How to Make Mini Black Forest Cheesecakes

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Mini Black Forest Cheesecakes. At only about 200 calories each, these little cupcake-sized Black Forest Cheesecakes pack a maximum of cheesecake enjoyment with a minimum of guilt.

Mini Black Forest Cheesecakes. Only 200 calories each!!

Eating well is not all about sacrifice. Indulgence is not a bad thing; it’s overindulgence that gets you into trouble. At only about 200 calories each, these beautifully enticing little Black Forest Cheesecakes are the perfect balance of portion control and luscious indulgence.

Cherries for Mini Black Forest Cheesecakes.

The entire batch of 12 uses only a single 1/2 pound package of cream cheese. By comparison, a full-sized version of this cheesecake would use 1 1/2 pounds of cream cheese. At a minimum,m it would be 3 times as large as this dozen desserts put together.

Frozen cherries can make this recipe an economical, year-round treat.

Let’s face it, dessert portions like cheesecake, that are served in restaurants are massive by comparison. They would likely come in at 3 times the calories of one of these cupcake-sized treats.

I don’t know that I have ever ordered a piece of cheesecake in a restaurant that Spouse and I haven’t shared.

Making homemade cherry pie filling for Mini Black Forest Cheesecakes

I know oftentimes this is about presentation. restaurants do like to put out an impressive-looking plate while giving the perception that more is good value.

Mini Black Forest Cheesecakes, are little but satisfying.

In truth, the vast majority of “sweet tooth” cravings will be completely satisfied with much less. That’s why these are the perfect balance; maximum indulgence with minimum guilt.

I’ve made a double batch of these on a couple of occasions and frozen half for later use. I don’t freeze them with the topping because I don’t like the way that whipped cream and the cherry filling thaw.

It’s just not the same. So I just thaw the second batch and garnish them on the day they are served for a quick dessert any time.

Mini Black Forest Cheesecakes

For another beautifully indulgent and elegant mini cheesecake idea try our recipe for Raspberry Tuxedo Mini Cheesecakes.

or check out our entire collection of Cherry Recipes Here.

Best Cherry Recipes photo collage with title text added for Pinterest

Like this Mini Black Forest Cheesecakes recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

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Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.

Mini Black Forest Cheesecakes photo with title text added for Pinterest

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Mini Black Forest Cheesecakes – At only about 200 calories each, these little cupcake-sized Black Forest Cheesecakes pack a maximum of cheesecake enjoyment with a minimum of guilt.

Ingredients

For the crust

3/4 cup chocolate cookie crumbs
2 1/2 tbsp melted butter
1 tbsp sugar

For the cheesecake batter

1 cup cream cheese, one 8 oz block
1/3 cup sugar
4 rounded tbsp cocoa powder
1 1/2 tsp pure vanilla extract
1 egg
1/3 cup whipping cream

For the Cherry Compote

1 1/2 cups fresh pitted cherries
1/2 cup water, 1/4 +1/4
1/4 cup sugar
1 rounded tsp cornstarch

For the Vanilla Whipped Cream

3 /4 cup whipping cream
1/2 tsp vanilla extract
1 1/2 tbsp icing sugar, powdered sugar
3 tbsp grated chocolate for garnish

Instructions

Preheat oven to 300 degrees F
Place 12 paper liners in the muffin pans.
Mix the cookie crumbs, butter, and sugar.
Divide evenly between the 12 paper-lined muffin cups and press the crumbs firmly into the bottom of each.

For the Cheesecake Batter

Mix the cream cheese, sugar, cocoa, and vanilla until smooth.
Beat in the egg.
Finally, blend in the whipped cream until smooth.
Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
Remove from the oven and cool completely.

For the Cherry Compote

Add the cherries, sugar, and 1/4 cup water to a small saucepan and very slowly bring it up to a simmer. You don’t want to boil this mixture rapidly because you don’t want to break the cherries down completely.
Simmer very slowly for only 3-4 minutes.
Dissolve the corn starch in the remaining 1/4 cup room temperature water and stir it slowly into
the boiling mixture.
Bring it back up to a slow simmer and cook for only another minute or two until the compote thickens.
Remove from the heat and cool completely to room temperature.

For the Vanilla Whipped Cream

Beat together the whipping cream icing sugar and vanilla to firm peaks. Transfer to a piping bag with a large star tip or if you don’t have a piping bag, just use a large Ziploc bag with a 1/2 inch opening snipped off the corner.
Pipe a ring of whipped cream around the outer edge of the cooled cheesecakes, spoon some cherry compote into the center of the ring and garnish with a sprinkle of grated chocolate.