Black Forest Mini Cheesecakes

Black Forest Mini Cheesecakes


"Mini chocolate cheesecakes made in muffin cups! Chocolate cheesecake is topped with sweetened sour cream and garnished with cherry pie filling."


{{adjustedServings}} servings 223 cals
Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Heat oven to 325 F. Line 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.
  4. To make 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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  1. 90 Ratings


Holy Cow! I've made this twice and I don't think you can make this wrong. Both times, they turned out VERY well - creamy, chocolaty, absolutely delicious! Everyone LOVED them! Definitely a reci...

I made these for a party Saturday night & I'll tell ya, they worked out great. Instead of a "vanilla wafer" which is too small, I used peanut butter cookie dough (that I bought from market day)...

The sour cream topping was tasty, but that's about all good I can say about these cheesecakes. The vanilla wafer cookie did NOT form a crust as it was too small so it just made the cheesecake ...