Black Forest Mini Cheesecakes

February 5, 2015 by braytonbb

February in my opinion, is the perfect time to make these Black Forest Mini Cheesecakes. February is National Cherry Month and with Valentines Day around the corner, these sweet little desserts for perfect to show someone how much you love them. I borrowed this recipe off of the Cooking Classy website and will be making often. These miniature versions are hard to resist since you only get a few bites, which doesn’t seem like quite enough. This recipe is super easy, but you do have to have plenty of time for them to set up, so don’t expect to throw this together quickly.

Black Forest Mini Cheesecakes – Serves 18 Black Forest Mini cheesecakes

Crust- Crushed Oreos and 1 1/2 TB butter melted. I bought Crush Oreos off of the shelf and figured 1 heaping TB per regular muffin cup.

Cheesecake – 3/4 C semi sweet chocolate chips or chopped chocolate, melted and cooled slightly, 2/3 C sugar, 2 TB cocoa powder, pinch of salt, 12 oz. cream cheese, 2 LG eggs, 1 tsp. vanilla, 1/4 C heavy cream, and 1/4 C sour cream.

Topping – Canned Cherry Pie Filling, 1 1/4 C heavy cream, 2 1/2 TB sugar, and shaved chocolate(decoration)

For the crust, preheat oven to 325 degrees. In a mixing bowl, blend Oreo cookie crumbs and butter. Divide mixture among 18 regular sized paper lined muffin tins. Bake 5 minutes and allow to cool.

For the cheesecake filling, whisk together 2/3 C sugar, cocoa, and salt until smooth. Add cream cheese to sugar/cocoa mixture and whip until creamy and smooth. Mix in eggs one at a time, blending until combined. Add vanilla. Pour in melted chocolate and mix. Add 1/4 C heavy cream and sour cream and mix again. Divide mixture among cookie lined muffins cups about 3/4 full. Bake 20 minutes. Remove and allow to cool at room temp for 1 hour, then cover with plastic wrap and chill in the refrigerator for 2 more hours.

For the topping, Whip 1/4 C heavy cream until soft peaks form. Add 1/2 TB sugar and whip until stiff peaks form.  Spread a thin later over chilled cheesecakes and then pipe a rim around the edge to hold the filling. Spoon a heaping amount of cherry pie filling  in the center of the cheesecake. Sprinkle shaved chocolate over the cheesecake to dress up.  Store covered until ready to enjoy.

Oreo Balls

April 20, 2012 by braytonbb

Silly name, but seriously good! I have taken these to parties, served them to my guests for desserts and have even enjoyed them myself. They should stay in the freezer until ready to serve.  If you have a food processor, this is super easy. This can be done in a blender as well, but its a lot more work. This recipe comes from my daughter in law. When I first had one, I thought this is good, but then I could not stop helping myself to more.  What is nice is that you can make a bunch and store them in your freezer. Whenever you get that chocolate craving, help yourself. I have not tried using the chocolate or the mint Oreos, but I can only imagine how scrumptious they would be.


1 package of Oreos, 8oz. cream cheese, white chocolate and/ semi sweet baking chocolate

Add the entire package of Oreos to the food processor. Process until crumbly. Add softened cream cheese and process until smooth.

Scoop out Tablespoons of crumb mixture and form into a ball.  Put on a cookie sheet and store in the freezer until ready to coat with chocolate. (It will be much easier when they are firm like this)

Melt chocolate and either dip the frozen Oreo balls in chocolate or drizzle with the white or chocolate  or both.

30-35 balls depending on the size you make them. Store in the freezer until ready to serve.