set. Cool for 30 minutes. Carefully remove from pans and cool completely. Top with pie filling. Store in refrigerator.
My mom Alice Anderson is a great cook but also an excellent baker. She has always filled the holiday season with many delicious things so it is hard to pick a favorite… but if there’s one goodie I get real excited about it’s her Tiny Cherry Cheesecakes!
I’ve included the recipe and a picture of my mom and I from Christmas “back in the day” 🤪
in pic above Alice (Olson) Anderson and Laura (Anderson) Miles