Black Forest Cheesecakes (Gluten-Free)
These incredible mini Black Forest Cheesecakes combine rich chocolate, cherries, and smooth creamy cheesecake in a handheld format. They’re perfect for parties, holidays, and make-ahead desserts with a classic flavor everyone loves.
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Make-ahead party dessert
These mini Black Forest Cheesecakes feature a chocolate cookie crust, smooth cheesecake filling, and a cherry topping with whipped cream. They are a total crowd-pleaser!!
This individual dessert is perfect if you love Black Forest cake but want an easy, gluten-free dessert. They’re easy to bake, and you can make them ahead of time. They have a handheld format that makes them an ideal party dessert. These chocolate cherry cakes are the perfect holiday cheesecake, like this mini gluten-free cheesecake recipe.
Some notes about the main ingredients of this recipe:
- Cream cheese: Philadelphia style, not a spreadable one.
- Cocoa: unsweetened cocoa powder.
- Cherry: Fresh cherry pie filling is the best option. You can also use canned cherry pie filling.
- Cookies: gluten-free chocolate cookies like gluten-free Oreos.
How to make Black Forest Dessert
Preheat oven to 350°F (180°C). Line a 12-count muffin pan with liners.
For the crust: Place the gluten-free cookies and the melted butter in a food processor. Pulse and place a tablespoon of the crust mixture into each liner and press hard. Bake the crusts for 5 minutes.
For the cheesecakes: In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and cocoa powder and mix until combined. Add the cream and vanilla extract and mix. Add eggs, one at a time, fully incorporating each before adding the next. Scrape down the bowl in between each egg.
Pour the mixture into the prepared crust and bake for 20 minutes until the edges are set, and the centers slightly jiggle. Turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven.
Remove the cheesecake and let it cool completely at room temperature. Once the cake is completely cooled, place it into the refrigerator for at least 2 hours.
Top the mini cheesecakes with homemade cherry pie filling, whipped cream, and fresh cherries before serving.
For the homemade cherry filling: Place fresh pitted cherries, water, sugar, lemon juice, and cornstarch in a deep saucepan and heat over medium heat until boiling, stirring occasionally with a wooden spoon.
Reduce the heat and cook for 10-15 minutes more, stirring occasionally. When the sauce is thickened, remove from the fire and let cool at room temperature. Keep in mind that the sauce will thicken slightly as it cools. If the sauce is too thick, add more water and cook until you get the desired consistency; too runny, cook a little more until thick.
Baking notes and variations
- Over-mix: don’t over-mix the batter; beat until combined.
- Room temperature ingredients: the cream cheese must be softened at room temperature. Eggs also need to be at room temperature.
- Sour-Cream: replace cream with sour cream.
- Cherry sauce: Homemade cherry sauce is the best, but canned cherry pie filling also works.
- Baking: the cheesecakes are ready when the edges are set, but the center will still have a slight jiggle to it
For more gluten-free individual desserts
- Mini Cheesecakes
- Chocolate Pudding with Mango Sauce (Cup Dessert)
- Lemon mousse with GF Oreos (Cup dessert)
- Lemon Posset
- Banana Trifle (with caramel and chocolate)
- Vanilla Panna Cotta (Cup Dessert)
Mini Black Forest Cheesecakes (Gluten-Free)
Ingredients
For the crust:
- 12 gluten-free Oreo cookies
- 3 tablespoons unsalted butter, melted
For the cheesecake:
- 16 ounces brick cream cheese, softened
- 1/2 cup granulated sugar
- 6 tablespoons cocoa powder
- 1/4 cup cream
- 2 teaspoons vanilla extract
- 3 eggs room temperature
For the homemade cherry sauce:
- 3 cups fresh pitted cherries
- 1/4 cup water
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
Topping:
- 1/2 cup whipped cream
- 1/2 cup fresh cherries, optional
Instructions
- Preheat oven to 350°F (180°C). Line a 12-count muffin pan with liners.
For the crust:
- Place the gluten-free cookies and the melted butter in a food processor. Pulse and place a tablespoon of the crust mixture into each liner and press hard. Bake the crusts for 5 minutes.
For the cheesecakes:
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and cocoa powder and mix until combined. Add the cream and vanilla extract and mix. Add eggs, one at a time, fully incorporating each before adding the next. Scrape down the bowl in between each egg.
- Pour the mixture into the prepared crust and bake for 20 minutes until the edges are set, and the centers slightly jiggle. Turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven.
- Remove the cheesecake and let it cool completely at room temperature. Once the cake is completely cooled, place it into the refrigerator for at least 2 hours.
- Top the mini cheesecakes with homemade cherry sauce, whipped cream, and fresh cherries before serving.
For the homemade cherry sauce:
- Place fresh pitted cherries, water, sugar, lemon juice, and cornstarch in a deep saucepan and heat over medium heat until boiling, stirring occasionally with a wooden spoon.
- Reduce the heat and cook for 10-15 minutes more, stirring occasionally. When the sauce is thickened, remove from the fire and let cool at room temperature. Keep in mind that the sauce will thicken slightly as it cools.