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Chocolate Mini Cheesecakes

Details

Time
4 hours 15 minutes
Skill Level
Beginner
Yields
24 mini cheesecakes

This is the party-friendly version of cheesecake you've been looking for. These mini chocolate cups have all the rich flavor of a chocolate cheesecake, just in an easy, bite sized portion. Blend your favorite cookie into the crumb crusts and share these wonderful treats with all your guests.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
35 minutes
Cool Time
1 hour
Chill Time
2 hours

Ingredients

  • 1/2 cup
    HERSHEY'S Cocoa
  • 1/4 cup
    butter or margarine (1/2 stick), melted
  • 3 packages
    cream cheese (8 oz. each), softened
  • 1 can
    sweetened condensed milk (not evaporated milk) (14 oz.)
  • 3
    eggs
  • 2 tsps
    vanilla extract
  • Chocolate Crumb Crust
  • 1-1/2 cups
    vanilla wafer crumbs (about 45 wafers, crushed)
  • 6 Tbsps
    HERSHEY'S Cocoa
  • 6 Tbsps
    powdered sugar
  • 6 Tbsps
    butter or margarine, melted
  • Chocolate Glaze
  • 2 cups
    HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.)
  • 1 cup
    whipping cream (1/2 pt.)
  • 1 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
2-1/2 inch muffin cup tin 2-1/2 inch muffin cup tin
mixing bowls mixing bowls
mixer mixer
wire rack wire rack
refrigerator refrigerator
saucepan saucepan
1

Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with nonstick cooking spray. * Press about 1 tablespoonful Chocolate Crumb Crust mixture onto bottom of each cup.

2

Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.

3

Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate. Before serving, spread with Chocolate Glaze. Allow to set. Serve at room temperature.

* If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.

TIP

Garnish with a dollop of whipped cream and raspberry for an elegant presentation.

Chocolate Crumb Crust:

Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine in medium bowl.

Chocolate Glaze:

Melt 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract in medium saucepan over low heat. Stir until smooth. Use immediately.

Additional questions?