Tina's Black Forest Mini Cheesecakes

Recipe by HeatherFeather
READY IN: 50mins
SERVES: 18-24




  • 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.