Ingredients
1 cup all-purpose flour1/3 cup sugar1/4 cup baking cocoa1/2 cup cold butter2 tablespoons cold waterFILLING:6 ounces cream cheese, softened1/4 cup sugar2 tablespoons milk1 teaspoon vanilla extract1 large egg, lightly beaten1 can (21 ounces) cherry or strawberry pie filling
Preparation
In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.
In a large bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup.
Bake at 325° for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator.
