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Ingredients

12 chocolate sandwich cookies with creme filling 2 (8 ounce) packages cream cheese, softened ¾ cup white sugar ⅓ cup baking cocoa 1 teaspoon vanilla extract 2 eggs 1 (21 ounce) can cherry pie filling ½ cup whipped topping

Nutrition Info

307.1 calories carbohydrate: 36.3 g cholesterol: 74 mg fat: 16.7 g fiber: 1.4 g protein: 5.1 g saturatedFat: 9.4 g servingSize: - sodium: 183.2 mg sugar: 17 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
Remove cookie top from each sandwich cookie, crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full, sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
Bake in preheated oven until set, 20 to 25 minutes. Cool completely, cover and refrigerate for at least 2 hours.
Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.

12 servings

A Yuletide treat, these easy mini-cheesecakes combine the perfect match of chocolate and cherries.