Black Forest Mini Cheesecakes

Black Forest Mini Cheesecakes

These mini cheesecake cups are as easy to make as they are to enjoy. Rich black forest cheesecake filling and miniature cookie crusts make these diminutive desserts delicious. Add them to the buffet table at your next party for a bite sized dessert everyone will love.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 28  Minutes

Ingredients

  Amount Per Serving % DV *
Calories260
Calories from Fat130
Total Fat15 g23% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium140 mg6% DV
Total Carbohydrates28 g9% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein4 g
Vitamin A10% DV
Vitamin C2% DV
Calcium0 mg6% DV
Iron6% DV
  Amount Per Serving % DV *
Calories260
Calories from Fat130
Total Fat15 g23% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium140 mg6% DV
Total Carbohydrates28 g9% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein4 g
Vitamin A10% DV
Vitamin C2% DV
Calcium0 mg6% DV
Iron6% DV
  • SOUR CREAM TOPPING (recipe follows)
  • 1 can canned cherry pie filling, (21 oz.) chilled
  • 1 container dairy sour cream (8 oz.)
  • 1/2 teaspoon almond extract
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1-1/4 cups sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 18 vanilla wafer cookies
  • 2 packages cream cheese, (8 oz. each) softened

Directions

  • 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. 1-1/2 to 2 dozen 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.
Ingredients sitting on a table

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