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Black Forest Mini Cheesecakes Recipe

Black Forest Mini Cheesecakes
Beginner

Prep Time: 28 Minutes

Skill Level: Beginner

Recipe Rating

Ingredients

  • SOUR CREAM TOPPING
  • 1 can ( 21 oz.) canned cherry pie filling
  • 1 container (8 oz.) dairy sour cream
  • 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 (8 oz. each) cream cheese

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.
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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.
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