Mini Black Forest Cheesecakes
Summertime is the best time to make the most out of fresh seasonal cherries. I did just that with these Mini Black Forest Cheesecakes. This is a perfectly proportioned decadent dessert that will leave you satisfied and not feeling like you're missing the whole cheesecake. A crisp biscuit layer followed by a rich and creamy cheesecake filling, topped with fresh cherry filling and whipped cream. A great after dinner treat to enjoy any time of the year.
Servings: 12 Mini Cheesecakes
Calories: 385kcal
Ingredients
For the Cherry Filling:
- 2 cups cherries pitted
- 2 tbsp granulated white sugar
- 2 tsp cornstarch
For the Cookie Base:
- 1 cup cookie crumbs your choice, I used digestive cookie crumbs
- 4 tbsp butter melted
For the Cheesecake Filling:
- 12 oz cream cheese room temperature
- 1/4 cup cream
- 1/2 cup granulated white sugar
- 2 eggs
- 2 tbsp cocoa powder
- 3/4 cup chocolate chips melted
- 1 tsp vanilla extract
For the Topping:
- 1 cup whipping cream
- 2 tbsp chocolate shavings
Instructions
For the Cherry Filling
- In a medium sized saucepan, add the pitted cherries, sugar and cornstarch. Give a good stir and set over medium to high heat. Bring to a boil, reduce heat to medium low and allow too cook down for about 10 minutes. Stirring occasionally. Remove from heat and allow to cool. Set aside.
For the Cookie Base
- Line 12 muffin tins with cupcake liners.
- In a medium bowl, combine the cookie crumbs with the melted butter. Stir well to combine.
- Evenly add the cookie crumbs to the muffin tins. About a heaping tablespoon each. Firmly press down and set aside.
For the Cheesecake Filling
- Preheat oven to 325 degrees F/163 degrees C.
- Melt the chocolate chips in a double boiler, stir a few times while they melt. Remove from heat and allow to cool.
- Combine the cocoa powder and the sugar in a small bowl. Stir to combine and set aside.
- In the bowl of your electric mixer, add the cream cheese and mix on high for a minute. Add the cocoa powder and sugar and mix until well combined, about 2 minutes.
- Add teh eggs, one at a time, beating well after each addition. Whisk in the vanilla extract. Add the cooled melted chocolate and mix on high for about a minute. Add the cream and beat on high for another minute.
- Evenly fill all the tins with the mixture. Bake for about 18 minutes until they are baked but still a little wobbly in the centers.
- Remove from oven and place on a wire cooling rack for about an hour to cool.
- Once cooled, they can be wrapped and chilled in the refrigerator.
For the Topping & Assembly
- Place the whipping cream in a cold bowl and beat on high until it forms peaks. This will take about 2 - 4 minutes.
- Remove paper liners from cooled cheesecakes. Top each one with whipped cream, cherries and chocolate shavings.
- Ready to enjoy!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- If the cherries are too dry while cooking, add a few tablespoons of water.
- You can substitute frozen cherries instead of fresh. Thaw before cooking.
- Any kind of cookie crumbs can be used for this recipe. Graham wafers or Oreo cookie crumbs would work well.
- I used unsweetened whipping cream for the topping. If you prefer it a little sweeter, add a tablespoon of sugar to the whipping cream, stir well. Cover and refrigerate for about 10 minutes before whipping.
- These will keep up to three days in an airtight container in the fridge.
- For best results, remove from the fridge about half an hour before serving.
Nutrition Facts
Mini Black Forest Cheesecakes
Amount Per Serving (1 cheesecake)
Calories 385
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 104mg35%
Sodium 186mg8%
Potassium 157mg4%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 24g27%
Protein 5g10%
Vitamin A 943IU19%
Vitamin C 2mg2%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.