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Chocolate Cherry Mini Cheesecakes
Bake: 20 mins at 350°F
Cool: 1 hr 5 mins
Chill: 4 hrs to 24 hrs
Ingredients
- 12 vanilla wafers
- 1 8 ounce package cream cheese, softened
- 1 3 ounce package cream cheese, softened
- 3 ounces bittersweet or semisweet chocolate, melted and cooled
- 2/3 cup sugar
- 2 egg yolks
- 3 tablespoons chocolate liqueur, apricot brandy or milk
- 1 tablespoon milk
- 1 1/2 teaspoons vanilla
- 1/3 cup finely chopped dried cherries or dried apricots
- Chocolate shavings or small whole or sliced strawberries (optional)
Directions
1. Line twelve 2 1/2-inch muffin cups with foil bake cups. Place 1 wafer in the bottom of each muffin cup. Set aside.
2. For filling, in a medium mixing bowl beat cream cheese and chocolate with an electric mixer till combined. Beat in sugar, egg yolks, liqueur, milk, and vanilla just till combined (do not overbeat). Stir in dried cherries. Spoon filling into each prepared cup.
3. Bake in a 350 degree F oven about 20 minutes or till set. Cool in muffin pan on a wire rack for 5 minutes. (Centers may dip slightly as they cool.) Remove cheesecakes from pans. Cool on a wire rack for 1 hour. Cover and chill for 4 to 24 hours.
4. If you like, garnish with chocolate shavings or strawberries before serving. Makes 12 mini cheesecakes.
