Black Forest Cheesecake Cupcakes

11.27.2013

Happy Thanksgiving everyone! I love Thanksgiving, what food lover doesn’t? So basically who in the world doesn’t :)? I decided to start the pre-holiday right today, we had BLT’s for dinner and these. Gotta keep it light and healthy so I can feast tomorrow. Ha if only that could be considered light. One of my favorite meals ever, though. Bacon followed by cheesecake. And not just any cheesecake, these decadent 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 cherry topping (which is one reason I cheated and used canned, I love that red color).

Black Forest Cheesecake Cupcakes | Cooking Classy

Cheesecake is quickly becoming what I’d like to consider my specialty, especially when it is in cupcake form. It is one of my favorite foods after all. I have so many more variations I look forward to posting but for now be sure to try these out soon. They are basically three incredible desserts in one, chocolate, cheesecake and pie. Doesn’t get much better than that, right? Enjoy!

Black Forest Cheesecake Cupcakes | Cooking Classy

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Black Forest Cheesecake Cupcakes

5 from 1 vote

Ingredients

Crust

  • 12 Oreos
  • 1 1/2 Tbsp salted butter , melted

Cheesecake

  • 4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly
  • 2/3 cup granulated sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1 pinch salt
  • 12 oz . cream cheese , softened well (1 1/2 8 oz. pkgs)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 1/4 cup sour cream

Topping

  • Store-bought (canned) or homemade cherry pie filling*
  • 1 1/4 cups heavy cream
  • 2 1/2 Tbsp granulated sugar
  • Finely chopped or shaved chocolate , for garnish (optional)

Instructions

  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. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  3. For the cheesecake filling:
  4. 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. 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. 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. 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.
  5. For the topping:
  6. 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. 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). 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.).
  7. *I considered making it homemade but finding and pitting the right type of cherries didn't seem worth the hassle so I just used canned. I used about 3/4 of a 21 oz can.
  8. Recipe Source: Cooking Classy

56 comments

  • Gail: Hi Jaclyn, I love these cupcakes! I use the Nabisco chocolate wafers, instead of Oreos. I add 1 tsp. espresso powder to the batter. And 2 Tbsp. Amaretto to the whip cream. There is a cherry filling by Duncan Heinz that has no corn syrup. My family/friends request I bring these for all holidays, birthdays, parties, games… you get the idea. Thank you, thank you, thank you! November 29, 2018 at 11:34pm Reply

  • Chris Fuller: It really is an excellent recipe!!! They taste great!!!!! I don’t usually use rum but someone asked me to bake something with rum so I had some and decided to use some maybe one and a half tsps. I also just used the whole Oreo sandwich as the crust without separating and crumbling it. Thank you so much!! March 4, 2016 at 6:18am Reply

    • Jaclyn: I’m so glad you liked them Chris! Thanks for your feedback! March 4, 2016 at 9:45am Reply

  • Sue Lo: What size paper cups? Do you need spray so they won’t stick. They look gorgeous-little works of art! Also I need gluten free so I hope the Oreo cookie isn’t essential. February 3, 2016 at 11:00am Reply

    • Jaclyn: I use the standard size cups (not mini or jumbo). You shouldn’t need to spray them, once they are fully chilled they should come off pretty easily. And you could use a gluten free alternative to the Oreos, I haven’t tried them yet but the Glutino seem like they’d be the best sub. February 4, 2016 at 6:11pm Reply

      • Jennifer: Ian wondering if a buttercream would suffice over a whipped cream, or perhaps a ganache? This is going to be a birthday gift for a friend and she won’t eat them before the whip is ruined April 7, 2016 at 12:09pm Reply

  • Patricia: Do you bake them using a bain marie? Because I baked them without it and they didn’t go as I expected, they have a really nice flavour, but they don’t look as appealing as they look in the photo. April 9, 2015 at 6:02pm Reply

    • Jaclyn: I didn’t but it shouldn’t hurt them if you do. They are small and don’t cook very long so with the cupcakes it never seems necessary but you could always test it out and see if you like the results better. April 10, 2015 at 10:09pm Reply

      • Patricia: Thanks. Mine took about 35 minutes to bake so they would take longer, but I think that would be a great idea because their tops may not have big holes -altough it was very useful to frost them- April 11, 2015 at 6:44am Reply

  • Miniature Chocolate Ganache Cheesecakes: […] Adapted from Cooking Classy […] January 28, 2015 at 1:32pm Reply

  • Charice: will the recipe be the same if I make it as 1 pie or will i have to double it? December 23, 2014 at 5:30pm Reply

    • Jaclyn: I would recommend doubling and you’ll also need to increase the baking time and I might suggest using a water bath also. December 24, 2014 at 4:57pm Reply

  • Megan: Hello! Do you think they could be done as mini cupcakes (and would anything have to be adjusted)? These look fantastic! September 5, 2014 at 9:23am Reply

    • Jaclyn: I think that would work okay, you may need to pulse the cherry pie filling in a food processor just a few times so they’re aren’t whole cherries in it because I don’t know how well it would fit into minis. September 22, 2014 at 9:53pm Reply

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