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Black Forest Cheesecakes

Total Time

Prep: 20 min. + chilling Bake: 20 min. + cooling


12 servings

As sure as chocolate and cherries go together, so do my family's yuletides and these no-fuss cheesecakes.


  • 12 Oreo cookies
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/3 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 can (21 ounces) cherry pie filling
  • 1/2 to 1 cup whipped topping


  1. Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in foil-lined muffin cups, cream side up. In a bowl, beat cream cheese, sugar, cocoa and vanilla until fluffy. Beat in eggs until blended. Fill muffin cups three-fourths full. Sprinkle 1/4 cup reserved cookie crumbs over top (discard remaining crumbs or save for another use). Bake at 325° for 20-25 minutes or until set. Cool completely. Cover and refrigerate for at least 2 hours. Just before serving, top each cheesecake with about 2 tablespoons of pie filling. Top with a dollop of whipped topping.

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