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Mini Black Forest Cheesecake

Review Recipe
a close up shot of Mini Black Forest Cheesecakes on a platter
This mini black forest cheesecake recipe creates a decadent dessert featuring layers of Oreo cookie crust, creamy chocolate cheesecake, and delicious cherry pie filling.
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Table of Contents
  1. Mini Black Forest Cheesecake Ingredients
  2. How to Make This Mini Black Forest Cheesecake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This mini black forest cheesecake looks like something you would order from a gourmet bakery and is one of the most delicious and decadent desserts you will ever eat. The chocolate and cherry flavors pair perfectly together, and the creamy cheesecake is the perfect finishing touch.

a close up shot of Mini Black Forest Cheesecake with a bite taken out of it

Mini Black Forest Cheesecake Ingredients

Mini Black Forest Cheesecake raw ingredients that are labeled

You’ll need:

For the Crust

  • 10 Oreos (or generic version) with the cream centers
  • 3 tablespoons of salted sweet cream butter, melted and cooled

For the Chocolate Cheesecake Filling

  • ½ cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon all-purpose flour
  • 1 (8-ounce) package of cream cheese, softened
  • 4 tablespoons sour cream
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature

For the Topping

  • 2 cups whipped topping, thawed
  • 1 cup canned cherry pie filling
  • Chocolate shavings (optional garnish)

SUBSTITUTIONS AND ADDITIONS

COCOA POWDER: You can substitute unsweetened Dutch cocoa powder or Hershey’s special dark unsweetened cocoa powder in this recipe.

FLOUR: You can use cornstarch in place of the all-purpose flour. 

How to Make This Mini Black Forest Cheesecake Recipe

STEP ONE: Preheat the oven to 325°F. Line a regular muffin tin with cupcake liners. Lightly spray the liners with nonstick cooking spray. Set it aside.

OUR RECIPE DEVELOPER SAYS

Parchment paper liners or foil-lined wrappers are the easiest to peel from the cheesecake filling.

STEP TWO: Add the Oreos to either a food processor or a gallon ziplock bag. If you are using a food processor, pulse until the cookies are crumbs. If using the ziplock bag, you can pound the cookies with either a mallet or a rolling pin. (I used a food processor)

STEP THREE: Add the crushed Oreo cookie crumbs and the melted and cooled butter to a small mixing bowl. Stir to combine completely.

crushed cookies and melted and cooled butter added to a bowl and folded together

STEP FOUR: Use a 1 tablespoon cookie scoop and scoop the buttered crumbs into each cupcake liner. Tamp down the crumbs with the back of a spoon.

buttered crumbs placed in each of the cupcake liners

STEP FIVE: Add the sugar, cocoa powder, and flour to a small bowl. Whisk to combine. Set it aside.

STEP SIX: Using a stand mixer or a medium-sized mixing bowl and an electric hand mixer on medium-high speed, beat together the softened cream cheese, sour cream, and vanilla for 1½ to 2 minutes until completely smooth.

PRO TIP:

Always make sure that your cream cheese is at room temperature. This will help ensure that there are no lumps in your cream cheese mixture.

STEP SEVEN: Add in the sugar and cocoa mixture. Continue to mix for another 1 to 1½ minutes until well incorporated.

sugar and cocoa mixture blended in a bowl

STEP EIGHT: Lower the electric mixer speed to low speed and add the eggs, one at a time, beating well after each egg.

STEP NINE: divide batter on top of the cookie crust ⅔ full. (2 tablespoons)

filling spooned on top of the cookie crust

STEP TEN: Bake for 20 minutes. Turn the oven off and leave the pan in the oven, with the oven door slightly ajar for a further 5 minutes. Remove the pan from the oven and allow the cheesecakes to rest for 30 minutes. Place the muffin pan in the fridge and let the cheesecakes chill for 2 hours.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

STEP ELEVEN: Just before serving, add the whipped topping to a disposable decorator’s bag fitted with a star-shaped decorator’s tip or a quart-size ziplock bag with a corner snipped off. Using even and steady pressure, squeeze the whipped topping in a circular pattern on top of the cheesecakes.

whipped topping squeezed on top of the cheesecakes

STEP TWELVE: Spoon 1 tablespoon of the cherry filling in the center of the whipped topping. Keep in the refrigerator until ready to serve. Add chocolate shavings before serving.

cherries pie filling spooned in the center of the cupcake

How To Serve

Delight your sweet tooth with this delicious cheesecake recipe. Serve these individual desserts with a scoop of vanilla ice cream on the side and a mug of homemade hot chocolate or a pumpkin spice latte.

Our mini apple cheesecakes and Reese’s peanut butter cup mini cheesecakes are two more decadent recipes that we know you will love.

Storage

IN THE FRIDGE: Store any leftover cheesecakes in an airtight container in the refrigerator for up to 4 days. 

IN THE FREEZER: You can freeze the un-topped cheesecakes for up to 1 month. Allow the cheesecakes to thaw overnight in the refrigerator before topping and serving.

overhead shot of Mini Black Forest Cheesecakes on a platter

As rich and delicious as a black forest cake, these mini cheesecakes are the perfect way to indulge. The rich chocolate, creamy cheesecake, and tart cherries work together to create a heavenly dessert that will delight your senses.

FREQUENTLY ASKED QUESTIONS

Can you freeze these black forest mini cheesecakes?

You can prepare these little cheesecakes ahead of time. Leave off the topping and wrap it in plastic wrap before storing it in the freezer. Thaw in the fridge overnight and top with cherries and whipped topping when you are ready to serve it.

How do you know when the mini black forest cheesecakes are done?

If the center looks set but still jiggles when you move the pan, your cheesecake is done.

How do you get the cream cheese to room temperature quickly?

To soften cream cheese quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.

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a close up shot of Mini Black Forest Cheesecakes on a platter

Mini Black Forest Cheesecake

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This mini black forest cheesecake recipe creates a decadent dessert featuring layers of Oreo cookie crust, creamy chocolate cheesecake, and delicious cherry pie filling.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours 15 minutes
Servings 12

Ingredients
  

Crust

  • 10 Oreos, or generic version with the cream centers
  • 3 tablespoons salted sweet cream butter, melted and cooled

Chocolate Cheesecake Filling

  • ½ cup granulated sugar
  • 3 tablespoons cocoa powder, unsweetened
  • 1 tablespoon all-purpose flour
  • 8 ounces cream cheese, softened
  • 4 tablespoons sour cream
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature

Topping

  • 2 cups whipped topping, thawed
  • 1 cup cherry pie filling
  • Chocolate shavings, optional garnish

Instructions
 

  • Preheat the oven to 325°F. Line a regular muffin tin with cupcake liners. Lightly spray the liners with nonstick cooking spray. Set it aside.
  • Add the Oreos to either a food processor or a gallon ziplock bag. If you are using a food processor, pulse until the cookies are crumbs. If using the ziplock bag, you can pound the cookies with either a mallet or a rolling pin.
  • Add the crushed cookies and the melted and cooled butter to a small mixing bowl. Stir to combine completely.
  • Use a 1 tablespoon cookie scoop and scoop the buttered crumbs into each cupcake liner. Tamp down the crumbs.
  • Add the sugar, cocoa powder, and flour to a small bowl. Whisk to combine. Set it aside.
  • Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the softened cream cheese, sour cream, and vanilla for 1½ to 2 minutes until completely smooth.
  • Add in the sugar and cocoa mixture. Continue to mix for another 1 to 1½ minutes until well incorporated.
  • Lower the mixer speed to low and add the eggs, one at a time, beating well after each egg.
  • Spoon the filling on top of the cookie crust ⅔ full (about 2 tablespoons)
  • Bake for 20 minutes. Turn the oven off and leave the pan in the oven, with the oven door slightly ajar for a further 5 minutes. Remove the pan from the oven and allow the cheesecakes to rest for 30 minutes. Place the pan in the fridge and allow the cheesecakes to chill for 2 hours.
  • Just before serving, add the whipped topping to a disposable decorator’s bag fitted with a star-shaped decorator’s tip or a quart-size ziplock bag with a corner snipped off. Using even and steady pressure, squeeze the whipped topping in a circular pattern on top of the cheesecakes.
  • Spoon 1 tablespoon of the cherry pie filling in the center of the whipped topping. Keep in the refrigerator until ready to serve. Add chocolate shavings before serving.

Notes

  • Parchment paper liners or foil-lined wrappers are the easiest to peel from the cheesecake filling.
  • Always make sure that your cream cheese is at room temperature. This will help ensure that there are no lumps in your cream cheese mixture.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

Nutrition

Calories: 247kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 147mg | Potassium: 120mg | Fiber: 1g | Sugar: 16g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
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