Mini Black Forest Cheesecake

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 Time20

Cook Time25

Rest/Chill Time2 30

Total Time3 15

Course: Dessert

Cuisine: American

Keyword: Mini Black Forest Cheesecake Recipe

Servings:

Calories: 247kcal

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