The best delicious Black Forest Mini Cheesecakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Black Forest Mini Cheesecakes recipe today!
Hello my friends, this Black Forest Mini Cheesecakes recipe will not disappoint, I promise! Made with simple ingredients, our Black Forest Mini Cheesecakes is amazingly delicious, and addictive, everyone will be asking for more Black Forest Mini Cheesecakes.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Black Forest Mini Cheesecakes.
Ready to make this Black Forest Mini Cheesecakes Recipe? Let’s do it!
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24 Vanilla wafer cookies
16 oz Cream cheese; softened
1 1/4 c Sugar
1/3 c Hershey’s Cocoa
2 tb All-purpose flour
3 Eggs
8 oz Dairy sour cream
1/2 ts Almond extract
Canned cherry pie filling
— chilled
SOUR CREAM TOPPING
8 oz Dairy sour cream
2 tb Sugar
1 ts Vanilla extract
Heat oven to 325?F. Line muffin cups (2-1/2 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. 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. 1-1/2 to 2 dozen cheesecakes.
SOUR CREAM TOPPING: In small bowl, stir together 1 container (8 oz.)
dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract;
stir until sugar is dissolved.
[Hershey’s is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-
Yields
24 Servings
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