Ingredients
12
12 servings
- •12 chocolate sandwich cookies with creme filling
- •2 (8 ounce) packages cream cheese, softened
- •0.75 cup white sugar
- •0.33333334326744 cup baking cocoa
- •1 teaspoon vanilla extract
- •2 large eggs
- •1 (21 ounce) can cherry pie filling
- •0.5 cup whipped topping
Instructions
- Preheat the oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil liners.
- Remove top from each sandwich cookie; crush tops and set aside. Place creme-topped cookies in the prepared muffin cups, creme-side up.
- Beat cream cheese, sugar, cocoa, and vanilla in a large bowl with an electric mixer until fluffy. Mix in eggs until blended. Fill the prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs on top. Discard remaining crumbs or save for another use.
- Bake in the preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
- Top each cheesecake with 2 tablespoons cherry filling and a dollop of whipped topping just before serving.
Nutritional Facts
Per 12 servings
- Calories: 307
- Carbohydrate: 36g
- Fat: 17g
- Fiber: 1g
- Protein: 5g
- Sugar: 17g
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