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Black Forest Mini Cheesecakes

 
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Mini-bites of heaven. Individual chocolate cheesecake topped with cherries.

Yield

24

servings

Prep

25

min

Cook

25

min

Ready

1

hrs

Trans-fat Free, Low Sodium
 

Ingredients

24 vanilla wafers
*
16 ounces cream cheese
softened
1 ¼ cups sugar
cup cocoa powder
2 tablespoons all-purpose flour
3 large eggs
8 ounces sour cream
dairy
½ teaspoon almond extract
*
Topping
8 ounces sour cream
dairy
2 tablespoons sugar
1 teaspoon vanilla extract
16 ounces cherry pie filling

Directions

Heat oven to 325℉ (160℃).

Line muffin cups (2½ inches in diameter), with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.

In large bowl, beat cream cheese until smooth.

Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract.

Fill each muffin cup almost full with batter. Bake 20 to 25 minutes or until set. Make 24 mini cheesecakes. Remove from oven; cool 5 to 10 minutes.

Spread heaping teaspoonful SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate.

Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 18755% of calories from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 80mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 1%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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