Mini cheesecake bites are utterly delicious and fun to eat, especially when you have this mini cheesecake recipe on hand! Made with HERSHEY’S cocoa for a rich chocolate flavor, our mini cheesecakes are perfect for summer picnic celebrations, birthday parties, desserts and any moment that needs a sweet bite of mini cheesecake. This mini cheesecake recipe also pairs well with a cookie crust, sour cream topping and cherry pie filling – yum! Save this black forest easy cheesecake recipe when you need a sweet, indulgent treat to share with the ones you love. Grab your best serving tray and share this moment of goodness!
Heat oven to 325°F. Line 18 muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.
Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. 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. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon 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.
Sour Cream Topping:
Stir together 1 container (8 oz) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.