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Quick and Easy

Double Chocolate Candy Cane No-Bake Cheesecakes

Details

Time
4 hours
Skill Level
Beginner
Yields
6 cheesecake cups

Set candy cane cheesecake bites into decadent double chocolate cups. Top them off with HERSHEY'S KISSES Candy Cane Mint Candies. You’ll love the blend of peppermint cheesecake and delicious chocolate in these no bake dessert cups.

Ingredients & Directions

Prep Time
45 minutes
Chill Time
3 hours 10 minutes

Ingredients

  • 40
    HERSHEY'S KISSES Brand Candy Cane Mint Candies, divided
  • 1 package
    cream cheese (8-oz.), softened
  • 3 Tbsps
    powdered sugar
  • 1/2 tsp
    peppermint extract
  • 1 tsp
    vanilla extract
  • 1/2 cup
    sweetened whipped cream or whipped topping
  • Chocolate Party Cups
  • 1 cup
    HERSHEY'S Special Dark Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 tsp
    shortening (do not use butter, margarine, spread or oil)

Step-By-Step Directions

Equipment Needed 
Muffin Cup Pan 2-1/2 Inch Muffin Pan
Paper Liners Paper Liners
Mixer Mixer
Microwave-Safe Bowls Microwave-Safe Bowls
Microwave Microwave
Mixing Bowl Mixing Bowl
Narrow Pastry Brush Narrow Pastry Brush
Refrigerator Refrigerator
1

Prepare Chocolate Party Cups.

Tip:

Chocolate cups can be made several days ahead before filling.

2

Remove wrappers from candy cane candies; set aside 10. Place remaining 30 candies in microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until candy is melted and smooth when stirred. Set aside.

3

Beat cream cheese and powdered sugar until well blended. Gradually blend in melted candies, peppermint extract and vanilla. (Mixture will be light pink.)

4

Spoon mixture into prepared cups. Refrigerate 1 to 2 hours or until set. Chop 3 of remaining candies into small pieces. To serve, top each cup with dollop of sweetened whipped cream, candy cane piece and chopped candy pieces. 

Chocolate Party Cups:

  1. Line muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.

  2. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.

  3. Using narrow, soft-bristled pastry brush, thickly and evenly coat inside pleated surface and bottom of each cup. Refrigerate coated cups 10 minutes or until set; coat any thin spots again. (Chocolate mixture may need to be reheated.) Cover tightly; refrigerate until very firm, about 1 hour. Carefully peel paper from each cup. Cover; refrigerate at least 1 hour. Fill chilled cups as desired.

Additional questions?