Black Forest Mini Cheesecakes layered with an Oreo crust, a rich, velvety smooth chocolate cheesecake, sweet and fluffy whipped creamy and a slightly tart, vibrantly red luscious cherry topping.
Black Forest Mini Cheesecakes
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, Black Forest Cheesecakes!
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!
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Black Forest Mini Cheesecakes
- 12 Oreos
- 1 1/2 Tbsp salted butter, melted
- For the crust:
- 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.
- For the cheesecake filling:
- 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.
- For the topping:
- 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).