Black Forest Mini Cheesecakes Recipe

Black Forest Mini Cheesecakes Recipe

SKILL LEVEL
Intermediate
PREP
10 min
BAKE
25 min

Ingredients

24 vanilla wafer cookies (24)
2 pkgs (8 oz ea)cream cheese, softened (500 g)
1 1/4 cupsgranulated sugar (300 mL)
1/3 cupHERSHEY'S Cocoa (75 mL)
2 tbspall-purpose flour (30 mL)
3 eggs (3)
1 cupsour cream (250 mL)
1/2 tspalmond extract (2 mL)
SOUR CREAM TOPPING:
1 cupsour cream (250 mL)
2 tbspgranulated sugar (30 mL)
1 tspvanilla extract (5 mL)
Canned cherry pie filling, chilled

Directions

    1. Preheat oven to 325°F (170°C). Line muffin cups (2 1/2-inch/6 cm diameter) with foil liners. Place one vanilla wafer (flat side down) in bottom of each cup.

    2. Beat cream cheese in a 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 for 20 to 25 minutes or until set. Transfer from oven to wire rack; cool for 5 minutes.

    4. Sour Cream Topping: Meanwhile, blend sour cream with sugar and vanilla until well combined. Spread a heaping teaspoon onto each cheesecake. Cool to room temperature on a rack; chill until ready to serve. Just before serving, garnish with cherry pie filling.

    Makes 24 mini cheesecakes.

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