CHOCOLATE CHEESECAKE PIE BITES

These easy Chocolate Cheesecake Pie Bites are a fun little treat to end any meal with. Also, adding cherries with stems makes any dessert a little bit fancier. Even the mini ones.

Did you know that I wrote a cheesecake cookbook and that it came out last fall?  I’m assuming that if you have been reading our blog for a while that you already knew that. I’m sure you are thinking this is old news so why is she even talking about it. Ingredients 1 box refrigerated pie crusts 1 - 8 ounce package cream cheese, softened 1/4 cup sugar 1 teaspoon almond extract 1 Tablespoon flour 1/2 cup dark chocolate chips 1 egg 1 - 8 ounce container Cool Whip, thawed 24 maraschino cherries with stems, patted dry chocolate sprinkles Instructions

1. Preheat the oven to 350 degrees. Spray 2 - 12 count mini muffin tins with nonstick spray.
2. Unroll the 2 pie crusts from the box according to the package directions. Use a 2 1/2 inch round cookie cutter to cut 12 circles from each crust. Press each circle into the mini muffin tins. Refrigerate the pan while you make the cheesecake batter.
3. Beat the cream cheese and sugar until creamy. Add the extract and flour and beat again.
4. Place the chocolate chips in a microwave safe bowl and heat 30 seconds. Stir until melted and creamy. Heat an additional 15 seconds and stir again. Pour into the cheesecake mixture and beat.
5. Add the egg and beat until mixed in.
6. ..........................

for full instruction please see: insidebrucrewlife.com

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