Black Forest Mini Cheesecakes

Health score
1%
Black Forest Mini Cheesecakes
45 min.
12
394kcal
100%sweetness
47.1%saltiness
31.43%sourness
19.66%bitterness
10.36%savoriness
93.74%fattiness
0%spiciness

Ingredients

  • cup cherry pie filling canned
  • tablespoons cocoa powder (2 T.)
  • 1.5 pkg cream cheese softened
  •  eggs 
  • gelatin powder 
  • cup heavy whipping cream chilled
  • 12  oreo cookies crushed
  • powdered sugar 
  • tsp salt 
  • 0.8 bittersweet chocolate cooled melted
  • 0.3 cream sour
  • 0.7 sugar 
  • 1.5 butter unsalted melted
  • vanilla extract 
  • 0.8 water 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • mixing bowl
  • blender
  • plastic wrap
  • hand mixer
  • microwave
  • muffin liners
  • muffin tray

Directions

  1. Preheat oven to 325 degrees. In a medium bowl, mix together crushed Oreos and melted butter. Line a standard sized muffin tin with paper liners.
  2. Add a heaping tablespoon of the cookie crumb mixture to each liner, press with the back of a spoon to form the crust.
  3. Bake for 5 minutes.
  4. Remove from the oven, set aside to cool while preparing the filling.
  5. In a small bowl stir together sugar, cocoa powder and salt. In a large mixing bowl add soften cream cheese and sugar/cocoa mix. Beat with an electric mixer until smooth, add melted chocolate, heavy cream and sour cream, beat until combined.
  6. Add eggs, one at a time and mix well after each, then add in vanilla. Tap the bowl on the counter firmly a couple of times to release any air bubbles.
  7. Divide batter between the cupcake liners (liners will be full). Tap the pan a couple of times to be sure there are no large air bubble.
  8. Bake for 15-20 minutes, until the centers jiggle just slightly. (Original recipe called for baking time of 17-20 minutes, mine were done at the 15 minute mark.)
  9. Remove pan from oven, let cool at room temp. for 1 hour. Cover in plastic wrap and refrigerate for 2 hours or until fully cooled before topping.
  10. Top the cheesecakes: In a medium bowl whisk together heavy cream, powdered sugar and vanilla.
  11. Place the bowl in the refrigerator, along with the beaters from your mixer, for 10-15 minutes to get everything well chilled.
  12. Add gelatin to a small bowl, add water. When gelatin absorbs all the water microwave for about 10 seconds to heat and melt the gelatin and make it pourable. Set aside to cool a bit. Beat the cream until just before it reaches soft peak stage, check your gelatin to be sure it has cooled slightly but is still a pourable consistency (if it solidified, just pop it back in the microwave for a couple seconds). With the mixer running, slowly pour in the gelatin and finish whipping the cream to soft peak stage.
  13. Top the cakes with a generous spoon full of the whipped cream, using the back of a spoon make a little nest indentation in the top for the cherry filling.
  14. Add a spoon full of the cherry filling and you're done.

Nutrition Facts

Calories394kcal
Protein5.23%
Fat59.63%
Carbs35.14%

Properties

Glycemic Index
8.09
Glycemic Load
8.18
Inflammation Score
-5
Nutrition Score
7.0034782608696%

Flavonoids

Catechin
0.81mg
Epicatechin
2.46mg
Quercetin
0.13mg

Taste

Sweetness:
100%
Saltiness:
47.1%
Sourness:
31.43%
Bitterness:
19.66%
Savoriness:
10.36%
Fattiness:
93.74%
Spiciness:
0%

Nutrients percent of daily need

Calories:393.63kcal
19.68%
Fat:26.65g
41%
Saturated Fat:15.09g
94.29%
Carbohydrates:35.34g
11.78%
Net Carbohydrates:33.53g
12.19%
Sugar:23.19g
25.77%
Cholesterol:85.52mg
28.51%
Sodium:352.97mg
15.35%
Caffeine:12.88mg
4.29%
Protein:5.25g
10.51%
Vitamin A:830.88IU
16.62%
Manganese:0.29mg
14.41%
Iron:2.56mg
14.22%
Copper:0.26mg
13.21%
Phosphorus:112.2mg
11.22%
Vitamin B2:0.19mg
11.06%
Selenium:7.48µg
10.68%
Magnesium:38.1mg
9.53%
Fiber:1.8g
7.22%
Calcium:63.84mg
6.38%
Vitamin E:0.92mg
6.16%
Potassium:203.32mg
5.81%
Vitamin K:5.55µg
5.29%
Zinc:0.78mg
5.19%
Vitamin B5:0.43mg
4.27%
Folate:15.73µg
3.93%
Vitamin D:0.49µg
3.27%
Vitamin B12:0.19µg
3.2%
Vitamin B1:0.05mg
3.17%
Vitamin B6:0.05mg
2.63%
Vitamin B3:0.51mg
2.55%
Vitamin C:0.87mg
1.06%
Source:Foodista