Black Forest Mini Cheesecakes
Happy Healthy Holidays!
As pretty as they are tasty, these black forest mini cheesecakes make a great after dinner dessert or a late night snack for that someone special.
18 to 24 vanilla wafer cookies
2 8-oz packages soft cream cheese
1-1/4 cups sugar
1/3 cup cocoa
2 tablespoons all purpose flour
1 8-oz. container dairy sour cream
1/2 teaspoon almond extract
Sour Cream Topping (recipe follows)
Canned cherry pie filling, chilled
Heat oven to 325-degrees. 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.
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 five to ten minutes. Spread a heaping teaspoon of 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 one container (8 ounces) dairy sour cream, 2-tablespoons sugar and 1-teaspoon vanilla extract in a small bowl until sugar is dissolves.
Note: To cut fat and calories in both the cheesecakes and the sour cream topping, use reduced fat cheeses in both. Fat free is not recommended as it can negatively affect the consistency of this delicious dessert treat.
Yield: 18 to 2 dozen cheesecakes.
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