Black Forest Cheesecake Cups

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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.

Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.

Shavuot 2016 cover s.jpg