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.
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.
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.
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.
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.
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.
For another beautifully indulgent and elegant mini cheesecake idea try our recipe for Raspberry Tuxedo Mini Cheesecakes.
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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.
- 3/4 cup chocolate cookie crumbs
- 2 1/2 tbsp melted butter
- 1 tbsp sugar
- 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
- 1 1/2 cups fresh pitted cherries
- 1/2 cup water 1/4 +1/4
- 1/4 cup sugar
- 1 rounded tsp corn starch
- 3 /4 cup whipping cream
- 1/2 tsp vanilla extract
- 1 1/2 tbsp icing sugar powdered sugar
- 3 tbsp grated chocolate for garnish
Preheat oven to 300 degrees F
Place 12 paper liners in the muffin pans.
Mix together the cookie crumbs, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.
Mix together the cream cheese, sugar, cocoa and vanilla until smooth.
Beat in the egg.
Finally blend in the whipped cream until smooth.
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.
Remove from the oven and cool completely.
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.
Simmer very slowly for only 3-4 minutes.
Dissolve the corn starch in the remaining 1/4 cup room temperature water and stir it slowly into
the boiling mixture.
Bring it back up to a slow simmer and cook for only another minute or two until the compote thickens.
Remove from the heat an cool completely to room temperature.
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.
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.
Total time includes cooling time for the cheesecakes and the cherry compote.
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