Black Forest Mini Cheesecakes

Black Forest Mini Cheesecakes

Photo by Helen (#1) C.

  • Prep Time


  • Total Time


  • Servings



  • SOUR CREAM TOPPING (recipe follows)

  • canned cherry pie filling, chilled

  • 1

    container (8 oz.) dairy sour cream

  • ½

    teaspoon almond extract

  • 2

    tablespoons all-purpose flour

  • 3


  • 1-¼

    cups sugar

  • cup HERSHEY'S Cocoa

  • 18 to 24

    vanilla wafer cookies

  • 2

    packages (8 oz. each) cream cheese , softened


1 Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. 2 Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter. 3 Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes. *+SOUR CREAM TOPPING:+* Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.


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