Black Forest Mini Cheesecakes

Ready in : 45 mins

Black Forest Mini Cheesecakes is a dessert that serves 12. One portion of this dish contains around 5g of protein, 27g of fat, and a total of 394 calories. For $1.06 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 11 would say it hit the spot. This recipe from Foodista requires cream, vanillan extract, cream cheese, and salt. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 23%, this dish is not so excellent.

Ingredients

cherry pie filling

1 cup

cocoa powder

3 tablespoons

cream cheese

1.5 pkg

eggs

2

gelatin

1 t

heavy cream

1 c

oreo cookies

12

powdered sugar

2 T

salt

1 tsp

semi-sweet chocolate chips

0.75 c

cream

0.25 c

sugar

0.6666667 c

butter

1.5 T

vanilla extract

1 t

water

0.75 C

Cooking in Steps

1
Preheat oven to 325 degrees. In a medium bowl, mix together crushed Oreos and melted butter. Line a standard sized muffin tin with paper liners.

butter

oreo cookies

muffin tray

bowl

oven
2
Add a heaping tablespoon of the cookie crumb mixture to each liner, press with the back of a spoon to form the crust.

cookies
3
Bake for 5 minutes.

oven
4
Remove from the oven, set aside to cool while preparing the filling.

oven
5
In a small bowl stir together sugar, cocoa powder and salt. In a large mixing bowl add soften cream cheese and sugar/cocoa mix. Beat with an electric mixer until smooth, add melted chocolate, heavy cream and sour cream, beat until combined.

cocoa powder

cream cheese

heavy cream

sour cream

chocolate

sugar

salt

hand mixer

mixing bowl
6
Add eggs, one at a time and mix well after each, then add in vanilla. Tap the bowl on the counter firmly a couple of times to release any air bubbles.

vanilla

egg

bowl
7
Divide batter between the cupcake liners (liners will be full). Tap the pan a couple of times to be sure there are no large air bubble.

cupcakes

muffin liners

frying pan
8
Bake for 15-20 minutes, until the centers jiggle just slightly. (Original recipe called for baking time of 17-20 minutes, mine were done at the 15 minute mark.)

oven
9
Remove pan from oven, let cool at room temp. for 1 hour. Cover in plastic wrap and refrigerate for 2 hours or until fully cooled before topping.

wrap

plastic wrap

oven

frying pan
10
Top the cheesecakes: In a medium bowl whisk together heavy cream, powdered sugar and vanilla.

powdered sugar

heavy cream

vanilla

whisk

bowl
11
Place the bowl in the refrigerator, along with the beaters from your mixer, for 10-15 minutes to get everything well chilled.

blender

bowl
12
Add gelatin to a small bowl, add water. When gelatin absorbs all the water microwave for about 10 seconds to heat and melt the gelatin and make it pourable. Set aside to cool a bit. Beat the cream until just before it reaches soft peak stage, check your gelatin to be sure it has cooled slightly but is still a pourable consistency (if it solidified, just pop it back in the microwave for a couple seconds). With the mixer running, slowly pour in the gelatin and finish whipping the cream to soft peak stage.

gelatin

cream

water

microwave

blender

bowl
13
Top the cakes with a generous spoon full of the whipped cream, using the back of a spoon make a little nest indentation in the top for the cherry filling.

whipped cream

cherries
14
Add a spoon full of the cherry filling and you're done.

cherries

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Black Forest Mini Cheesecakes

Ingredients

cherry pie filling

1 cup

cocoa powder

3 tablespoons

cream cheese

1.5 pkg

eggs

2

gelatin

1 t

heavy cream

1 c

oreo cookies

12

powdered sugar

2 T

salt

1 tsp

semi-sweet chocolate chips

0.75 c

cream

0.25 c

sugar

0.6666667 c

butter

1.5 T

vanilla extract

1 t

water

0.75 C

Cooking in Steps

1 Preheat oven to 325 degrees. In a medium bowl, mix together crushed Oreos and melted butter. Line a standard sized muffin tin with paper liners.

butter

oreo cookies

2 Add a heaping tablespoon of the cookie crumb mixture to each liner, press with the back of a spoon to form the crust.

cookies

3 Bake for 5 minutes.

4 Remove from the oven, set aside to cool while preparing the filling.

5 In a small bowl stir together sugar, cocoa powder and salt. In a large mixing bowl add soften cream cheese and sugar/cocoa mix. Beat with an electric mixer until smooth, add melted chocolate, heavy cream and sour cream, beat until combined.

cocoa powder

cream cheese

heavy cream

sour cream

chocolate

sugar

salt

6 Add eggs, one at a time and mix well after each, then add in vanilla. Tap the bowl on the counter firmly a couple of times to release any air bubbles.

vanilla

egg

7 Divide batter between the cupcake liners (liners will be full). Tap the pan a couple of times to be sure there are no large air bubble.

cupcakes

8 Bake for 15-20 minutes, until the centers jiggle just slightly. (Original recipe called for baking time of 17-20 minutes, mine were done at the 15 minute mark.)

9 Remove pan from oven, let cool at room temp. for 1 hour. Cover in plastic wrap and refrigerate for 2 hours or until fully cooled before topping.

wrap

10 Top the cheesecakes: In a medium bowl whisk together heavy cream, powdered sugar and vanilla.

powdered sugar

heavy cream

vanilla

11 Place the bowl in the refrigerator, along with the beaters from your mixer, for 10-15 minutes to get everything well chilled.

gelatin

cream

water

13 Top the cakes with a generous spoon full of the whipped cream, using the back of a spoon make a little nest indentation in the top for the cherry filling.

whipped cream

cherries

14 Add a spoon full of the cherry filling and you're done.

cherries

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

1
Preheat oven to 325 degrees. In a medium bowl, mix together crushed Oreos and melted butter. Line a standard sized muffin tin with paper liners.

2
Add a heaping tablespoon of the cookie crumb mixture to each liner, press with the back of a spoon to form the crust.

3
Bake for 5 minutes.

4
Remove from the oven, set aside to cool while preparing the filling.

5
In a small bowl stir together sugar, cocoa powder and salt. In a large mixing bowl add soften cream cheese and sugar/cocoa mix. Beat with an electric mixer until smooth, add melted chocolate, heavy cream and sour cream, beat until combined.

6
Add eggs, one at a time and mix well after each, then add in vanilla. Tap the bowl on the counter firmly a couple of times to release any air bubbles.

7
Divide batter between the cupcake liners (liners will be full). Tap the pan a couple of times to be sure there are no large air bubble.

8
Bake for 15-20 minutes, until the centers jiggle just slightly. (Original recipe called for baking time of 17-20 minutes, mine were done at the 15 minute mark.)

9
Remove pan from oven, let cool at room temp. for 1 hour. Cover in plastic wrap and refrigerate for 2 hours or until fully cooled before topping.

10
Top the cheesecakes: In a medium bowl whisk together heavy cream, powdered sugar and vanilla.

11
Place the bowl in the refrigerator, along with the beaters from your mixer, for 10-15 minutes to get everything well chilled.

13
Top the cakes with a generous spoon full of the whipped cream, using the back of a spoon make a little nest indentation in the top for the cherry filling.

14
Add a spoon full of the cherry filling and you're done.