Black Forest Cheesecake Cupcakes. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. 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. Line muffin cups with paper or foil muffin liners.

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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! Black Forest is traditionally made in cake form.

You can make Black Forest Cheesecake Cupcakes use 8 ingredients and 7 the steps. Here guides how you mix it.

The main ingredient Black Forest Cheesecake Cupcakes as follows:

Prepare of Oreo cookies.
Prepare of pkgs. cream cheese, softened.
Prepare of sugar.
Prepare of baking cocoa.
You need of vanilla extract.
Provide of eggs.
Prepare of can cherry pie filling.
You need of Cool Whip.

It's an absolute classic for a good reason. While I haven't posted a recipe for Black Forest Cake, I have posted these Black Forest Cupcakes and Black Forest Brownies though, which are both lovely. This cheesecake has all the classic flavours of Black Forest. 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.

Steps Black Forest Cheesecake Cupcakes

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!.

If desired, arrange cupcakes on pedestal cake plate covered with linen napkin. Garnish platter or plate with mint sprig. 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.