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Ingredients

Directions

  1. Step 1
    Preheat oven to 325˚F. Line muffin pan with paper baking cups. Place vanilla wafer, flat side down, in bottom of each cup.

  2. Step 2
    Beat cream cheese, sour cream and sugar in large bowl until smooth; add cocoa, eggs, almond and vanilla extracts just until blended. Spoon into baking cups, filling about ¾ full.

  3. Step 3
    Bake 20 to 25 minutes or just until tops are puffed. Cool. Cover; refrigerate.

  4. Step 4
    Just before serving, spoon whipped topping on top of each cup; top with spoonful of cherry pie filling.

What others are saying about this recipe

  1. Ryan Irving says:

    Looks so yummy

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