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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.

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes
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.
    A mixing bowl on the white marble cooktop, holding softened cream cheese, sugar, cocoa, and vanilla being whipped into a fluffy batter with an electric mixer.
  • Add eggs and mix until well blended.
    Eggs being cracked and added into the cream cheese mixture in the bowl on the white marble cooktop, with the mixer placed nearby, ready for action.
  • Fill the muffin cups 3/4 full with the cream cheese mixture.
    The prepared muffin cups on the white marble cooktop, filled 3/4 full with the cream cheese mixture, a spoon poised above one cup.
  • Sprinkle the crushed cookie crumbs on top.
    Crushed cookie crumbs being sprinkled over the filled muffin cups on the white marble cooktop, prepared for baking.
  • Bake in the preheated oven for 20-25 minutes, or until set.
    The muffin tray inside the oven on the white marble cooktop, as the cheesecakes bake to perfection, with a golden glow highlighting the setting tops.
  • Let the cheesecakes cool completely, then cover and refrigerate for at least 2 hours.
    The baked cheesecakes cooling on a wire rack on the white marble cooktop, covered with clear plastic wrap to indicate they're ready for refrigeration.
  • Apply cherry pie filling onto the cooled cheesecakes.
    A spoon ladling cherry pie filling onto the cooled cheesecakes, each resting in its paper liner on the white marble cooktop.
  • Serve with 2 tablespoons of cherry pie filling and a dollop of whipped topping.
    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.