Black Forest Cheesecakes

Black Forest Cheesecakes

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"A Yuletide treat, these easy mini-cheesecakes combine the perfect match of chocolate and cherries."
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2 h 40 m servings 307 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
  2. Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
  3. Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
  4. Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
  5. Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.



This recipe is quick and easy, but the chocolate cheesecake is divine. I also use the chocolate filling for making marble cheesecake, and have also put the sandwich cookies in a regular springf...

I'm giving 5 stars for the cheesecake part. The recipe is spot on and the cheesecake is so delicious - almost tastes like creamy fudge. To reduce carbs, I eliminate the crust part. I also usuall...

These were quick, easy and yummy! I think next time I will just crush the cookies, reserve 1/4 for the topping, and just put some in the bottom of the paper liners. We had some friends over fo...

This was the best thing I've ever baked!! The family loved it. Followed the recipe exactly as written and it came out great. Will be making this again

Awesome recipe! Just wondering how some others got every single one to be the perfect size all of them even. Do you use a scooper or a spoon?

So easy and so yummy! This dessert is great anytime of year. I used extra dark chocolate cocoa powder. It made 12 cupcake sized cheesecakes. I will definitely make this again!

When I got home from the store, I realized that I had only bought one package of cream cheese. So, I added a container of low-fat vanilla yogurt instead of a second package of cream cheese. I al...

I was expecting a cheesecake, but I got these delicous things instead. Yum!

This was so great. I added some instant coffee for an espresso variety.