Dessertscookingclassy5.0
Black Forest Mini Cheesecakes
Black Forest Cheesecakes layered with an Oreo crust, a rich, velvety smooth chocolate cheesecake, sweet and fluffy whipped creamy and a slightly tart, vibrantly red luscious cherry topping.
👥 12 Servings⏱️ Prep & Cook: 4h⏳ Prep: 35 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- oven
- whisk
📝 Preparation Steps
1
For the crust:
2
Preheat oven to 325 degrees. In a mixing bowl, using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each.
Oreos12(3/4 cup) semi-sweet chocolate chips ( or chopped semi-sweet chocolate, melted and cooled slightly)4.5 oz
3
Press crumbs into an even layer. Bake in preheated oven ⏱️ 5 minutes. Remove from oven and allow to cool while preparing filling.
4
For the cheesecake filling:
5
In a mixing bowl, whisk together 2/3 cup granulated sugar, cocoa and salt until no clumps of cocoa remain. Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth.
(3/4 cup) semi-sweet chocolate chips ( or chopped semi-sweet chocolate, melted and cooled slightly)4.5 ozcup granulated sugar2/3Tbsp salted butter, (melted)1 1/2salt1 pinchcream cheese, (softened well (1 1/2 8 oz. pkgs))12 oz
6
Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. Pour in melted chocolate and mix just until combined, then add 1/4 cup heavy cream and sour cream and mix just until combined.
(3/4 cup) semi-sweet chocolate chips ( or chopped semi-sweet chocolate, melted and cooled slightly)4.5 ozlarge eggs2cup heavy cream1/4
7
Forcefully tap bowl against countertop, about 30 times, to release some of the air bubbles. Divide mixture among muffin cups (over crust layer), adding about a slightly heaping 1/4 cup to each.
8
Bake in 325 degree oven ⏱️ 17 - 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature ⏱️ 1 hour, then cover with plastic wrap and refrigerate ⏱️ 2 hours.
9
For the topping:
10
In a mixing bowl, using an electric hand mixer, whip 1 1/4 cups heavy cream until soft peaks form then add 2 1/2 Tbsp sugar and whip until stiff peaks form.
(3/4 cup) semi-sweet chocolate chips ( or chopped semi-sweet chocolate, melted and cooled slightly)4.5 ozcups heavy cream1 1/4
11
Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer (or if spreading whipped topping, just create a small well into the center).
12
Spoon a heaping tablespoon (about 2 tbsp) Cherry pie filling into the center of each. Store in refrigerator in an airtight container (I preferred to let them rest about ⏱️ 10 minutes at room temp before serving. Also, preferably add topping within ⏱️ 2 hours of serving).
Nutrition Facts
calories
446 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
2 g
sugar Content
24 g
sodium Content
192 mg
protein Content
5 g
cholesterol Content
106 mg
carbohydrate Content
40 g
saturated Fat Content
17 g
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