Published on February 14th, 2014 | by Kristen Swain0
Teeny Tiny Cherry Chocolate Cheesecake Pies
Valentine’s Day is coming soon, and while it’s not such a big holiday in our house, I do love to make it special and have a nice meal complete with a ‘lovely’ dessert. These little delectable Cherry Chocolate Cheesecake Pies are sooo easy to pop into your mouth, and get a bite of heaven! Oh yum, I just love cheesecake, and no-bake cheesecake is so super simple and quick. I love the no time to set and can eat as soon as you ladle it into your pie shells.
It’s perfect for just a bite to sweeten your night, or have a couple for a more satisfying dessert. I have used real pie crust for my shell. Many cheesecakes use a graham cracker crust, and while that is a great alternative, I have found that cheesecake with a pie crust just has that much more of a special flavor – and an unusual combination. I first discovered a cream pie with pie crust and decided that a no bake cheesecake would also be delicious. And, these are easy to pick up with your fingers too!
First, let’s make our crusts.
I used a premade crust – they are good and they make this dessert go a bit faster. I also bought this awesome set of cookie cutters for less than $3 at Walmart. Both scallop and round cutters – both sides cut. What a great set. You can use a glass or a jar or any round cutter you might have. Also mini muffin tins – I love these with the Teflon coating. No need to spray your pans because with the butter in the crust, they came right out after baking.
I used a cutter that is about 2.5 inches round.
Then I placed them on top of the muffin tins. Gently pressing with my finger tips I pushed the crust down into the tin and into the cups.
They look so pretty with their scalloped edges. Bake at 400 degrees for about 12-15 minutes, until they are just browned.
Next, we’ll fill them. But let’s make the cheesecake first. It’s very much a mousse, if want a thick cheesecake texture, it’s not much like that – more like a light and airy mousse.
You’ll need -
8 oz. block of cream cheese
1 cup confectioner’s sugar
1 tsp vanilla extract
1.5 teaspoons dark chocolate cocoa powder
1 tub Cool Whip
Cream your cream cheese.
Then add your confectioner’s sugar. I don’t like white sugar in this because of it’s crunchy texture. This sugar melts in and just becomes a nice sweetness.
Add in your vanilla. I love this Madagascar Vanilla, but you use your favorite. The bourbon background is different in flavor than the usual vodka background of traditional extract.
Now add your cocoa powder. Notice how neat I am with it. If you’re not getting it all over and making a mess, you’re not having a whole bunch of fun!
Add all the cocoa.
Mix it in well, making sure you scrape the sides and bottom to incorporate everything.
Now add your Cool Whip.
To add this to our cheesecake shells, I use a gallon Ziploc baggie, and snip off the corner. Seal if off, and it works well as a decorating bag. Fill them all the way to the top.
You can top with canned cherries like I have – I simply bought a can of cherry pie filling and used tongs to press a single cherry on the top of the filling.
You could use other fruits that pair well with chocolate. When finished, sprinkle a little confectioners sugar over the top. Serve, devour.
Perfection in a mini cup!