Black Forest Mini Cheesecakes

Black Forest Mini Cheesecakes —a decadent twist on the classic Black Forest Cake, these individual mini cheesecakes feature a creamy cheesecake base topped with cherries, chocolate, and whipped cream. Perfect for special occasions or whenever you’re in the mood for a little indulgence!

Ingredients

Cheesecake Base:

• 1½ cups (150g) chocolate cookie crumbs (Oreos or chocolate graham crackers)
• ¼ cup (60g) unsalted butter, melted
• 2 cups (450g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream

Topping:

• 1 cup (240ml) heavy whipping cream
• ¼ cup (30g) powdered sugar
• 1 tsp vanilla extract
• 1 jar (about 12 oz) of cherry pie filling (or fresh cherries with sugar syrup)
• 2 oz (60g) semisweet chocolate, melted
• Chocolate shavings (optional)

Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. In a bowl, mix the chocolate cookie crumbs and melted butter until the crumbs are fully coated.
3. Press the crumb mixture firmly into the bottom of each cupcake liner to form the crust.
4. Bake for 5-7 minutes to set the crust, then remove from the oven and let cool.

2. Make the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
3. Pour the cheesecake mixture over the cooled crusts, filling each liner almost to the top.
4. Bake for 18-20 minutes, or until the cheesecakes are set and slightly jiggly in the center.
5. Let the cheesecakes cool at room temperature, then refrigerate for at least 3 hours or overnight for best results.

3. Make the Whipped Cream:

1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Transfer the whipped cream to a piping bag or a plastic sandwich bag with the tip cut off.

4. Assemble the Mini Cheesecakes:

1. Once the cheesecakes are fully chilled, top each one with a generous dollop of whipped cream.
2. Spoon a small amount of cherry pie filling (or fresh cherries) over the whipped cream.
3. Drizzle the melted chocolate over the cherries and whipped cream.
4. Optional: Garnish with chocolate shavings or additional cherries for a more festive touch.

Tips & Variations:

• Flavor Twist: Add a splash of kirsch (cherry liqueur) to the cheesecake filling for a more traditional Black Forest flavor.
• Make it Miniature: If you don’t have a muffin tin, you can bake the cheesecakes in a mini tart pan or ramekins.
• Storage: Store the cheesecakes in the fridge for up to 4 days. If you’re making them in advance, store the crust and filling separately and assemble just before serving.

These mini cheesecakes are the perfect balance of rich, creamy, and fruity, with that irresistible cherry-chocolate combo! Would you like to customize them further with different flavors or toppings?