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Black Forest Cheesecake Cups

Black Forest Cheesecake Shooters

I was born in Germany and grew up on this cake as my mom’s special treat for birthdays and holidays. I love to play around with classics and give them my own twist; I serve this layered in fancy glasses, topped with ricotta cream.

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8Servings


  • 10 ounces fresh or frozen pitted cherries
  • 5 ounces good-quality cherry confiture (cherry preserves are perfect here)
  • ½ cup sugar + 3 tablespoons
  • 2 tablespoons fresh lemon juice (½ lemon)
  • 1 cup fresh ricotta cheese
  • 1 cup heavy whipping cream
  • Zest of 1 lemon
  • Several cups of good-quality chocolate cake or brownies cut into large chunks or cubes
  • Garnish: chocolate shavings


1. Bring cherries and preserves to a boil over a low heat. Add a few tablespoons of water if the mixture is too thick.

2. Cook 5 minutes. Cool to room temperature.

3. In a bowl, whisk half cup sugar, lemon juice, and ricotta well.

4. In the bowl of an electric mixer, whisk whipping cream, remaining 3 tablespoons of sugar, and zest to stiff peaks.

5. Gently fold ricotta mixture into whipped cream.

6. To plate your dessert: Place several cake or brownie chunks at the bottom of fancy dessert or wine glasses.

7. Place 2 to 3 tablespoons of the ricotta cream and layer with more cake.

8. Top generously with cherry mixture. Garnish with chocolate shavings.