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Black Forest Mini Cheesecakes Recipe
Intermediate Winter
Black Forest Mini Cheesecakes Recipe
Prep Time: 10 Minutes
Skill Level: Intermediate

Recipe Rating

Black Forest Mini Cheesecakes Recipe

Ingredients

  • 24 vanilla wafer cookies (24)
  • 2 pkgs (8 oz ea) cream cheese, softened (500 g)
  • 1 1/4 cups granulated sugar (300 mL)
  • 1/3 cup HERSHEY'S Cocoa (75 mL)
  • 2 tbsp all-purpose flour (30 mL)
  • 3 eggs (3)
  • 1 cup sour cream (250 mL)
  • 1/2 tsp almond extract (2 mL)
  • SOUR CREAM TOPPING:
  • 1 cup sour cream (250 mL)
  • 2 tbsp granulated sugar (30 mL)
  • 1 tsp vanilla extract (5 mL)
  • Canned cherry pie filling, chilled
Black Forest Mini Cheesecakes Recipe

Directions

  • 1. Preheat oven to 325°F (170°C). Line muffin cups (2 1/2-inch/6 cm diameter) with foil liners. Place one vanilla wafer (flat side down) in bottom of each cup.
  • 2. Beat cream cheese in a 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.
  • 3. Bake for 20 to 25 minutes or until set. Transfer from oven to wire rack; cool for 5 minutes.
  • 4. Sour Cream Topping: Meanwhile, blend sour cream with sugar and vanilla until well combined. Spread a heaping teaspoon onto each cheesecake. Cool to room temperature on a rack; chill until ready to serve. Just before serving, garnish with cherry pie filling.
  • Makes 24 mini cheesecakes.

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