• eStore
  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »

Black Forest Mini Cheesecakes Recipe

Black Forest Mini Cheesecakes

Prep Time: 28 Minutes

Skill Level: Beginner

Recipe Rating


  • 18 vanilla wafer cookies
  • 2 packages (8 oz. each) cream cheese
  • 1-1/4 cups sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1 container (8 oz.) dairy sour cream
  • 1/2 teaspoon almond extract
  • 1 can ( 21 oz.) canned cherry pie filling


  • 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.

Ratings & Reviews

    These little cheesecakes were really easy to make and tasted great. I did make some adjustments because one of the people I was making them for cannot have anything with gluten in it. I used a gluten-free flour and used gluten-free cookies for the base and they tasted great. I also doubled the recipe for the sour cream topping to have enough for all of the cakes. Overall, a great recipe that everyone loved.