Italian dressing, feta cheese, raisins, and dried cranberries on a side salad of broccoli slaw.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 12 |
Ingredients
- 12 chocolate sandwich cookies with creme filling
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- ⅓ cup baking cocoa
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (21 ounce) can cherry pie filling
- ½ cup whipped topping
Instructions
- Preheat the oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil liners.
- Remove top from each sandwich cookie; crush tops and set aside. Place creme-topped cookies in the prepared muffin cups, creme-side up.
- Beat cream cheese, sugar, cocoa, and vanilla in a large bowl with an electric mixer until fluffy. Mix in eggs until blended. Fill the prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs on top. Discard remaining crumbs or save for another use.
- Bake in the preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
- Top each cheesecake with 2 tablespoons cherry filling and a dollop of whipped topping just before serving.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 183 mg |
| Sugars | 17 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious!! I used the dark chocolate oreo cookies.
This is so delicious and soooo easy! I also love that these are made as “individual” servings!! I will be making these again soon!!!
A huge hit!
Amazing! Make anytime of year. No changes needed. Super big hit with my friends. Definitely on favourites list.
I used the larger sized muffin tins, so I added a bit more cookie crumbs to the bottom. I used 6 more cookies and just scraped out the middle cream so that I could crush just the cookie part. I also had to bake them about 10 minutes longer. They came out fabulous! This made ten total.
Easy and delicious! They only had double stuffed Oreos and the bottom of each was kind of hard. I think it was probably just too much cream filling.
Made these as per the recipe and they were divine! So yum! Like an idiot I bought my ingredients at the Bulk Barn, thinking I did not want left over cookies or cherry pie filling. Oreo cookies wee almost $14 for 12, so that, combined with the cream cheese and other ingredients made this recipe cost over $20. I’d been better off buying a whole cake already made! I will make these again but I’ll be buying at a regular grocery store.
I made these for my husband’s birthday. They were amazing. The only change I made was leaving off the whipped cream. (Not a fan.) They are the perfect little individual-size portions. Perfectly chocolatey with the texture and taste of cheesecake and, of course, the cherry topping. Yummy!
I have made these several times and they are always a big hit !I make them according to the recipe as written. They can be made a couple if days ahead of time and hold up very well in the fridge.
The Black Forest Cheese Cakes are delicious. The cup cake serving size is perfect. I love that it is so easy to make . We skip the whipped cream and cut back a bit on the sugar. It still is very rich. The cherry pie filling makes for a refreshing taste.
pretty good chocolate cheese! I forewent the cupcakes, and used a 9 in pie pan, and the volume conversion went perfectly. I added a few more cookies to make sure the crust was complete. I subbed about a half cup of measurable splenda in the cheese mix. I also just skipped the crushed cookie tops. The canned pie filling was certainly a time saver, but if I made this again, I would make my own topping out of black cherries. good simple cheesecake without too much fuss.
Easy to make and a big hit at our Christmas party.
Delicious!
Made it as instructed. Winner!
These are so good! Guests loved them.
I really love those cheesecakes! It was so great! My modification was using berry medley instead of cherries because I don’t particularly like cherries of anything except for actual real cherries. With the berry medley, it tasted really great! I will definitely be making this again and again. Highly recommend!
I make these often I change it some I use Texas cupcake pan and use nut crust or put Oreos in food processor instead of cherries I use raspberry sometimes . You have the base for the cheesecake anything goes salted caramel, whip cream, I make them and put out different toppings
These were so good and the recipe is exact! I used great value brand gluten free Oreos so my daughter could eat them too and she loved them. She ate like 6. I made them for a party and I only got two total! Can’t wait to make them for my husband when he gets home from deployment!
These are really good 🙂 ..each portion just enough …really big hit in our house and easy to make….adding to this after a few years making this…here’s a tip…don’t change anything! This recipe is perfect the way it is, thank you!
Used dark baking cocoa and made whipped cream from scratch. Delicious!
This recipe was a huge success at my book club meeting. Several of the ladies asked for a copy of the recipe. I have thought of several variations that could be used with this amazing recipe. The first variation is to create a mint flavored cheesecake. Use the mint Oreo cookies and substitute mint extract for the vanilla extract. I would just use whipped topping and omit the cherries for this variation. When raspberries come back into season, I plan to make them again and top with fresh raspberries. For that recipe, I plan to use the Oreo Berry Cream cookies on the bottom. You could also use the mini Oreo cookies and prepare this dish using a mini cupcake pan. Think about ways to use the banana split Oreos or the peanut butter ones. The possibilities for this dish are endless.