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schwarzwälder kirsch mini käsekuchen mit Sahne und Kirschen Dekoriert

Black Forest Mini Cheesecakes - Cheesecake Cupcakes

These Black Forest Cheesecake Cupcakes combine everything you love about classic Black Forest cake in an easy, mini format. With a rich chocolate cheesecake filling, Oreo crust, whipped cream topping and glossy cherry center, this black forest cheesecake recipe is perfect for parties, Valentine’s Day, Mother’s Day or any dessert buffet. If you’re looking for mini black forest cheesecakes or chocolate cheesecake cupcakes that can be made ahead and served individually, this recipe delivers bold flavor with minimal effort.

Course Dessert
Cuisine American, German
Keyword black forest mini cakes, cheesecake in a muffin tin, chocolate cherry cheesecakes, mini black forest cake, mini cheesecake recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 200 kcal

Ingredients

For the crust

  • 12 Oreos
  • 1 1/2 Tbsp salted butter melted

For the chocolate cheesecake filling

  • 4.5 oz 3/4 cup semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and slightly cooled
  • 2/3 cup granulated sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1 pinch salt
  • 12 oz cream cheese very well softened (1 1/2 packages)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

For topping

  • Cherry pie filling store-bought or homemade, stir in some Kirsch for that German touch
  • 1 1/4 cups heavy cream
  • 2 1/2 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • Finely chopped or shaved chocolate optional

Instructions

Prepare the crust

  1. Preheat oven to 325°F (163°C).
  2. Crush Oreos finely.
  3. Mix crushed Oreos with melted butter.
  4. Divide evenly among 12 paper-lined muffin cups (about 1 heaping Tbsp each).
  5. Press firmly into an even layer.
  6. Bake 5 minutes.
  7. Remove and let cool while preparing the filling.

Make the chocolate cheesecake filling

  1. In a bowl, whisk together sugar, cocoa powder, and salt until no cocoa clumps remain.
  2. Add softened cream cheese to a mixing bowl and pour sugar mixture over it.
  3. Using a hand mixer on low speed, mix just until smooth.
  4. Add eggs one at a time, mixing just until combined after each addition. Add vanilla with the second egg.
  5. Pour in melted chocolate and mix just until combined.
  6. Add sour cream and mix just until incorporated. Do not overmix.
  7. Tap bowl gently on counter to release air bubbles.

Bake

  1. Divide filling evenly among muffin cups (about slightly heaping 1/4 cup each).
  2. Bake 17–20 minutes, until centers jiggle slightly.
  3. Cool at room temperature for 1 hour.
  4. Cover and refrigerate for at least 2 hours.
  5. Whipped cream topping
  6. Beat heavy cream until soft peaks form.
  7. Add sugar and vanilla.
  8. Continue beating until stiff peaks form.
  9. Pipe or spread over chilled cheesecakes.
  10. Spoon about 1 Tbsp cherry filling into the center.
  11. Garnish with chocolate shavings if desired.
  12. Store refrigerated in an airtight container.

Notes: How to Make Cherry Filling From Scratch

  1. If you prefer a more authentic Black Forest flavor, make your own cherry filling. see below

Recipe Notes

Homemade cherry filling

1 jar sour cherries (about 24 oz / 680 g), drained, reserve juice
1 Tbsp cornstarch
2–3 Tbsp kirsch
1–2 Tbsp sugar

Reserve about 1/4 cup cherry juice and whisk it with cornstarch until smooth.
Heat remaining juice with sugar in a saucepan.
Stir in cornstarch mixture and cook until thickened and glossy.
Add cherries and simmer 1–2 minutes.
Remove from heat and stir in kirsch.
Cool completely before using.

The filling should be thick, glossy and spoonable — not watery.