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Black Forest Mini Cheesecakes


6 hours
Skill Level
18 mini cheesecakes

These mini cheesecake cups are as easy to make as they are to enjoy. Rich black forest cheesecake filling and miniature cookie crusts make these diminutive desserts delicious. Add them to the buffet table at your next party for a bite sized dessert everyone will love.

Ingredients & Directions

Prep Time
28 minutes
Bake Time
22 minutes
Cool Time
1 hour
Chill Time
4 hours


  • 18
    vanilla wafer cookies
  • 2 packages
    cream cheese, (8 oz. each) softened
  • 1-1/4 cups
  • 1/3 cup
    HERSHEY'S Cocoa
  • 2 Tbsps
    all-purpose flour
  • 3
  • 1 container
    dairy sour cream (8 oz.)
  • 1/2 tsp
    almond extract
  • 1 can
    cherry pie filling, (21 oz.) chilled
  • Sour Cream Topping
  • 1 container
    dairy sour cream (8 oz.)
  • 2 Tbsps
  • 1 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
oven oven
2-1/2 inch muffin cup tin muffin cup tin
foil muffin cups foil muffin cups
mixing bowl mixing bowl
measuring cups measuring cups
rubber scraper rubber scraper
wire rack wire rack
refrigerator refrigerator

Heat oven to 325°F. Line 18 muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.


Beat cream cheese in large bowl 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 teaspoon 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.

Sour Cream Topping:

Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

Additional questions?