Mini Black Forest Cheesecakes

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These mini Black Forest cheesecakes combine rich chocolate, creamy vanilla cheesecake, and a luscious cherry topping for a dessert that’s as beautiful as it is delicious. Perfect for individual servings at any celebration!

Ingredients:

For the crust:

  • 1 1/2 cups chocolate cookie crumbs (like Oreos, without the filling)
  • 1/4 cup granulated sugar
  • 1/4 cup melted butter

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream, whipped to stiff peaks

For the cherry topping:

  • 2 cups fresh or frozen cherries (pitted)
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon lemon juice

For the chocolate drizzle:

  • 1 cup dark chocolate chips
  • 2 tablespoons coconut oil or heavy cream

For garnish:

  • Fresh cherries with stems
  • Chocolate squares or shavings

Instructions:

  1. Prepare the crust: In a bowl, mix the chocolate cookie crumbs, sugar, and melted butter. Press the mixture into the bottoms of a muffin tin or mini cheesecake molds. Chill in the refrigerator for 30 minutes.
  2. Make the cheesecake filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until fully combined. Spoon the mixture over the chilled crusts and smooth the tops. Refrigerate for at least 4 hours or overnight.
  3. Prepare the cherry topping: In a small saucepan, combine the cherries, sugar, and water. Simmer over medium heat for 5-7 minutes. Stir in the cornstarch mixture and lemon juice. Cook until thickened, then cool completely.
  4. Make the chocolate drizzle: Melt the chocolate chips with the coconut oil (or cream) in the microwave in 30-second intervals, stirring until smooth.
  5. Assemble: Once the cheesecakes are set, spoon the cherry topping over each one. Drizzle with melted chocolate and garnish with fresh cherries and chocolate squares.
  6. Serve chilled and enjoy!

Tips for Perfect Mini Cheesecakes:

  • Use silicone molds for easy removal.
  • Ensure the cherry topping is cool before adding it to the cheesecake.
  • Whip the cream to stiff peaks to keep the filling light and fluffy.
  • Let the cheesecakes chill overnight for the best flavor and texture.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes

Kcal: 420 kcal | Servings: 12 mini cheesecakes