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.
Course
Dessert
Cuisine
North American
Prep Time30minutes
Cook Time20minutes
Total Time50minutes
Servings12cupcake sized cheesecakes
Calories227kcal
AuthorBarry C. Parsons
Ingredients
For the crust
3/4cupchocolate cookie crumbs
2 1/2tbspmelted butter
1tbspsugar
For the cheesecake batter
1cupcream cheeseone 8 oz block
1/3cupsugar
4rounded tbsp cocoa powder
1 1/2tsppure vanilla extract
1egg
1/3cupwhipping cream
For the Cherry Compote
1 1/2cupsfresh pitted cherries
1/2cupwater1/4 +1/4
1/4cupsugar
1rounded tsp corn starch
For the Vanilla Whipped Cream
3 /4cupwhipping cream
1/2tspvanilla extract
1 1/2tbspicing sugarpowdered sugar
3tbspgrated chocolate for garnish
Instructions
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.
For the Cheesecake Batter
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.
For the Cherry Compote
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.
For the Vanilla Whipped Cream
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.
Recipe Notes
Total time includes cooling time for the cheesecakes and the cherry compote.