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."
photo by HeatherFeather photo by HeatherFeather
photo by HeatherFeather
Ready In:




  • 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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  1. 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.
  2. 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!



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