Black Forest Mini Cheesecakes

You can never have too many side dish recipes, so give Black Forest Mini Cheesecakes a try. One serving contains 395 calories, 5g of protein, and 27g of fat. This recipe serves 12. For $1.03 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 11 person have made this recipe and would make it again. It is brought to you by Foodista. A mixture of water, cocoa powder, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is rather bad. Try Mini Black Forest Cheesecakes, Black Forest Mini Cheesecakes, and Mini Black Forest Cheesecakes for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

1. 1. Preheat oven to 325 degrees. In a medium bowl, mix together crushed Oreos and melted butter. Line a standard sized muffin tin with paper liners. Add a heaping tablespoon of the cookie crumb mixture to each liner, press with the back of a spoon to form the crust. Bake for 5 minutes. Remove from the oven, set aside to cool while preparing the filling.
2. 2. In a small bowl stir together sugar, cocoa powder and salt. In a large mixing bowl add soften cream cheese and sugar/cocoa mix. Beat with an electric mixer until smooth, add melted chocolate, heavy cream and sour cream, beat until combined. Add eggs, one at a time and mix well after each, then add in vanilla. Tap the bowl on the counter firmly a couple of times to release any air bubbles.
3. 3. Divide batter between the cupcake liners (liners will be full). Tap the pan a couple of times to be sure there are no large air bubble. Bake for 15-20 minutes, until the centers jiggle just slightly. (Original recipe called for baking time of 17-20 minutes, mine were done at the 15 minute mark.) Remove pan from oven, let cool at room temp. for 1 hour. Cover in plastic wrap and refrigerate for 2 hours or until fully cooled before topping.
4. 4. Top the cheesecakes: In a medium bowl whisk together heavy cream, powdered sugar and vanilla. Place the bowl in the refrigerator, along with the beaters from your mixer, for 10-15 minutes to get everything well chilled. Add gelatin to a small bowl, add water. When gelatin absorbs all the water microwave for about 10 seconds to heat and melt the gelatin and make it pourable. Set aside to cool a bit. Beat the cream until just before it reaches soft peak stage, check your gelatin to be sure it has cooled slightly but is still a pourable consistency (if it solidified, just pop it back in the microwave for a couple seconds). With the mixer running, slowly pour in the gelatin and finish whipping the cream to soft peak stage.
5. 5. Top the cakes with a generous spoon full of the whipped cream, using the back of a spoon make a little nest indentation in the top for the cherry filling. Add a spoon full of the cherry filling and you're done.

 

Step by step:

1. Preheat oven to 325 degrees. In a medium bowl, mix together crushed Oreos and melted butter. Line a standard sized muffin tin with paper liners.

2. Add a heaping tablespoon of the cookie crumb mixture to each liner, press with the back of a spoon to form the crust.

3. Bake for 5 minutes.

4. Remove from the oven, set aside to cool while preparing the filling.

5. In a small bowl stir together sugar, cocoa powder and salt. In a large mixing bowl add soften cream cheese and sugar/cocoa mix. Beat with an electric mixer until smooth, add melted chocolate, heavy cream and sour cream, beat until combined.

6. Add eggs, one at a time and mix well after each, then add in vanilla. Tap the bowl on the counter firmly a couple of times to release any air bubbles.

7. Divide batter between the cupcake liners (liners will be full). Tap the pan a couple of times to be sure there are no large air bubble.

8. Bake for 15-20 minutes, until the centers jiggle just slightly. (Original recipe called for baking time of 17-20 minutes, mine were done at the 15 minute mark.)

9. Remove pan from oven, let cool at room temp. for 1 hour. Cover in plastic wrap and refrigerate for 2 hours or until fully cooled before topping.

10. Top the cheesecakes: In a medium bowl whisk together heavy cream, powdered sugar and vanilla.

11. Place the bowl in the refrigerator, along with the beaters from your mixer, for 10-15 minutes to get everything well chilled.

12. Add gelatin to a small bowl, add water. When gelatin absorbs all the water microwave for about 10 seconds to heat and melt the gelatin and make it pourable. Set aside to cool a bit. Beat the cream until just before it reaches soft peak stage, check your gelatin to be sure it has cooled slightly but is still a pourable consistency (if it solidified, just pop it back in the microwave for a couple seconds). With the mixer running, slowly pour in the gelatin and finish whipping the cream to soft peak stage.

13. Top the cakes with a generous spoon full of the whipped cream, using the back of a spoon make a little nest indentation in the top for the cherry filling.

14. Add a spoon full of the cherry filling and you're done.

Nutrition Information:

covered percent of daily need