Petite Chocolate Cherry Cheesecakes

Maraschino cherries give these dainty cheesecakes their pretty pink color. Miniature cookies form the crust.


  • 24   bite-size, reduced-fat double chocolate chip cookies
  • 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel)
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • 1   egg
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup maraschino cherries (about 14 cherries), well drained, finely chopped
  • 2 tablespoons miniature semi-sweet chocolate morsels


  1. Preheat oven to 325°F. Place paper liners in cups of Deluxe Mini-Muffin Pan. Place one cookie in each liner.

  2. In Small Batter Bowl, mix cream cheese, sugar and vanilla until well blended. Add egg; mix well. Stir in sour cream.

  3. Drain cherries on paper towels. Chop finely with Chef's Knife and drain again on paper towels before stirring into batter. Using Small Scoop, top each cookie with rounded scoop of batter; spread evenly. Sprinkle evenly with chocolate morsels.

  4. Bake 18-20 minutes or until filling is almost set. Cool completely in pan. Remove cheesecakes from pan and refrigerate 1 hour or overnight.


  • 24 mini cheesecakes
    24  servings of 1 mini-cheesecake

Nutrients per serving:

Calories 60, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 1 g, Sodium 60 mg, Fiber 0

U.S. Diabetic exchanges per serving:

1/2 starch, 1/2 fat (1/2 carb, 1/2 fat)

Cook's Tips:

Bite-size, reduced-fat chocolate chip cookies can be substituted for the double chocolate chip cookies.

You'll find the Deluxe Mini-Muffin Pan is helpful in preparing all kinds of party foods, both sweet and savory. Kids, especially, love bite-size muffins, and the pan's miniature cups make perfect molds for ever-popular gelatin snacks.

The Small Scoop is a practical tool for filling tart shells, scooping cookie doughs, making melon balls and forming meatballs.

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