Black Forest Mini Cheesecakes
Indulge in these easy, no-bake mini cheesecakes with an Oreo crust, rich chocolate filling, and juicy cherry toppingperfect for a sweet bite!
Ingredients:
Crust:
16 Oreo cookies, whole 1 1/2 cups crumbs
4 tbsp unsalted butter, melted 杻
Chocolate Cheesecake Filling:
16 oz cream cheese, room temperature 燎
1/8 cup sour cream, room temperature
1 1/3 cups powdered sugar
1 tsp vanilla extract
6 oz semi-sweet chocolate, finely chopped
1/2 cup heavy whipping cream 拏
Topping:
3/4 cup heavy whipping cream 拏
3 tbsp powdered sugar
1 cup cherry pie filling
Chocolate flakes or curls, optional
Instructions:
1 Make the Oreo Crust:
Line a 12-cup muffin tin with paper liners.
Pulse the Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse to combine.
Divide the mixture among the muffin cups and press firmly to form a solid crust.
2 Prepare the Chocolate Cheesecake Filling:
Melt the chocolate using a double boiler. Place chopped chocolate in a heatproof bowl over simmering water. Stir until smooth, then set aside to cool slightly.
In a large bowl, beat cream cheese, sour cream, vanilla, and powdered sugar on medium speed until smooth.
Separately, whip the heavy cream until stiff peaks form, then gently fold it into the cheesecake mixture.
Carefully fold the cooled, melted chocolate into the cheesecake filling. Make sure its lukewarm to avoid lumps.
3 Assemble the Mini Cheesecakes:
Divide the chocolate cheesecake filling evenly over the Oreo crusts in each muffin cup.
Refrigerate overnight to set.
4 Make the Whipped Cream Topping:
Beat cold heavy cream and powdered sugar until stiff peaks form.
Pipe whipped cream onto each mini cheesecake, then top with cherry pie filling and sprinkle with chocolate flakes or curls if desired.
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