Ingredients
For the crust:
• 1 cup (100g) graham cracker crumbs (or gluten-free cookie crumbs)
• 2 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
For the filling:
• 8 oz (225g) cream cheese, softened
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• ¼ cup heavy cream or full-fat coconut milk
• ⅓ cup cherry pie filling or homemade cherry compote (seedless, slightly thick)
• ¼ cup mini semi-sweet chocolate chips
Optional garnish:
• Extra cherry sauce drizzle
• Whipped cream
• Fresh cherries or chocolate shavings
Instructions
- Crust: Mix crumbs, melted butter, and sugar. Press 1 tsp into each cavity of a greased or lined mini muffin tin (24 cups). Freeze 10 min.
- Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip in heavy cream until light and fluffy (~1–2 min).
- Fold in chocolate chips.
- Spoon 1 tbsp filling over each crust. Swirl ½ tsp cherry filling into the top with a toothpick.
- Chill at least 2 hours (or freeze 45 min for faster set).
- To remove: gently pop out with a small knife or push up from bottom if using liners.
- Garnish just before serving.
PREP TIME & NUTRITION (per bite, makes 24):
Prep Time: 20 min | Cook Time: 0 min | Total Time: 2 hr 20 min (chill) | Servings: 24 | Calories: 90 | Net Carbs: 6g | Fats: 7g | Protein: 2g