Black Forest Mini Cheesecakes
Details
- Timing
- Timing
- Total:
- Bake:
- 22 Min.
- Prep:
- 28 Min.
- Skill Level:
- Beginner
- Yields:
- 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
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
18vanilla wafer cookies
-
2 packagescream cheese, (8 oz each), softened
-
1-1/4 cupssugar
-
1/3 cup
-
2 Tbspsall-purpose flour
-
3eggs
-
1 containerdairy sour cream (8 oz)
-
1/2 tspalmond extract
-
1 cancherry pie filling, (21 oz), chilled
-
Sour Cream Topping
-
1 containerdairy sour cream (8 oz)
-
2 Tbspssugar
-
1 tspvanilla extract
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
oven
muffin cup tin
foil muffin cups
mixing bowl
measuring cups
rubber scraper
wire rack
refrigerator
1
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.
2
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.
3
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.
-
Nutrition FactsServings Per Container 18 servingsServing size 1 cheesecake (109g)Amount per servingCalories250% Daily Value*Total Fat 15g 19%Saturated Fat 8g 40%Trans Fat 0gCholesterol 80mg 27%Sodium 115mg 5%Total Carbohydrates 27g 10%Dietary Fiber 0g 0%Total Sugars 22gIncludes 19g Added Sugar 38%Protein 4gVitamin D 0 0%Calcium 49mg 4%Iron 1mg 6%Potassium 50mg 2%
* 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.
