TINA'S BLACK FOREST MINI CHEESECAKES
My friend and former co-worker, Tina, very kindly shared this family favorite recipe. I have made them many times over the years for parties. They are easy and always the first thing to go from the dessert table when I serve them. You can spread the batter out to as many as 24 muffin tins, if needed.
Provided by HeatherFeather
Categories Cheesecake
Time 50m
Yield 18-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Line 18 regular size muffin tins with foil baking cup papers (the regular paper ones get too soggy).
- Place one cookie in the bottom of each baking cup.
- In a large bowl, beat cream cheese until smooth.
- Add sugar, cocoa, and flour, blending well.
- Add eggs, beating well.
- Stir in sour cream and almond extract.
- Fill each prepared tin almost full with cream cheese mixture- but leaving room for rising and for the topping which will get added later.
- Bake 20-25 minutes, or until set.
- Remove from oven and let cool 10 minutes.
- Mix together sour cream, sugar and vanilla for the topping while the cakes are cooling.
- Spread a heaping teaspoonful of topping onto each cake; the cakes will still be warm at this point.
- Let cakes cool in pans about 30 minutes, then CHILL well.
- Garnish each cake just before serving with a dollop of cherry pie filling- if you do this too far in advance, the topping will cause the cheesecakes to get soggy.
- You may have extra pie filling left over.
- Keep leftover cheesecakes chilled.
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DROID VPU
[email protected]I'm not a big fan of black forest cake, but I'm willing to give this recipe a try.
Sarah Soso
[email protected]I'm not sure about this recipe. It seems a little complicated.
Marcia Kersten
[email protected]I can't wait to try this recipe. It looks so delicious!
C Pass
[email protected]I'm always looking for new and exciting cheesecake recipes. This one is definitely a winner!
Fhfh Jhh
[email protected]I'm allergic to dairy, so I made these mini cheesecakes with a vegan cream cheese alternative. They turned out great!
Iris Foster
[email protected]These mini cheesecakes were a fun and easy project to make with my kids. They loved helping me decorate them.
SUMIT GAMING
[email protected]I made these mini cheesecakes for a bake sale and they sold out in minutes! Everyone raved about how delicious they were.
Elene Xuxia
[email protected]I'm a professional baker and I have to say, this recipe is a keeper. The mini cheesecakes turned out perfect and my customers loved them.
Naji Haddad
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Aliyan Khan
[email protected]These mini cheesecakes were a disappointment. The crust was too hard and the filling was too bland.
Saad Raza Khan
[email protected]I followed the recipe exactly, but my mini cheesecakes didn't turn out as creamy as I hoped. They were still good, but not great.
Kaia Lifely
[email protected]These mini cheesecakes were a little more difficult to make than I expected, but they were definitely worth the effort. They turned out so creamy and delicious!
Abigael Buheto
[email protected]I'm not a big fan of black forest cake, but these mini cheesecakes were surprisingly delicious! The chocolate and cherry flavors were perfectly balanced.
Diann Orr
[email protected]I made these mini cheesecakes for my husband's birthday and he absolutely loved them! He said they were the best cheesecakes he's ever had.
Skyla Spargo
[email protected]These mini cheesecakes were a hit at my party! They were so easy to make and everyone loved them.