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Black Forest Mini Cheesecakes
Cook's notes: When a small bite will do-basically three incredible desserts in one, chocolate, cheesecake and pie. Doesn’t get much better than that, right? Enjoy!Recipe makes 1 dozen and be sure to use quality chocolate for this recipe e,g, Ghirardelli 60% cacao. You will need 12 foil cupcake liners. I used a jarred variety of cherry fruit filling rather than canned.
- 15-18 Oreo cookies
- 3-4 TB. melted butter
- 2/3 cup sugar
- 2 TB. cocoa powder
- 1/8 tsp. salt
- 12 oz. cream cheese (1-1/2 pkg.) softened
- 3/4 cup bittersweet or semi sweet chips, melted and cooled slightly
- 1/4 cup each heavy cream and sour cream
- 2 large eggs
- 1 tsp. vanilla
- Optional 1 TB. Kirsch (cherry brandy) another fruit brandy or apple juice
- 1/2 cup heavy cream
- 1 TB. powdered sugar
- 1/2 tsp. almond extract
- 1 jarred cherry pie topping
- Preheat oven to 325 degrees.
- Use a food processor to finely grind cookies. Stir in butter to mix. Line a standard size muffin tin with foil liners. Divide cookie crumbs among 12 liners, about a heaping tablespoon. Pat down crust and bake 4 minutes. Set aside.
- In a small bowl stir together sugar, cocoa powder and salt.
- In a mixing bowl add softened cream cheese, sugar/cocoa mixture, melted chocolate, heavy cream and sour cream, beat until combined. Add in eggs one at a time, vanilla and Kirsch if using.
- Tap bowl on counter a few times to release any air bubbles.
- Divide batter among foil liners (they will be full almost to the top). Tap pan a couple of times to make sure no air bubbles.
- Bake 15 minutes or until the centers jiggle just slightly.
- Cool for an hour and refrigerate for few hours.
- In a chilled bowl with chilled beaters, beat cream, powdered sugar and extract.
- Add cherry fruit filling and topping just before serving.
Yum, yum, yum. This dessert sounds heavenly.
ReplyDeleteOOH these look delicious but hard to stop at one! Thanks for sharing with us at #BloggersPitStop. Have a great weekend.
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