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Mini Black Forest Cheesecakes. Only about 200 calories each!

Mini Black Forest Cheesecakes. At only about 200 calories each, these little cupcake sized Black Forest Cheesecakes pack a maximum of cheesecake enjoyment with a minimum of guilt.

Mini Black Forest Cheesecakes photo of one cheesecake on a white plate

Mini Black Forest Cheesecakes. Only 200 calories each!!

Originally published June 2014.

Eating well is not all about sacrifice. Indulgence is not a bad thing; it’s overindulgence that gets you into trouble. At only about 200 calories each, these beautifully enticing little Black Forest Cheesecakes are the perfect balance of portion control and luscious indulgence.

Bowl of cherries for Black Forest Pie

Cherries for Mini Black Forest Cheesecakes.

The entire batch of 12 uses only a single 1/2 pound package of cream cheese. By comparison a full sized version of this cheesecake would use 1 1/2 pounds of cream cheese. At a minimum it would be 3 times as large as this dozen desserts put together.

frozen cherries isolated on a white background

Frozen cherries can make this recipe an economical, year round treat.

Let’s face it, dessert portions like cheesecake, that are served in restaurants are massive by comparison. They would likely come in at 3 times the calories of one of these cupcake sized treats.

I don’t know that I have ever ordered a piece of cheesecake in a restaurant that Spouse and I haven’t shared.

Making homemade cherry pie filling for Mini Black Forest Cheesecakes
I know oftentimes this is about presentation. restaurant’s do like to put out an impressive looking plate while giving the perception that more is good value.

Mini Black Forest Cheesecakes, little but satisfying.

In truth, the vast majority of “sweet tooth” cravings will be completely satisfied with much less. That’s why these are the perfect balance; maximum indulgence with minimum guilt.

I’ve made a double batch of these on a couple of occasions and frozen half for later use. I don’t freeze them with the topping because I don’t like the way that whipped cream and the cherry filling thaw.

It’s just not the same. So I just thaw the second batch and garnish them on the day they are served for a quick dessert any time.

Mini Black Forest Cheesecakes

Mini Black Forest Cheesecakes

For another beautifully indulgent and elegant mini cheesecake idea try our recipe for Raspberry Tuxedo Mini Cheesecakes.

or check out our entire collection of Cherry Recipes Here.

Best Cherry Recipes photo collage with title text added for Pinterest

Like this Mini Black Forest Cheesecakes recipe?

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Mini Black Forest Cheesecakes photo with title text added for Pinterest

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Mini Black Forest Cheesecakes photo of one cheesecake on a white plate
Yield: 12 cupcake sized cheesecakes

Mini Black Forest Cheesecakes

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Mini Black Forest Cheesecakes - At only about 200 calories each, these little cupcake sized Black Forest Cheesecakes pack a maximum of cheesecake enjoyment with a minimum of guilt.

Ingredients

For the crust

  • 3/4 cup chocolate cookie crumbs
  • 2 1/2 tbsp melted butter
  • 1 tbsp sugar

For the cheesecake batter

  • 1 cup cream cheese, one 8 oz block
  • 1/3 cup sugar
  • 4 rounded tbsp cocoa powder
  • 1 1/2 tsp pure vanilla extract
  • 1 egg
  • 1/3 cup whipping cream

For the Cherry Compote

  • 1 1/2 cups fresh pitted cherries
  • 1/2 cup water, 1/4 +1/4
  • 1/4 cup sugar
  • 1 rounded tsp corn starch

For the Vanilla Whipped Cream

  • 3 /4 cup whipping cream
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp icing sugar, powdered sugar
  • 3 tbsp grated chocolate for garnish

Instructions

  1. Preheat oven to 300 degrees F
  2. Place 12 paper liners in the muffin pans.
  3. Mix together the cookie crumbs, butter and sugar.
  4. Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.

For the Cheesecake Batter

  1. Mix together the cream cheese, sugar, cocoa and vanilla until smooth.
  2. Beat in the egg.
  3. Finally blend in the whipped cream until smooth.
  4. Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
  5. Remove from the oven and cool completely.

For the Cherry Compote

  1. Add the cherries, sugar and 1/4 cup water to a small saucepan and very slowly bring it up to a simmer. You don't want to boil this mixture rapidly because you don't want to break the cherries down completely.
  2. Simmer very slowly for only 3-4 minutes.
  3. Dissolve the corn starch in the remaining 1/4 cup room temperature water and stir it slowly into
  4. the boiling mixture.
  5. Bring it back up to a slow simmer and cook for only another minute or two until the compote thickens.
  6. Remove from the heat an cool completely to room temperature.

For the Vanilla Whipped Cream

  1. Beat together the whipping cream icing sugar and vanilla to firm peaks. Transfer to a piping bag with a large star tip or if you don't have a piping bag, just use a large Ziploc bag with an 1/2 inch opening snipped off the corner.
  2. Pipe a ring of whipped cream around the outer edge of the cooled cheesecakes, spoon some cherry compote into the center of the ring and garnish with a sprinkle of grated chocolate.

Notes

Total time includes cooling time for the cheesecakes and the cherry compote.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

g

Amount Per Serving Calories 227Saturated Fat 8gCholesterol 55mgSodium 121mgCarbohydrates 19gSugar 15gProtein 2g

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Sherry

Wednesday 11th of August 2021

I found your recipe and have made these many times. They are a hit with everyone. I have them frozen now just in case I need a quick dessert. I usually just use cherry pie filling to save on time and have frozen them with the topping already prepared. They freeze well even then. I would recommend this recipe to everyone. I also make the coconut cream mini cheesecake and they are equally delicious.

Mary Milligan

Saturday 7th of August 2021

I made these and they were fantastic! So decadently delicious without the side effects of too many calories! I will make them again.

debbie

Saturday 7th of August 2021

Regarding batter portion of this excellent recipe. Hi Should the whipping cream be 'whipped' for the batter? Your ingredients call for 'whipping 'cream, but then the method calls for 'whipped'. Im not trying to 'edit' your recipe, I just wanted to do it right!!

Lynne

Thursday 5th of August 2021

The ingredients for the cheesecake batter includes whipping cream, but the instructions say to add whipped cream. Should the cream be whipped before adding it to the other ingredients?

Mary Ellen Dawson

Thursday 5th of August 2021

I love your recipes. Unfortunately, I have had a lot of difficulty saving them to Pinterest. I am on an iPad but I did not have any problems until recently. May be a problem on my part.

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