Black Forest Mini Cheesecakes are perfectly creamy, not overly sweet, decadent little desserts. Just imagine a well-balanced chocolate crust combined with a creamy marbled cheesecake, topped with a delicious cherry sauce. Don’t they sound heavenly? Well, they’re super easy to make, so let’s get started!
These cherry chocolate mini cheesecakes make a perfect party or potluck dessert. I think, mini desserts, in general, are the way to go for any party or special occasion. This way, everyone gets to sample multiple desserts and enjoy all the fun flavors.
For more cheesecake recipes, try my Russian Cheesecake or Pistachio Strawberry Mini Cheesecakes. I love both of them!
How to make Mini Cheesecakes
If you’re a beginner at baking and cheesecakes intimidate you a little (and I don’t blame you, as they can be tricky), start with making mini cheesecakes. Little cheesecakes are less likely to crack and can be made in a small batch with little ingredients.
This recipe is super simple and doesn’t require any fancy equipment or expensive ingredients. In fact, you can experiment with what you have in your fridge and make multiple substitutions if needed. I will leave all the tips on that below.
To make these Black Forest Mini Cheesecakes, simply combine all the crust ingredients and divide between the cupcake liners. Next, mix all the cheesecake ingredients and pour over the crusts. Bake until set and let cool to room temperature. Top with cherry sauce or homemade whipped cream, and enjoy!
Ingredients and Substitution Ideas
cream cheese
Try to use good quality cream cheese, as it does make a difference. I like using full fat cream cheese from PHILADELPHIA. You could also use mascarpone cheese instead.
tea biscuits
To make these black forest mini cheesecakes, I am using Russian tea biscuits, but any cookies will work.
To make my crust chocolate, I simply added melted chocolate to the vanilla biscuits. Feel free to use chocolate cookies, such as Oreos, or leave the crust plain.
cherry jam
You can make a homemade cherry sauce (recipe from natashaskitchen.com) or use a store bought cherry jam to make your mini cheesecakes. However, I do recommend going with a thicker jam, rather than a super runny one.
As you might’ve guessed, the jam doesn’t have to be cherry flavored. Experiment with different flavors and combinations, and have fun baking!
Here’s some great fruit jam options to experiment with:
If you experiment with any other flavors, please let me know in the comments below. I’d also love to connect with you on Instagram.
chocolate
I used regular semi-sweet chocolate chips to make the crust for my black forest mini cheesecakes. You can definitely use any chocolate you like. White chocolate works too!
Or skip chocolate all together for a vanilla flavored crust. In this case, you might need to add a little bit more butter to help the crust stick together.
Tips on making Mini Chesecakes
- For a smoother consistency, try using room temperature eggs and cream cheese.
- Don’t over bake your cheesecakes to avoid cracking.
- Use paper liners to keep your crust together.
- Use full fat cream cheese and sour cream for a rich and creamy cheesecake.
- Another reason cheesecakes might crack is if you open the oven too soon. Wait at least 15 minutes before checking on your cheesecakes.
- Cool the cheesecakes completely before storing in the fridge to prevent them from “sweating”.
For more tips on making cheesecakes, check out my Pistachio Strawberry Mini Cheesecakes recipe.
Frequently Asked Questions – Cheesecakes
Can I freeze cheesecakes?
Yes, cheesecake is one of those desserts you can make ahead of time and easily freeze.
Just make sure to wrap it in a few layers of plastic wrap, and then add a layer or two of foil. Defrost in the fridge before serving. It will taste just like fresh!
These tips work equally well for both, regular sized cheesecake and the mini ones. For mini cheesecakes, you can also store them in an airtight container.
Can I make mini cheesecakes in a cupcake pan?
Cupcake or muffin pan works great for making mini cheesecakes. I also like to use paper liners to keep the crust together.
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When are mini cheesecakes done?
The best way to tell your mini cheesecakes are done is to make sure they’re mostly set with just a slight jiggle in the middle. If you touch the tops, your finger should stay clean. Every oven is different, so baking time may vary.
How to decorate mini cheesecakes?
There’s so many different options when it comes to decorating your mini cheesecakes.
For this particular recipe, I am using the same jam I used inside the cheesecake layer to decorate the tops.
You could also use one of the following:
- cocktail cherries
- whipped cream
- chocolate ganache, recipe from sallysbakingaddiction.com
- simple cream cheese frosting, recipe by the same author
- fresh fruit or berries
More Dessert Ideas
Pistachio Strawberry Mini Cheesecakes – a small batch of my husband’s favorite little desserts.
Russian Cheesecake – super easy, healthy Sweetened Cheese Casserole.
Homemade Crepes – recipe for beginners.
Black Forest Mini Cheesecakes
Ingredients
Crust
- 80 g Cookies crushed
- 20 g Butter melted
- 1/2 tsp Cinnamon
- pinch of Salt
- 30 g Semi-Sweet Chocolate melted
Cheesecake
- 225 g Cream Cheese (or 8 oz) full fat
- 1 Egg large
- 25 g Sweetened Condensed Milk
- 60 g Sour Cream full fat
- 40 g Cherry Jam or any fruit jam
- 1/2 tsp Vanilla Extract
Instructions
- To make the crust, simply combine all the ingredients in a mixing bowl. Place nine cupcake liners in a cupcake pan. Divide the mixture between the liners. Press in with a small glass or a spoon.
- Using a hand mixer, beat cream cheese with the egg on medium speed for 4-5 minutes, or until smooth. Add the rest of the ingredients and mix on low just until combined.
- Pour the cheesecake mixture over the prepared crusts. You should end up with nine mini cheesecakes, using regular size cupcake liners.
- Optional: top each mini cheesecake with a few dollops of jam. Using a toothpick, swirl the jam around to create a "marbled" effect.
- Bake your cheesecakes in a preheated to 300 F oven for 22-25 minutes. Every oven is different, so start checking on your cheesecakes at about 20 minutes. They should be set with a slight jiggle in the middle. If you touch the tops, your finger should stay clean. If you see the tops starting to crack, take them out immediately.
- Let the cheesecakes cool completely. Top each cheesecake with more cherry jam, shaved chocolate, whipped cream, or anything you like.
- Let set in the fridge for at least 4 hours before serving.
Wow 🤩