Black Forest Cheesecake Cupcakes. Black Forest Cheesecakes layered with an Oreo crust, a rich, velvety smooth chocolate cheesecake, sweet and fluffy whipped creamy and a slightly tart, vibrantly red luscious cherry topping. This dessert is great anytime of year. I used extra dark chocolate cocoa powder.

Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth. These cute little Black Forest Cheesecake Cupcakes are actually mini chocolate cheesecake cupcakes with a swirl of vanilla-scented whipped cream, some tipsy cherries and chocolate shavings on top. If you want to German-ize your cupcakes and go full on Black Forest, feel free to add a tbsp or two of kirsch into your cherry filling! You can have Black Forest Cheesecake Cupcakes using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Black Forest Cheesecake Cupcakes

Prepare 12 of Oreo cookies.
You need 2 (8 oz.) of pkgs. cream cheese, softened.
You need 3/4 cup of sugar.
It's 1/3 cup of baking cocoa.
It's 1 tsp. of vanilla extract.
You need 2 of eggs.
It's 1 (21 oz.) of can cherry pie filling.
It's 1/2 cup of Cool Whip.

These mini cheesecake cups are as easy to make as they are to enjoy. Rich black forest cheesecake filling and miniature cookie crusts make these diminutive desserts delicious. Add them to the buffet table at your next party for a bite sized dessert everyone will love. Make the frosting: Meanwhile, place the cream in a clean, large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.

Black Forest Cheesecake Cupcakes instructions

Remove tops of all cookies, leaving cream side intact. Place cream side up Oreos in foil lined muffin cups in muffin pan..
Crush remaining Oreo tops and set aside..
In a large mixing bowl, combine cream cheese, sugar, cocoa and vanilla until fluffy..
Beat in eggs until blended..
Fill each muffin cup 3/4 full with batter. Top with crushed oreos..
Bake at 325 degrees for 20 to 25 minutes. Allow to cool completely. Cover and refrigerate for at least 2 hours..
Just before serving, top each cupcake with a spoonful of Cool Whip and a spoonful of cherry pie filling. Enjoy!.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Spread half of the mixture evenly into crust. Our famous Belgian Double Choc Mudcake as a base, injected with sour cherries in the middle, topped with cream cheese cherry frosting and garnished with chocolate glaze, chocolate curls and a maraschino cherry on top. When I was growing up, my grandmother used to always bake a black forest cake for birthdays.