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Tina's Black Forest Mini Cheesecakes Recipe

These decadent Black Forest Mini Cheesecakes are a guaranteed crowd-pleaser! A family favorite recipe from my friend Tina, these easy-to-make cheesecakes are always the first to disappear at any gathering. Rich, creamy, and intensely chocolatey, they're topped with a tangy sour cream swirl and a burst of sweet cherry pie filling. Perfect for parties, holidays, or any special occasion – prepare to be amazed by how quickly these bite-sized delights vanish!

Prep Time 30 mins
Cook Time 50 mins
Calories 288.2 kcal
Protein 9g
Rating 5.0 (2 Reviews)
Tina's Black Forest Mini Cheesecakes 22

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tina's Black Forest Mini Cheesecakes

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How to Make Tina's Black Forest Mini Cheesecakes

  1. Preheat oven to 325°F (160°C).
  2. Line 18 regular-size muffin tins with foil baking cup papers.
  3. Place one chocolate cookie (like Oreo or similar) in the bottom of each baking cup.
  4. In a large bowl, beat 16 ounces (2 (8 ounce) packages) cream cheese until completely smooth and creamy.
  5. Add 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, and ¼ cup all-purpose flour. Beat until well combined.
  6. Add 4 large eggs one at a time, beating well after each addition.
  7. Stir in 1 cup sour cream and 1 teaspoon almond extract.
  8. Fill each prepared tin almost full with the cream cheese mixture, leaving some space for rising and the topping.
  9. Bake for 20-25 minutes, or until the cheesecakes are set and no longer jiggly in the center.
  10. Remove from oven and let cool for 10 minutes in the muffin tin.
  11. While the cheesecakes are cooling, prepare the topping: In a medium bowl, whisk together ½ cup sour cream, ¼ cup powdered sugar, and ½ teaspoon vanilla extract.
  12. Spread a heaping teaspoon of the sour cream topping onto each cheesecake.
  13. Let the cheesecakes cool in the pans for about 30 minutes, then chill in the refrigerator for at least 2 hours, or preferably overnight.
  14. Just before serving, garnish each cheesecake with a dollop of cherry pie filling. (Adding the filling too early will make the cheesecakes soggy.)
  15. Enjoy! Leftover cheesecakes should be stored in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

62g

Fat

47g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Eggs Dairy American Oven Easy Finger Food Holiday Event Kid Friendly Chocolate Cheesecake Cheese Eggs Dietary Christmas Low Sodium Valentines Day Low In Something Equipment Number Of Servings Presentation