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."


servings 223 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • 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 ...