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Black Forest Mini Cheesecakes Recipe


40 minutes
Skill Level
24 mini cheesecakes

A twist on a classic dessert, these Black Forest Mini Cheesecakes are mouth wateringly delicious, and easy to make. Try our recipe!

Ingredients & Directions

Prep Time
10 minutes
Bake Time
25 minutes
Cool Time
5 minutes


  • 24
    vanilla wafer cookies
  • 2 pkgs (8 oz each)
    cream cheese, softened (500 g)
  • 1 1/4 cups
    granulated sugar (300 mL)
  • 1/3 cup
    HERSHEY'S Cocoa (75 mL)
  • 2 tbsps
    all-purpose flour (30 mL)
  • 3
  • 1 cup
    sour cream (250 mL)
  • 1/2 tsp
    almond extract (2 mL)
  • Sour Cream Topping:
  • 1 cup
    sour cream (250 mL)
  • 2 tbsps
    granulated sugar (30 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • Canned cherry pie filling, chilled


Equipment Needed 
oven Oven
muffin tin Muffin Tin
foil baking cups Foil Baking Cups
measuring cups Measuring Cups
mixing bowl Mixing Bowl
wire rack Wire Rack
refrigerator Refrigerator

Preheat oven to 325°F (170°C). Line muffin cups (2 1/2-inch/6 cm diameter) with foil liners. Place one vanilla wafer (flat side down) in bottom of each cup.


Beat cream cheese in a 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.


Bake for 20 to 25 minutes or until set. Transfer from oven to wire rack; cool for 5 minutes.


Sour Cream Topping: Meanwhile, blend sour cream with sugar and vanilla until well combined. Spread a heaping teaspoon onto each cheesecake. Cool to room temperature on a rack; chill until ready to serve. Just before serving, garnish with cherry pie filling.