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Gingerbread Sheet Cake

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 325°F (160°C). Line 12 muffin cups with paper or foil liners.
  2. 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.
  3. 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.
  4. Fill each prepared muffin cup 3/4 full with the cheesecake batter. Sprinkle reserved cookie crumbs on top of each.
  5. Bake for 20–25 minutes, or until the cheesecakes are set. Remove and allow to cool completely.
  6. Cover and refrigerate the cheesecakes for at least 2 hours before serving.
  7. 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.

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