Black forest mini cheesecakes
A decadent and rich dessert, Black Forest Mini Cheesecakes recipe covers 7% of your daily requirements of vitamins and minerals. Best for a special occasion or holiday baking.
Ingredients
cherry pie filling
236.59 ml
cocoa powder
3 Tbsps
cream cheese
1.5 pkg
free range eggs
2
gelatin
0.57 tsps
cream
238 ml
oreo cookies
12
powdered sugar
2 Tbsps
salt
1 tsp
bittersweet chocolate
131.25 ml
sour cream
57.5 ml
sugar
133.33 g
unsalted butter
1.52 Tbsps
vanilla extract
0.32 tsps
water
0.75 cups
Method
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition:
393 kcal
Carbs
35 g
Fat
26 g
Protein
5 g
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