Black Forest Mini Cheesecakes Recipe

Black Forest Mini Cheesecakes Recipe

How To Make Black Forest Mini Cheesecakes

The signature cherry toppings of these black forest mini cheesecakes will make you crave for more. Made from classic oreo crust and cheesecake filling.

Preparation: 35 minutes
Cooking: 25 minutes
Total: 1 hour

Serves:

Ingredients

For the Crust:

  • 12Oreos
  • tbspsalted butter,melted

For the Cheesecake:

  • 5ozsemi-sweet chocolate chips,or chopped semi-sweet chocolate, melted and cooled slightly
  • cupgranulated sugar
  • 2tbspunsweetened cocoa powder
  • pinchsalt
  • 12ozcream cheese,softened well (1½ 8 pkg)
  • 2large eggs
  • 1tspvanilla extract
  • ¼cupheavy cream
  • ¼cupsour cream

For the Topping:

  • 15ozcherry pie filling,homemade or store-bought
  • 1⅓cupsheavy cream
  • tbspgranulated sugar
  • chocolate,finely chopped or shaved, for garnish, optional

Instructions

Crust:

  1. Preheat oven to 325 degrees F. In a mixing bowl, using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tablespoon to each.

  2. Press crumbs into an even layer. Bake in preheated oven for 5 minutes. Remove from oven and allow to cool while preparing the filling.

Cheesecake filling:

  1. In a mixing bowl, whisk together ⅔ cup of granulated sugar, cocoa, and salt until no clumps of cocoa remain.

  2. Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth.

  3. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with the second egg.

  4. Pour in melted chocolate and mix just until combined then add ¼ cup of heavy cream and sour cream and mix just until combined.

  5. Forcefully tap the bowl against the countertop, about 30 times to release some of the air bubbles. Divide mixture among muffin cups adding about a slightly heaping ¼ cup to each.

  6. Bake in 325 degrees F oven for 17 to 20 minutes until centers only jiggle slightly.

  7. Remove from oven and allow to cool at room temperature for 1 hour then cover with plastic wrap and refrigerate for 2 hours.

Topping:

  1. In a mixing bowl, using an electric hand mixer, whip 1¼ cups of heavy cream until soft peaks form then add 2½ Tablespoons of sugar and whip until stiff peaks form.

  2. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around the edge over that layer.

  3. Spoon a heaping tablespoon of cherry pie filling into the center of each. Store in refrigerator in an airtight container.

Nutrition

  • Calories: 448.46kcal
  • Fat: 30.49g
  • Saturated Fat: 17.28g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 9.06g
  • Polyunsaturated Fat: 1.65g
  • Carbohydrates: 42.50g
  • Fiber: 1.59g
  • Sugar: 27.02g
  • Protein: 4.91g
  • Cholesterol: 111.51mg
  • Sodium: 346.19mg
  • Calcium: 70.18mg
  • Potassium: 204.30mg
  • Iron: 2.32mg
  • Vitamin A: 270.40µg
  • Vitamin C: 1.51mg
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