TINA'S BLACK FOREST MINI CHEESECAKES
My friend and former co-worker, Tina, very kindly shared this family favorite recipe. I have made them many times over the years for parties. They are easy and always the first thing to go from the dessert table when I serve them. You can spread the batter out to as many as 24 muffin tins, if needed.
Provided by HeatherFeather
Categories Cheesecake
Time 50m
Yield 18-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Line 18 regular size muffin tins with foil baking cup papers (the regular paper ones get too soggy).
- Place one cookie in the bottom of each baking cup.
- In a large bowl, beat cream cheese until smooth.
- Add sugar, cocoa, and flour, blending well.
- Add eggs, beating well.
- Stir in sour cream and almond extract.
- Fill each prepared tin almost full with cream cheese mixture- but leaving room for rising and for the topping which will get added later.
- Bake 20-25 minutes, or until set.
- Remove from oven and let cool 10 minutes.
- Mix together sour cream, sugar and vanilla for the topping while the cakes are cooling.
- Spread a heaping teaspoonful of topping onto each cake; the cakes will still be warm at this point.
- Let cakes cool in pans about 30 minutes, then CHILL well.
- Garnish each cake just before serving with a dollop of cherry pie filling- if you do this too far in advance, the topping will cause the cheesecakes to get soggy.
- You may have extra pie filling left over.
- Keep leftover cheesecakes chilled.
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asik asik
[email protected]These mini cheesecakes are so good! I love the combination of the chocolate cookie crust and the creamy cheesecake filling. The cherry topping is also a nice touch.
Solomon Otah
[email protected]I've made these mini cheesecakes several times and they are always a hit. They are the perfect dessert for any occasion.
Robert Tanner
[email protected]These mini cheesecakes are a bit time-consuming to make, but they are definitely worth the effort. They are so delicious and they look so impressive.
ami jakir vai
[email protected]I'm not a huge fan of cheesecake, but I really enjoyed these mini cheesecakes. The crust is delicious and the filling is light and fluffy. The cherry topping is also a nice touch.
Danish Irshad
[email protected]These mini cheesecakes are amazing! The crust is perfect and the filling is so creamy and smooth. I love the cherry topping too.
Tasnim Reza RAISA
[email protected]I made these mini cheesecakes for my family and they loved them! They are the perfect size for a single serving and they are so easy to make.
Bryan Cosme
[email protected]These mini cheesecakes are so cute and delicious! I love the way the chocolate cookie crust pairs with the creamy cheesecake filling. The cherry topping is also a nice touch.
Mudasir Depar
[email protected]I was skeptical about making these mini cheesecakes because I'm not a great baker. But they turned out so well! The crust is crispy and the filling is creamy and smooth. The cherry topping is the perfect finishing touch.
Robel Seyfu
[email protected]These mini cheesecakes are the perfect dessert for any occasion. They are easy to make, look beautiful, and taste delicious. I love that they can be made ahead of time and refrigerated until you are ready to serve them.
Bhagwati Rana
[email protected]I made these mini cheesecakes for a party and they were a huge hit! They are so easy to make and they taste amazing. I love the combination of the chocolate cookie crust, the creamy cheesecake filling, and the cherry topping. I will definitely be mak