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):
- 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.
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.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 307 kcal |
| Carbohydrates | 36 g |
| Fibre | 1 g |
| Fat | 17 g |
| Protein | 5 g |
| Sugar | 17 g |
