Decadent Black Forest Mini Cheesecakes Recipe
Indulging in dessert is one of life’s greatest pleasures, and these Black Forest Mini Cheesecakes encapsulate that sentiment beautifully.
Ingredients
Scale
- 1 ½ cupscrushed chocolate cookies
- 4 tbspmelted butter
- 16 ozcream cheese, softened
- ½ cupgranulated sugar
- 1 tspvanilla extract
- 2large eggs
- ½ cupcherry compote or cherry pie filling
- ½ cupheavy cream
- ½ cupdark chocolate chips
- Fresh cherries, for topping
- Dark chocolate squares, for garnish
Instructions
- Start by mixing the crushed chocolate cookies and melted butter in a mixing bowl. Stir until the crumbs are evenly coated with the butter, giving it a wet sand-like consistency. Take 1 to 2 tablespoons of this mixture and press it firmly into each muffin tin cavity.
- In a separate bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the granulated sugar and vanilla extract, continuing to mix until well combined. Incorporate the eggs one at a time, mixing gently after each addition.
- Carefully pour the cheesecake batter into each crust, leaving about a quarter of an inch from the top to allow for slight expansion during baking. Spoon small dollops of cherry compote onto the cheesecake batter and swirl gently with a toothpick.
- Place the muffin tin in your preheated oven and bake for 18 to 22 minutes. Let them cool completely at room temperature, then refrigerate for at least two hours to set properly.
- Prepare the ganache by heating the heavy cream until steaming but not boiling. Remove from heat, add dark chocolate chips, and stir until smooth.
- Drizzle the ganache over each cheesecake, topping with a fresh cherry and dark chocolate square before serving.
Notes
These mini cheesecakes can be covered with a layer of ganache or cherry compote to mask any cracks that may form during baking.
Nutrition
- Calories: 320 kcal
- Protein: 5 g