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Black Forest Mini Cheesecakes


6 Hr.
22 Min.
28 Min.
Skill Level:
18 mini cheesecakes

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!

Ingredients & Directions

Prep Time
28 minutes
Bake Time
22 minutes
Cool Time
1 hour
Chill Time
4 hours


  • 18
    vanilla wafer cookies
  • 2 packages
    cream cheese, (8 oz each), softened
  • 1-1/4 cups
  • 1/3 cup
  • 2 Tbsps
    all-purpose flour
  • 3
  • 1 container
    dairy sour cream (8 oz)
  • 1/2 tsp
    almond extract
  • 1 can
    cherry pie filling, (21 oz), chilled
  • Sour Cream Topping
  • 1 container
    dairy sour cream (8 oz)
  • 2 Tbsps
  • 1 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
oven oven
2-1/2 inch muffin cup tin muffin cup tin
foil muffin cups foil muffin cups
mixing bowl mixing bowl
measuring cups measuring cups
rubber scraper rubber scraper
wire rack wire rack
refrigerator refrigerator

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.

Additional questions?