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Homemade Black Forest Mini Cheesecakes recipe photo

Black Forest Mini Cheesecakes

These Black Forest Mini Cheesecakes are a delicious treat! Indulge in creamy chocolate, tart cherries, and whipped cream in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 12 pieces Oreos
  • 1.5 Tbsp salted butter melted
For the Filling:
  • 4.5 oz semi-sweet chocolate chips melted and cooled slightly
  • 2/3 cup granulated sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1 pinch salt
  • 12 oz cream cheese softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 15 oz cherry pie filling
For the Whipped Cream:
  • 1 1/4 cups heavy cream
  • 2.5 Tbsp granulated sugar
  • to taste Finely chopped or shaved chocolate optional

Equipment

  • 12-cup muffin tin
  • Parchment paper liners
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Double boiler or microwave-safe bowl
  • Whisk

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 325°F (160°C). In a food processor, pulse the Oreos until they resemble fine crumbs. Combine with melted salted butter.
  2. Step 2: Line your muffin tin with parchment paper liners. Evenly distribute the Oreo mixture into each cup and press down to create a firm crust. Bake for about 10 minutes, then let cool.
  3. Step 3: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, cocoa powder, and salt, mixing until well combined.
  4. Step 4: Add eggs one at a time, mixing well after each addition. Pour in melted chocolate, vanilla extract, heavy cream, and sour cream. Mix until smooth.
  5. Step 5: Spoon the filling over the cooled crusts in the muffin tin, filling each cup to about 3/4 full. Smooth the tops with a spatula.
  6. Step 6: Bake for 18-20 minutes until edges are set and centers jiggle. Turn off the oven and leave them inside for 10 minutes.
  7. Step 7: Cool to room temperature, then refrigerate for at least 4 hours, or overnight.
  8. Step 8: Beat the heavy cream with sugar until soft peaks form.
  9. Step 9: Top each cheesecake with cherry pie filling and a dollop of whipped cream. Garnish with chocolate if desired.

Notes

  • Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
  • They can be frozen for up to 2 months. Wrap each cheesecake tightly in plastic wrap.
  • Add toppings just before serving for best presentation.