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Category: Desserts
Prep Time: Cook Time: Total Time:
1 box fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
4 eggs
1 cup semi-sweet chocolate chips
2 (8 oz) pkgs cream cheese, softened
1/2 cup sugar
1 (6 oz) container Thick & Creamy vanilla yogurt
1 (21 oz) can cherry pie filling
1 aerosol can whipped cream topping
1 large sprig fresh mint, if desired
Heat oven to 350. Place paper baking cup in each of 24 large muffin cups (2 3/4 inches in diameter and 1 1/4 inches deep). Make brownie mix as directed on box using oil, water and 2 of the eggs. Divide batter evenly among muffin cups (about 2 tbsp per cup). Bake 15 minutes.
Meanwhile, melt chocolate chips, stirring until chips are melted and smooth; set aside. In large bowl, beat cream cheese until smooth. Beat in sugar, remaining 2 eggs and the yogurt until blended. Add melted chocolate; beat until well blended.
Divide chocolate mixture evenly over warm brownie layer in cups (about 3 tbsp per cup), filling each to top of cup. Cups will be full. Bake 22 to 26 minutes longer or until set. Cool in pans 20 to 30 minutes. Carefully remove dessert cups from pan (cream cheese mixture will be soft); place on serving platter. Refrigerate at least 1 hour before serving.
To serve, remove paper; top each dessert cup with 1 tbsp pie filling (including 2 or 3 cherries) and 1 tbsp whipped cream topping. If desired, arrange cupcakes on pedestal cake plate covered with linen napkin. Garnish platter or plate with mint sprig. Store in refrigerator.
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BLACK FOREST CHEESECAKE DESSERT CUPS
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 box fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
4 eggs
1 cup semi-sweet chocolate chips
2 (8 oz) pkgs cream cheese, softened
1/2 cup sugar
1 (6 oz) container Thick & Creamy vanilla yogurt
1 (21 oz) can cherry pie filling
1 aerosol can whipped cream topping
1 large sprig fresh mint, if desired
Heat oven to 350. Place paper baking cup in each of 24 large muffin cups (2 3/4 inches in diameter and 1 1/4 inches deep). Make brownie mix as directed on box using oil, water and 2 of the eggs. Divide batter evenly among muffin cups (about 2 tbsp per cup). Bake 15 minutes.
Meanwhile, melt chocolate chips, stirring until chips are melted and smooth; set aside. In large bowl, beat cream cheese until smooth. Beat in sugar, remaining 2 eggs and the yogurt until blended. Add melted chocolate; beat until well blended.
Divide chocolate mixture evenly over warm brownie layer in cups (about 3 tbsp per cup), filling each to top of cup. Cups will be full. Bake 22 to 26 minutes longer or until set. Cool in pans 20 to 30 minutes. Carefully remove dessert cups from pan (cream cheese mixture will be soft); place on serving platter. Refrigerate at least 1 hour before serving.
To serve, remove paper; top each dessert cup with 1 tbsp pie filling (including 2 or 3 cherries) and 1 tbsp whipped cream topping. If desired, arrange cupcakes on pedestal cake plate covered with linen napkin. Garnish platter or plate with mint sprig. Store in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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