Recipe by HersheysKitchens.com
"Mini chocolate cheesecakes made in muffin cups! Chocolate cheesecake is topped with sweetened sour cream and garnished with cherry pie filling."
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vanilla wafer cookies
2 (8 ounce) packages
1 1/4 cups
HERSHEY®'S Cocoa Powder
1 (8 ounce) container
1 (21 ounce) can
cherry pie filling, chilled
Holy Cow! I've made this twice and I don't think you can make this wrong. Both times, they turned out VERY well - creamy, chocolaty, absolutely delicious! Everyone LOVED them! Definitely a recipe to keep on hand for a quick, tasty dessert!
The sour cream topping was tasty, but that's about all good I can say about these cheesecakes. The vanilla wafer cookie did NOT form a crust as it was too small so it just made the cheesecake look strange. The chocolate taste of the cheesecake was very bitter. If not for the topping, these would have been inedible.
I made these for a party Saturday night & I'll tell ya, they worked out great. Instead of a "vanilla wafer" which is too small, I used peanut butter cookie dough (that I bought from market day) and used about 1/2 tbsp. smashed down to fit into the bottom of each cup, then baked them for about 10 min., and then followed the recipe from there. Topped them with the sour cream mixture and then frozen mixed berries (thawed) with a little of the "juice" for each. They turned out great. I suggest doubling the sour cream mixture, it doesn't go very far, and is pretty tasty. Thanks Hershey's!
This by far was the easiest and most delicious cheesecake recipe I have ever made! I used dark cherries instead of the light and when I served this to my guests I drizzled cherry puree on a cold plate and placed the cheesecake on the plate. (without the paper of course)What a beautiful presentation it made!
Great, pretty desert. I make allot of cheesecakes and I really liked how these could travel with out a spring pan that I never get the bottom back. Easy to make for a large party too. I did think that they tasted more like a mouse, I also had to cook for an additional 10 min. They came out of the oven nice & high but when they cooled the sunk in the middle. When you add the SC topping no one could notice. I used the standard muffin size cups but next time I will go one size smaller (not mini). I think that will make the wafer be a crust for the whole thing rather than just the middle. It does look very X-Mas like, but you could top with any fruit filling to change the color. I will make often.
These were really good. This was really my first attempt at a home cheesecake..(I've never made one in a springform pan), and I had great results. I don't think I've ever tried "Black Forest Cheesecake" in the past, but really enjoyed the mixed flavors. I'm not a sour cream person, but eating it with a cherry pie filling was actually good. They turned out really moist. When the evening was over, I hid in the kitchen and finished off what was left over. Thanks Hershey's
Excellent,excellent!! Made this for a Super Bowl Party and everyone loved it. You could make this a sugar free dessert by substituting sweetner for sugar very easily. Used lite cherry pie filing. Definitely a keeper. Thanks.
Thank you thank you! This was exactly what I was looking for to round out my dessert buffet..it was elegant, tasty and easy to prepare. I actually made it with non dairy cream cheese and sour cream, but skipped the sour cream topping on top. Instead I melted choc chips, put a dab on each, and a white choc chip in the center. I did add extra cocoa to the batter and they were delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Forest Mini Cheesecakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 112
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