Black Forest Mini Cheesecakes

Black Forest Mini Cheesecakes

69 Reviews 3 Pics
Recipe by

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 24 individual cheesecakes



  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.

Share It

Reviews (69)

Rate This Recipe
Dessert Queen

Dessert Queen

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 recipe to keep on hand for a quick, tasty dessert!

I'm nuts too...

I'm nuts too...

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) and used about 1/2 tbsp. smashed down to fit into the bottom of each cup, then baked them for about 10 min., and then followed the recipe from there. Topped them with the sour cream mixture and then frozen mixed berries (thawed) with a little of the "juice" for each. They turned out great. I suggest doubling the sour cream mixture, it doesn't go very far, and is pretty tasty. Thanks Hershey's!



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 look strange. The chocolate taste of the cheesecake was very bitter. If not for the topping, these would have been inedible.

More Reviews

Similar Recipes


Amount Per Serving (24 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 97 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:


next recipe: