This easy recipe for mini black forest cheesecakes combines the perfect match of chocolate and cherries for a Yuletide treat.
Ingredients
- 12 chocolates sandwich cookies with creme filling
- 2 packages cream cheese , 8 ounce
- 0.75 cups white sugar
- 0.33 cups baking cocoa
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 can cherry pie filling , 21 ounce
- 0.5 cups whipped topping
Instructions
-
1
Preheat the oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil liners.
-
2
Remove top from each sandwich cookie; crush tops and set aside. Place creme-topped cookies in the prepared muffin cups, creme-side up.
-
3
Beat cream cheese, sugar, cocoa, and vanilla in a large bowl with an electric mixer until fluffy. Mix in eggs until blended. Fill the prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs on top. Discard remaining crumbs or save for another use.
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4
Bake in the preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
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5
Top each cheesecake with 2 tablespoons cherry filling and a dollop of whipped topping just before serving.
Nutrition Facts
Per serving
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