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Best Black Forest Mini Cheesecakes Recipe

Best Black Forest Mini Cheesecakes Recipe

Black forest mini cheesecakes recipe


  • 24 Vanilla wafer cookies
  • 16 oz Cream cheese; softened
  • 1 1/4 c Sugar
  • 1/3 c Hershey’s Cocoa
  • 2 tb All-purpose flour
  • 3 Eggs
  • 8 oz Dairy sour cream
  • 1/2 ts Almond extract Canned cherry pie filling chilled Sour Cream Topping
  • 8 oz Dairy sour cream 2 tb Sugar 1 ts Vanilla extract


1. Heat oven to 325 degrees F. Line muffin cups (2-1/2 inches in diameter), with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well.

2. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter. Bake 20 to 25 minutes or until set.

3. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful sour cream Topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.

4. Sour Cream Topping: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved.

Best Black Forest Mini Cheesecakes Recipe
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