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    You are in: Home / Recipes / Tina's Black Forest Mini Cheesecakes Recipe
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    Tina's Black Forest Mini Cheesecakes

    Tina's Black Forest Mini Cheesecakes. Photo by HeatherFeather

    1/1 Photo of Tina's Black Forest Mini Cheesecakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    HeatherFeather's Note:

    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.

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    Units: US | Metric




    1. 1
      Preheat oven to 325°F.
    2. 2
      Line 18 regular size muffin tins with foil baking cup papers (the regular paper ones get too soggy).
    3. 3
      Place one cookie in the bottom of each baking cup.
    4. 4
      In a large bowl, beat cream cheese until smooth.
    5. 5
      Add sugar, cocoa, and flour, blending well.
    6. 6
      Add eggs, beating well.
    7. 7
      Stir in sour cream and almond extract.
    8. 8
      Fill each prepared tin almost full with cream cheese mixture- but leaving room for rising and for the topping which will get added later.
    9. 9
      Bake 20-25 minutes, or until set.
    10. 10
      Remove from oven and let cool 10 minutes.
    11. 11
      Mix together sour cream, sugar and vanilla for the topping while the cakes are cooling.
    12. 12
      Spread a heaping teaspoonful of topping onto each cake; the cakes will still be warm at this point.
    13. 13
      Let cakes cool in pans about 30 minutes, then CHILL well.
    14. 14
      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.
    15. 15
      You may have extra pie filling left over.
    16. 16
      Keep leftover cheesecakes chilled.

    Ratings & Reviews:

    • on November 20, 2002


      A wonderful recipe for chocolate cheesecake. I halved the recipe because there are only two of us. Instead of the cupcake papers I baked it in my 4" mini-springform pans. I baked it for about 30 minutes, and then turned off the oven and let it set in the oven for about another 10 minutes before cooling on a rack. A half recipe made 3 of these pans. I also reduced the sugar by half, substituting Splenda for the omitted sugar. I folded about 1/2 cup of Lite Cool Whip into the topping mixture. Even with the reduced fat and sugar this makes a delicious cheesecake.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2006


      I made these a few years ago when we had our 10th anniversary party and then again for a fancy brunch. They look and taste incredible. A tip: we didn't like the topping, so we just creamed together some more cream cheese and sugar and used that for the topping. Leave a little room around the edges so the chocolate shows around the white topping and it looks GORGEOUS for a gathering! YUM!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tina's Black Forest Mini Cheesecakes

    Serving Size: 1 (87 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 288.1
    Calories from Fat 147
    Total Fat 16.3 g
    Saturated Fat 9.5 g
    Cholesterol 74.2 mg
    Sodium 124.5 mg
    Total Carbohydrate 32.1 g
    Dietary Fiber 0.8 g
    Sugars 15.5 g
    Protein 4.5 g

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