Black Forest Mini Cheesecakes

Black Forest Mini Cheesecakes

Black Forest Mini Cheesecakes

45 minutes

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Details
  • Serving Size:   12
  • Weight Watchers:   18 Points
Cuisine
  • dessert
Comments
Ingredients
  • 1 cup canned cherry pie filling
  • 3 tablespoons Cocoa Powder (2 T.)
  • 12 oz. (1 1/2 pkg.) cream cheese, softened
  • 2 eggs
  • 1 t. gelatin
  • 1 c. heavy cream, chilled
  • 12 Oreo cookies, crushed
  • 2 T. powdered sugar
  • 1 1/2 teaspoons Salt (1 tsp.)
  • 3/4 c. semi-sweet chocolate chips, melted and cooled slightly
  • 1/4 c. sour cream
  • 2/3 c. sugar
  • 1 1/2 T. unsalted butter, melted
  • 1 t. vanilla extract
  • 1 1/8 cups Water (¾ C.)
Instructions

Preheat oven to 325 degrees. In a medium bowl, mix together crushed Oreos and melted butter. Line a standard sized muffin tin with paper liners.

Add a heaping tablespoon of the cookie crumb mixture to each liner, press with the back of a spoon to form the crust.

Bake for 5 minutes.

Remove from the oven, set aside to cool while preparing the filling.

In a small bowl stir together sugar, cocoa powder and salt. In a large mixing bowl add soften cream cheese and sugar/cocoa mix. Beat with an electric mixer until smooth, add melted chocolate, heavy cream and sour cream, beat until combined.

Add eggs, one at a time and mix well after each, then add in vanilla. Tap the bowl on the counter firmly a couple of times to release any air bubbles.

Divide batter between the cupcake liners (liners will be full). Tap the pan a couple of times to be sure there are no large air bubble.

Bake for 15-20 minutes, until the centers jiggle just slightly. (Original recipe called for baking time of 17-20 minutes, mine were done at the 15 minute mark.)

Remove pan from oven, let cool at room temp. for 1 hour. Cover in plastic wrap and refrigerate for 2 hours or until fully cooled before topping.

Top the cheesecakes: In a medium bowl whisk together heavy cream, powdered sugar and vanilla.

Place the bowl in the refrigerator, along with the beaters from your mixer, for 10-15 minutes to get everything well chilled.

Add gelatin to a small bowl, add water. When gelatin absorbs all the water microwave for about 10 seconds to heat and melt the gelatin and make it pourable. Set aside to cool a bit. Beat the cream until just before it reaches soft peak stage, check your gelatin to be sure it has cooled slightly but is still a pourable consistency (if it solidified, just pop it back in the microwave for a couple seconds). With the mixer running, slowly pour in the gelatin and finish whipping the cream to soft peak stage.

Top the cakes with a generous spoon full of the whipped cream, using the back of a spoon make a little nest indentation in the top for the cherry filling.

Add a spoon full of the cherry filling and you're done.

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