Mini Black Forest Cheesecakes

Mini Black Forest Cheesecakes ~ Classic cake flavor takes on a mini cheesecake form and texture.

Mini Black Forest Cheesecake

Mini Black Forest Cheesecake

Ah, yes, my mini cheesecake craze continues. Okay, lets just agree I have a tendency for OCD-like behavior. The more I blog the more it becomes apparent to me that there just might be a connection between me and that three letter acronym.

Either way I’ve decided to own it, embrace it and love it. That being said, I’ve have about another dozen of these little mini cheesecakes recipes to work out and many that are getting a little bit crazy in design (more on the latter to come).

For now, this latest one combines one of my favorite cake flavors. And since I wasn’t able to add a frosting layer with cherries tossed in Kirsch, I added the Kirsch to the cherry cheesecake portion. Then I threw a large cherry on top for a fun look.

A few notes:

  • You can skip the Kirsch all together for a non-alcoholic version.
  • Add the cherries on top just prior to serving or else the wieght of them causes the cheesecakes to slightly buckle.
  • If you do not have a mini cheesecake pan, a 6 inch springform pan will work just as well.
  • Completely unrelated, but don’t forget to enter the Zoku Quick Pop Maker.

Mini Black Forest Cheesecakes

Yields 10 Mini Cheesecakes or one 6 inch springform pan



  • 1/2 cup(s) of boiling water
  • 1 tablespoon of gelatin
  • 1/3 cup(s) of sugar
  • 2 cups of Oreo cookies, crushed
  • 1 1/4 cups of heavy cream
  • 8 ounces of cream cheese
  • 1 tablespoon lemon juice
  • 1/4 teaspoon of salt
  • 1/2 cup(s) of semi-sweet chocolate, melted
  • 1/4 cup(s) cherry reduction sauce*

* Homemade cherry sauce:

  • 1 cup cherries
  • ½ cup water
  • ½ cup sugar
  • ½ cup balsamic vinegar
  • 1 tablespoon lemon juice



  1. Mix gelatin and sugar in a bowl; add boiling water and stir until gelatin completely dissolves, about 5 minutes.
  2. Press crushed Oreos to bottom of pan.
  3. Beat heavy cream to medium peaks. Add cream cheese, lemon, salt, beat on medium-high speed unitl mixture is smooth, about 3 minutes.
  4. Add a large dollop of cream cheese to to the gelatin and fold to blend. Add remaining cream cheese mixture to gelatin and slowly fold until well incorporated.
  5. Divide batter into thirds and separate into three bowls. Add semi-sweet chocolate to two bowls and fold to blend. Repeat with third bowl with cherry sauce sauce.
  6. Layer pan with chocolate  filling, cherry filling and then chocolate filling once more.
  7. Refrigerate for at least 2 hours before serving. Release from springform pan or mini cheesecake pan and garnish with whip cream and cherry.

* Homemade cherry sauce:

  1. Add cherries, water, sugar, balsamic vinegar and lemon juice in a pot over low medium heat. Bring to a boil and then reduce heat to a simmer, stir frequently until mixture is reduced by half. Push mixture through a strainer to remove any skin. Pour mixture into a shallow bowl to cool.

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  1. Avatar for Naomi Robinsonpizza recipes says

    I’m loving the mini-cheesecake posts, so don’t feel pressured to move on 😉 You’ve made me strongly desire one of those pans!

  2. Avatar for Naomi RobinsonNina says

    Love all ur minis, too cute!!!! Did you use the mini cheesecake pan for those? Or something else? I have the mini cheesecake pan but they never come out looking like yours :-(. Can yo tell me what you did to make it look so perfect .. Thank you