Black Forest Cheesecakes are a festive and irresistible dessert that combines the richness of chocolate, the tang of cherries, and the creaminess of cheesecake—all in one decadent bite. These individual cheesecakes are made with a chocolate cookie base, creamy chocolate filling, and are finished with luscious cherry pie topping and whipped cream. Perfect for holidays or any special occasion, they’re as impressive as they are easy to make.
Why You’ll Love This Recipe
These mini cheesecakes deliver all the indulgence of a classic Black Forest cake in a convenient, single-serve form. The chocolate and cherry pairing is timeless, while the smooth cheesecake center offers a satisfying richness. The cookie base makes prep simple with no need for baking crusts, and the cherry pie filling adds a vibrant, festive touch. They also store well, making them ideal for make-ahead entertaining during the holiday season and beyond.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 12 chocolate sandwich cookies with crème filling
- 2 (8 oz) packages cream cheese, softened
- ¾ cup white sugar
- ⅓ cup baking cocoa
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (21 oz) can cherry pie filling
- ½ cup whipped topping
Directions
1. Preheat and Prepare:
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper or foil liners.
2. Prepare Cookie Base:
Separate the sandwich cookies. Place the creme-topped halves in each muffin liner, creme-side up. Crush the plain cookie halves and set aside.
3. Make the Cheesecake Filling:
In a large bowl, beat the cream cheese, sugar, cocoa powder, and vanilla extract until smooth and fluffy. Add the eggs one at a time, mixing until just combined.
4. Assemble the Cheesecakes:
Spoon the cheesecake filling over each cookie base, filling the liners about ¾ full. Sprinkle a portion (about ¼ cup) of the reserved crushed cookies over the tops. Discard or save any remaining crumbs for future use.
5. Bake:
Bake for 20–25 minutes, or until the centers are set. Remove from oven and allow to cool completely at room temperature. Then refrigerate for at least 2 hours to firm up.
6. Decorate and Serve:
Just before serving, top each cheesecake with 2 tablespoons of cherry pie filling and a small dollop of whipped topping.
Servings and timing
Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
Variations
- Crust Alternatives: Use chocolate graham crackers or Oreo thins for a more subtle base.
- Dark Chocolate Version: Substitute dark cocoa powder for a richer, bittersweet chocolate flavor.
- Fresh Cherry Topping: Use a homemade cherry compote with fresh or frozen cherries if desired.
- Liqueur Twist: Add 1 tablespoon of kirsch or cherry liqueur to the cheesecake batter for an adult version.
Storage/Reheating
Refrigerator: Store covered in the refrigerator for up to 4 days.
Freezer: Freeze the cheesecakes (without toppings) in an airtight container for up to 1 month. Thaw overnight in the refrigerator before topping and serving.
Reheating: Not recommended—serve chilled for best texture and flavor.
FAQs
Can I use low-fat cream cheese?
Yes, though full-fat cream cheese yields the creamiest, richest result. Low-fat versions may be slightly less firm.
Can I make these ahead of time?
Absolutely. These mini cheesecakes are ideal for making 1–2 days in advance. Just add the toppings before serving.
What kind of cocoa powder should I use?
Use unsweetened baking cocoa or Dutch-processed cocoa for best results. Avoid hot cocoa mixes, which contain added sugar and milk powder.
How do I know when the cheesecakes are done?
The centers should be just set and no longer wobbly. A slight jiggle is okay, as they will firm up when chilled.
Can I use homemade cherry pie filling?
Yes, homemade pie filling or compote works beautifully and allows you to control the sweetness.
Do I need a water bath?
No water bath is needed for these mini cheesecakes, which simplifies the baking process.
Can I make these without cupcake liners?
Liners are highly recommended for easy removal. If you don’t have them, grease the muffin tin well and allow the cheesecakes to cool fully before carefully removing.
Can I make these in mini muffin tins?
Yes, for bite-sized versions, use a mini muffin pan. Adjust baking time to 10–12 minutes and use mini sandwich cookies or a crushed cookie base.
How do I keep the cheesecake from cracking?
Avoid overmixing once the eggs are added, and do not overbake. Cooling slowly and chilling properly also helps prevent cracks.
Can I serve these warm?
These are best served chilled to maintain their structure and flavor balance.
Conclusion
Black Forest Cheesecakes are a delightful fusion of rich chocolate, creamy cheesecake, and bright cherry topping—all in a perfectly portioned mini dessert. Elegant yet easy to prepare, they’re ideal for holidays, parties, or whenever you need a dessert that’s both comforting and impressive. With just a few simple steps, you’ll have a tray of bakery-style cheesecakes that are sure to impress any crowd.
PrintGingerbread Sheet Cake
These mini Black Forest Cheesecakes feature a rich chocolate cheesecake base on top of chocolate sandwich cookies, topped with sweet cherry pie filling and whipped topping. They’re an easy, festive dessert perfect for the holidays or any time you crave the classic chocolate-cherry combo.
- Prep Time: 00:20
- Cook Time: 00:20
- Total Time: 02:40
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 chocolate sandwich cookies with creme filling
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup white sugar
- 1/3 cup baking cocoa
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (21 oz) can cherry pie filling
- 1/2 cup whipped topping
Instructions
- Preheat oven to 325°F (160°C). Line 12 muffin cups with paper or foil liners.
- Separate chocolate sandwich cookies; place the creme-topped halves into the bottom of each muffin cup, creme-side up. Crush the tops and reserve 1/4 cup of the crumbs for topping.
- In a large bowl, beat cream cheese, sugar, cocoa powder, and vanilla until light and fluffy. Add eggs one at a time and mix until just blended.
- Fill each prepared muffin cup 3/4 full with the cheesecake batter. Sprinkle reserved cookie crumbs on top of each.
- Bake for 20–25 minutes, or until the cheesecakes are set. Remove and allow to cool completely.
- Cover and refrigerate the cheesecakes for at least 2 hours before serving.
- Before serving, top each mini cheesecake with about 2 tablespoons of cherry pie filling and a dollop of whipped topping.
Notes
- Use foil liners for easier removal and a more elegant presentation.
- Make ahead and chill overnight for best texture and flavor.
- You can substitute fresh whipped cream for the topping if desired.
- Try using cherry preserves or compote for a more homemade topping variation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg