This decadent Black Forest Cheesecake is a showstopper dessert combining rich, creamy cheesecake with the bold flavors of dark chocolate, cherries, and a touch of vanilla.

It’s the perfect balance of smooth and indulgent with a burst of fruity sweetness from the cherry topping. This easy-to-make recipe will become your go-to for special occasions or when you just need a treat that’s both satisfying and sophisticated.

Pair this Black Forest Cheesecake with a batch of Cherry Vanilla Cupcakes for an extra dose of fruity, vanilla goodness, or add a few delicate Milkshake to your dessert spread for a light, crisp contrast that balances out the richness of the cheesecake.

Why I Love This Recipe (And You Will Too):

Finished cheesecakes arranged on a serving tray on the white marble cooktop, each topped with cherry pie filling and a swirl of whipped cream, ready to be enjoyed.

Indulgent & Decadent: The layers of creamy cheesecake, dark chocolate, and cherries make this dessert incredibly rich.
Fruity & Sweet: The cherry topping adds a refreshing balance to the creamy texture.
Easy Yet Impressive: A dessert that looks fancy but is surprisingly simple to prepare.
Perfect for Any Occasion: Whether it’s a family gathering or a dinner party, this dessert is sure to impress.

Black Forest Cheesecakes Recipe

These mini chocolate cheesecakes are made with a chocolate cookie crust, creamy cocoa filling, and topped with sweet cherry pie filling and whipped topping for a delicious, easy dessert.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Additional Time 2

Total Time 2 40

Course Dessert

Cuisine American

Servings 12

Calories 307 kcal

Equipment

Muffin Tin
Paper or foil liners
Electric mixer
Mixing bowls
Spoon or spatula
Refrigerator

Ingredients

12 chocolate sandwich cookies with creme filling
2 8 ounce packages cream cheese, softened
¾ cup white sugar
⅓ cup baking cocoa
1 teaspoon vanilla extract
2 large eggs
1 21 ounce can cherry pie filling
½ cup whipped topping

Instructions

Preheat the oven to 325°F (160°C). Line muffin cups with paper or foil liners.
Remove the tops from the chocolate sandwich cookies, crush the tops, and set them aside. Place the cream-filled cookies, creme-side up, in the prepared muffin cups.
Beat the cream cheese, sugar, cocoa, and vanilla in a large bowl with an electric mixer until fluffy.
Add eggs and mix until well blended.
Fill the muffin cups 3/4 full with the cream cheese mixture.
Sprinkle the crushed cookie crumbs on top.
Bake in the preheated oven for 20-25 minutes, or until set.
Let the cheesecakes cool completely, then cover and refrigerate for at least 2 hours.
Apply cherry pie filling onto the cooled cheesecakes.
Serve with 2 tablespoons of cherry pie filling and a dollop of whipped topping.