Black forest mini cheesecakes

Yield: 24 Servings

Measure Ingredient
24 Vanilla wafer cookies
16 ounces Cream cheese; softened
1¼ cup Sugar
⅓ cup Hershey's Cocoa
2 tablespoons All-purpose flour
3 Eggs
8 ounces Dairy sour cream
½ teaspoon Almond extract
Canned cherry pie filling chilled
8 ounces Dairy sour cream
2 tablespoons Sugar
1 teaspoon Vanilla extract


Heat oven to 325øF. Line muffin cups (2-½ inches in diameter), with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.

Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful SOUR CREAM TOPPING on each cup.

Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-½ to 2 dozen cheesecakes.

SOUR CREAM TOPPING: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved.

[Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias

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