A plate of Black Forest Mini Cheesecakes on a rustic wooden table, featuring a rich chocolate cookie crust, creamy vanilla cheesecake filling, and luscious cherry topping. Some are drizzled with chocolate sauce and garnished with whipped cream and chocolate shavings. Whole cherries and chocolate curls are scattered around for an elegant presentation, with soft natural lighting enhancing the deep chocolate tones and vibrant red cherries.

Black Forest Mini Cheesecakes

Portions:2 dozen cheesecakes.
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Ingrediënten

  • 24 vanilla wafer cookies
  • 2 packages cream cheese softened (8 oz. each)
  • 1-1/4 cups sugar
  • ⅓ cup HERSHEY’S Cocoa
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1 container dairy sour cream 8 oz.
  • ½ teaspoon almond extract
  • SOUR CREAM TOPPING recipe below
  • canned cherry pie filling chilled

Instructies

  • Heat oven to 325°F.
  • Line muffin cups (2-1/2 inches in diameter) with foil bake cups.
  • Place one vanilla wafer (flat-side down) in bottom of each cup. 2. Beat cream cheese in large bowl until smooth.
  • Add sugar, cocoa and flour; blend well.
  • Add eggs; beat well.
  • Stir in sour cream and almond extract.
  • Fill each muffin cup almost full with batter.
  • Bake 20 to 25 minutes or until set.
  • Remove from oven; cool 5 to 10 minutes.
  • Spread heaping teaspoon SOUR CREAM TOPPING on each cup.
  • Cool completely in pan on wire rack; refrigerate.
  • Just before serving, garnish with cherry pie filling.
  • Cover; refrigerate leftover cheesecakes.

Notes / Tips / Wine Advice:

SOUR CREAM TOPPING:

Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved
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Recipe Category Cake / Cheese
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