Easy Chocolate Cherry Cheesecups

Easy Chocolate Cherry Cheesecups

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 22  Minutes

Ingredients

  Amount Per Serving % DV *
Calories190
Calories from Fat90
Total Fat11 g17% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol60 mg20% DV
Sodium90 mg4% DV
Total Carbohydrates20 g7% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein3 g
Vitamin A8% DV
Vitamin C2% DV
Calcium0 mg4% DV
Iron6% DV
  Amount Per Serving % DV *
Calories190
Calories from Fat90
Total Fat11 g17% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol60 mg20% DV
Sodium90 mg4% DV
Total Carbohydrates20 g7% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein3 g
Vitamin A8% DV
Vitamin C2% DV
Calcium0 mg4% DV
Iron6% DV
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 24 vanilla wafer cookies
  • 2 packages cream cheese (8 oz. each) , softened
  • 1 teaspoon almond and vanilla extract each
  • 1-1/4 cups sugar
  • 1 container dairy sour cream (8 oz.)
  • 1 can cherry pie filling (21 oz.) , chilled OR maraschino cherries with stems, drained
  • 3 eggs
  • 1-1/2 cups frozen whipped topping , thawed

Directions

  • 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.
Ingredients sitting on a table

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