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Black Forest Cheesecake Dessert Cups

Black Forest Cheesecake Dessert Cups
  • Prep 55 min
  • Total 2 hr 50 min
  • Ingredients 11
  • Servings 24
These rich, individual desserts will make mouths water when displayed on a pedestal cake plate!
Updated December 20, 2006
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Kyle O'Malley
Brigantine Beach, New Jersey

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

Steps

  • 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
    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
    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
    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
    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.

Nutrition Facts

Serving Size: 1 Dessert Cup
Calories
330
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
150mg
6%
Potassium
125mg
4%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
7%
Sugars
29g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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