These Black Forest Mini Cheesecakes are pure bliss in a bite-sized treat! Imagine a velvety smooth cream cheese filling atop a decadent chocolate cookie crust, all topped with a luscious cherry compote. Each bite is a perfect balance of rich chocolate, tangy cream cheese, and sweet cherries, creating a harmonious explosion of flavors.

These mini cheesecakes are not only delicious but also visually appealing, making them the perfect dessert for any occasion. Trust me, one bite of these heavenly delights and you’ll be hooked!

Ingredients Needed for This Recipe

For the crust:

1 cup chocolate graham cracker crumbs (about 8 crackers)
2 tablespoons sugar

4 tablespoons unsalted butter, melted

For the filling:

16 ounces cream cheese, softened

1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

1/4 cup sour cream
1/4 cup cocoa powder
2 tablespoons all-purpose flour

For the cherry topping:

1 cup cherry pie filling
Fresh cherries, for garnish (optional)

Whipped cream, for serving (optional)
Chocolate shavings, for garnish (optional)

This recipe makes 12 mini cheesecakes.

Instructions for Making Black Forest Mini Cheesecakes

Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or use silicone muffin cups for easy removal.
Make the crust: In a medium bowl, combine the chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir until well combined. Press about a tablespoon of the mixture into the bottom of each muffin cup. Press down firmly to create an even layer. Bake for 5 minutes, then remove from the oven and allow to cool while you make the filling.
Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, cocoa powder, and flour until well combined. The mixture should be smooth and free of lumps.

Fill the crusts: Divide the cheesecake filling evenly among the crust-lined muffin cups, filling each one about 3/4 full.
Bake the cheesecakes: Bake in the preheated oven for about 22-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Turn off the oven, open the oven door slightly, and let the cheesecakes cool in the oven for about an hour. This helps prevent cracking.
Chill: After they’ve cooled, transfer the cheesecakes to the refrigerator to chill for at least 3 hours, or overnight.

Add the cherry topping: Once chilled, spoon a generous amount of cherry pie filling on top of each cheesecake.
Garnish and serve: Before serving, garnish each mini cheesecake with whipped cream, a fresh cherry, and chocolate shavings if desired. Enjoy your Black Forest Mini Cheesecakes!

Tips for Perfecting the Recipe

Ensure Ingredients Are at Room Temperature: For the cheesecake filling, having ingredients like cream cheese, eggs, and sour cream at room temperature is crucial. It ensures they combine smoothly without lumps, resulting in a creamier texture for your cheesecakes.

Do Not Overmix: After adding the eggs, mix just until combined. Overmixing can incorporate too much air into the batter, leading to cheesecakes that rise too much during baking and then fall and crack as they cool.

Use Quality Cocoa Powder: Since the chocolate flavor in these mini cheesecakes is primarily from cocoa powder, using a high-quality brand can make a significant difference in taste.

Water Bath Alternative: While traditional cheesecakes often require a water bath to bake evenly and avoid cracks, these mini versions are less prone to cracking due to their size. However, placing a pan of water on the rack below the cheesecakes can help create a moist environment in the oven, which is beneficial.

Press the Crust Firmly: A well-pressed crust is less likely to crumble when you remove the cheesecakes from the muffin tin. Use the back of a spoon or a small glass to press down firmly and evenly.

Cool Gradually: Allow the cheesecakes to cool gradually in the oven with the door ajar, then on the countertop, and finally in the fridge. This slow cooling process helps prevent cracking.

Fill Properly: Avoid the temptation to overfill the muffin cups. Filling them 3/4 full allows the cheesecake to expand slightly without overflowing.

Serving Suggestions

Pair with Coffee or Wine: The rich flavors of Black Forest Mini Cheesecakes pair wonderfully with the bitterness of a good espresso or the depth of a sweet red wine, enhancing the overall dining experience.

Serve as Part of a Dessert Platter: These mini cheesecakes look stunning when presented as part of a dessert platter, surrounded by fresh fruits, nuts, and an assortment of chocolates.

Decorate with Fresh Ingredients: Just before serving, add a touch of elegance with fresh whipped cream, a single fresh cherry on top, and a sprinkle of chocolate shavings. The freshness of these toppings adds to the texture and taste.

Individual Serving Options: For a personalized touch, serve each mini cheesecake on a small plate drizzled with chocolate sauce or cherry syrup, accentuating the flavors of the cheesecake itself.

Storage Tips

Refrigerating: Store the mini cheesecakes in an airtight container in the refrigerator. They will keep for up to 5 days. It’s best to add the cherry topping and garnishes just before serving to keep the crust from becoming soggy.

Freezing for Longevity: These mini cheesecakes freeze exceptionally well. Freeze them on a baking sheet first, then once solid, wrap each one individually in plastic wrap followed by a layer of foil. Store in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight before serving.

Avoiding Condensation: When thawing frozen cheesecakes, remove them from their wrappings before refrigerating to avoid condensation from making the crusts soggy.

Frequently Asked Questions

Can I use regular graham crackers instead of chocolate ones for the crust? Yes, you can use regular graham cracker crumbs and add 1 tablespoon of cocoa powder to them to maintain the chocolatey crust.

What can I use if I don’t have muffin liners? You can grease the muffin tin with butter or non-stick spray. However, using silicone muffin cups or liners makes the removal process much easier and cleaner.

Can I make these cheesecakes in a mini cheesecake pan with removable bottoms? Absolutely, a mini cheesecake pan works great for this recipe. Just adjust the baking time as needed since the size may vary slightly from standard muffin cups.

How do I know when the cheesecakes are done baking? The cheesecakes are done when the edges are set but the center still jiggles slightly when the pan is gently shaken. They will continue to set as they cool.

Can I substitute the sour cream? Yes, if necessary, you can substitute equal amounts of Greek yogurt for the sour cream. Keep in mind this may alter the flavor slightly.

Black Forest Mini Cheesecakes

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Creating a delicious and visually appealing recipe for Black Forest Mini Cheesecakes, perfect for any occasion.

Ingredients

For the crust:

1 cup chocolate graham cracker crumbs about 8 crackers

2 tablespoons sugar
4 tablespoons unsalted butter melted

For the filling:

16 ounces cream cheese softened

1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

1/4 cup sour cream
1/4 cup cocoa powder
2 tablespoons all-purpose flour

For the cherry topping:
1 cup cherry pie filling

Fresh cherries, for garnish (optional)

Whipped cream for serving (optional)

Chocolate shavings for garnish (optional)
This recipe makes 12 mini cheesecakes.

Instructions

Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or use silicone muffin cups for easy removal.

Make the crust: In a medium bowl, combine the chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir until well combined. Press about a tablespoon of the mixture into the bottom of each muffin cup. Press down firmly to create an even layer. Bake for 5 minutes, then remove from the oven and allow to cool while you make the filling.
Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, cocoa powder, and flour until well combined. The mixture should be smooth and free of lumps.
Fill the crusts: Divide the cheesecake filling evenly among the crust-lined muffin cups, filling each one about 3/4 full.

Bake the cheesecakes: Bake in the preheated oven for about 22-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Turn off the oven, open the oven door slightly, and let the cheesecakes cool in the oven for about an hour. This helps prevent cracking.
Chill: After they’ve cooled, transfer the cheesecakes to the refrigerator to chill for at least 3 hours, or overnight.
Add the cherry topping: Once chilled, spoon a generous amount of cherry pie filling on top of each cheesecake.

Garnish and serve: Before serving, garnish each mini cheesecake with whipped cream, a fresh cherry, and chocolate shavings if desired. Enjoy your Black Forest Mini Cheesecakes!