Black Forest Cheesecake Dessert Cups

(12)
6 reviews.
  • 55 min prep time
  • 2 hr 50 min total time
  • 11 ingredients
  • 24 servings

Ingredients

1
box (19.5 oz) Pillsbury™ Brownie Classics Traditional fudge brownie mix
1/2
cup vegetable oil
1/4
cup water
4
eggs
1
cup semisweet chocolate chips (6 oz)
2
packages (8 oz each) cream cheese, softened
1/2
cup granulated sugar
1
container (6 oz) Yoplait® Thick & Creamy vanilla yogurt
1
can (21 oz) cherry pie filling
1
aerosol can whipped cream topping
1
large sprig fresh mint, if desired

Directions

  1. 1 Heat oven to 350°F. Place paper baking cup in each of 24 large muffin cups (2 3/4 inches in diameter and 1 1/4 inches deep). Make brownie mix as directed on box using oil, water and 2 of the eggs. Divide batter evenly among muffin cups (about 2 tablespoons per cup). Bake 15 minutes.
  2. 2 Meanwhile, in small microwavable bowl, microwave chocolate chips on High 1 minute. Stir and microwave in 15-second increments, stirring after each, until chips are melted and smooth; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar, remaining 2 eggs and the yogurt until blended. Add melted chocolate; beat until well blended.
  3. 3 Divide chocolate mixture evenly over warm brownie layer in cups (about 3 tablespoons per cup), filling each to top of cup. Cups will be full.
  4. 4 Bake 22 to 26 minutes longer or until set. Cool in pans 20 to 30 minutes. Carefully remove dessert cups from pan (cream cheese mixture will be soft); place on serving platter. Refrigerate at least 1 hour before serving.
  5. 5 To serve, remove paper; top each dessert cup with 1 tablespoon pie filling (including 2 or 3 cherries) and 1 tablespoon whipped cream topping. If desired, arrange cupcakes on pedestal cake plate covered with linen napkin. Garnish platter or plate with mint sprig. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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