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Easy Chocolate Cherry Cheesecups Recipe

Things You'll Need

  • 24 vanilla wafer cookies
  • 2 packages (8 oz. each) cream cheese, softened
  • 1 container (8 oz.) dairy sour cream
  • 1-1/4 cups sugar
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 3 eggs
  • 1 teaspoon each almond and vanilla extract
  • 1-1/2 cups frozen whipped topping, thawed
  • 1 can (21 oz.) cherry pie filling, chilled OR maraschino cherries with stems, drained

How to Make

  • 1. Heat oven to 325°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper bake cups. Place vanilla wafer, flat side down, in bottom of each cup.
  • 2. Beat cream cheese, sour cream and sugar in large bowl until smooth; add cocoa, eggs, almond and vanilla extracts just until blended. Spoon into muffin cups, filling about 3/4 full.
  • 3. Bake 20 to 25 minutes or just until tops are puffed. Cool in pan on wire rack. Cover; refrigerate. Just before serving, cheesecups may be removed from paper bake cups, if desired; place on dessert plate. Spoon whipped topping on top of each cup; top with spoonful of cherry pie filling. Cover; refrigerate leftover cheesecups. Makes 24 cups.