Mini Black Forest Chocolate Cheesecakes

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  • Srv: 12
  • By: Recipe created by Raquel DeHoyos/Boastful Food LLC
Mini Black Forest Chocolate Cheesecakes


  • 1 medium russet potato, cooked (about 3/4 cup mashed)
  • 8 chocolate graham crackers
  • 2 cups wavy potato chips
  • 1 tsp unsweetened baking cocoa, plus 2 tbsp, divided
  • 2 tbsp sugar
  • 1/2 tsp kosher salt
  • 5 tbsp unsalted butter, melted
  • 3/4 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup sweetened condensed milk
  • 1 lemon, zested and juiced
  • 1 tsp vanilla
  • 2 large eggs
  • 1 21-oz can cherry pie filling
  • optional garnishes: Shaved chocolate, dark chocolate syrup


  1. Preheat oven to 350˚.

  2. Peel and dice potato. Place into a small saucepan and cover with cold water and a lid. Bring to a boil, then turn to medium-low heat and simmer for 15 minutes or until potato can easily be pierced with a paring knife. Drain, and while still warm, mash with a spoon to break up any lumps. Allow to cool for at least 10 minutes.

  3. Place graham crackers, potato chips, 1 teaspoon cocoa powder, sugar and salt into a food processor and blend until mixture resembles sand. Melt butter for about 25 seconds in the microwave and stir into the graham cracker-potato chip mixture to form the crust.

  4. Place paper muffin cups into a 12-cup muffin tray. Add 2 tablespoons of the crust mixture to each muffin cup and press down into the cup to form the base of the cheesecakes. Bake on the lower rack of the oven for 10 minutes. When done, remove from the oven and place onto a cooling rack.

  5. Meanwhile, prepare the filling. With an electric mixer, blend the cream cheese on medium-high speed until smooth. Next, add the sour cream and blend again. Add in the sweetened condensed milk, lemon zest and 2 tablespoons lemon juice, vanilla, eggs and baking cocoa. Blend again until smooth, scraping down the sides if necessary. Last, add the mashed potatoes and gently blend just until all the ingredients are sufficiently mixed.

  6. Pour 1/4 cup of filling into the muffin cups. Bake the cheesecakes on the lower rack of the oven for 15 minutes or until just barely set in the center. Allow to cool and firm slightly in the muffin tin, for about 10 minutes, before removing from the baking tray and placing in the refrigerator to chill for at least 1 hour or overnight. Serve with a dollop of cherries, shaved chocolate or chocolate syrup.

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