Black Forest Cheesecakes Recipe

5 2 4
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Black Forest Cheesecakes Recipe

Read Reviews
5 2 4
Publisher Photo
As sure as chocolate and cherries go together, so do my family's yuletides and these no-fuss cheesecakes.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 12 Oreo cookies
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/3 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 can (21 ounces) cherry pie filling
  • 1/2 to 1 cup whipped topping

Directions

Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in foil-lined muffin cups, cream side up. In a bowl, beat cream cheese, sugar, cocoa and vanilla until fluffy. Beat in eggs until blended. Fill muffin cups three-fourths full. Sprinkle 1/4 cup reserved cookie crumbs over top (discard remaining crumbs or save for another use). Bake at 325° for 20-25 minutes or until set. Cool completely. Cover and refrigerate for at least 2 hours. Just before serving, top each cheesecake with about 2 tablespoons of pie filling. Top with a dollop of whipped topping. Yield: 12 servings.
Originally published as Black Forest Cheesecakes in Country Woman Christmas Annual 1998, p43

Nutritional Facts

1 each: 253 calories, 11g fat (5g saturated fat), 56mg cholesterol, 149mg sodium, 37g carbohydrate (29g sugars, 1g fiber), 4g protein.

  • 12 Oreo cookies
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/3 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 can (21 ounces) cherry pie filling
  • 1/2 to 1 cup whipped topping
  1. Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in foil-lined muffin cups, cream side up. In a bowl, beat cream cheese, sugar, cocoa and vanilla until fluffy. Beat in eggs until blended. Fill muffin cups three-fourths full. Sprinkle 1/4 cup reserved cookie crumbs over top (discard remaining crumbs or save for another use). Bake at 325° for 20-25 minutes or until set. Cool completely. Cover and refrigerate for at least 2 hours. Just before serving, top each cheesecake with about 2 tablespoons of pie filling. Top with a dollop of whipped topping. Yield: 12 servings.
Originally published as Black Forest Cheesecakes in Country Woman Christmas Annual 1998, p43

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MY REVIEW
fascinator User ID: 7633968 223442
Reviewed Mar. 23, 2015

"These were great! Perfect size. Used cherries I had in freezer, added sugar and cornstarch to thicken and used real whipping cream."

MY REVIEW
twinkle8o3 User ID: 1013923 51174
Reviewed Feb. 8, 2010

"When my husband asked for a "cheesecake" for his birthday party, I knew I was going to have to make two of them to feed all the guests at our party. My dilemma was, I only had one springform pan. I decided to make these instead and I was soooooo delighted with them. The birthday party was outdoors at a picnic grove, so it was so easy to serve each guest an individual cheesecake, top it with a dollop of cherry pie filling, then squirt a little whipped cream from the can. I got so many compiments on them. Now I'm making them for my daughter's valentines party at school."

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