Black Forest Cheesecakes
Recipe GLPR0f2f028bddcd34
Individual chocolate cheesecake cups featuring a cookie base, creamy chocolate filling, and topped with cherry pie filling. Perfect single-serving dessert combining rich chocolate with tart cherries in a convenient muffin-sized format.
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Ingredients
12 chocolate sandwich cookies with creme filling
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1/3 cup baking cocoa
2 eggs
1 teaspoon vanilla extract
1/2 cup whipped topping
1 (21 ounce) can cherry pie filling
Directions
Preheat your oven to 325°F (160°C). Insert paper or foil liners into a 12-cup muffin tin.
Carefully separate the cream-filled center from each chocolate sandwich cookie and set the creme-topped halves aside. Finely crush the remaining cookie halves into crumbs and reserve.
Place one creme-topped cookie half, cream-side up, into the bottom of each prepared muffin cup.
In a large bowl, beat the softened cream cheese, white sugar, baking cocoa, and vanilla extract together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs to the cream cheese mixture and blend until just combined, being careful not to overmix.
Divide the chocolate cheesecake batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle approximately 1 tablespoon of the reserved cookie crumbs on top of each cheesecake.
Bake at 325°F (160°C) for 25-30 minutes, until the cheesecakes are set but still slightly jiggly in the very center.
Remove from the oven and allow the cheesecakes to cool completely in the muffin tin. Once cooled, refrigerate for at least 2 hours or until fully chilled.
Just before serving, top each cheesecake with a spoonful of whipped topping and a generous helping of cherry pie filling.
