Chocolate Mini Cheesecakes
Details
- Timing
- Timing
- Total:
- Bake:
- 35 Min.
- Prep:
- 30 Min.
- Skill Level:
- Beginner
- Yields:
- 24 mini cheesecakes
What's better than classic cheesecake? A chocolate cheesecake you can have all to yourself! These Chocolate Mini Cheesecakes have all the rich flavor of a chocolate cheesecake in an easy, bite-size portion. Picture this: a chocolate crumb crust made of vanilla wafer cookies (or substitute your favorite cookie), filled with creamy chocolate cheesecake, then topped with a decadent chocolate glaze. This is the party-friendly version of cheesecake you've been looking for! Mini desserts always impress! These Black Forest Mini Cheesecakes will complete your dessert spread at your next get-together.
Ingredients & Directions
- Prep Time
- 30 minutes
- Bake Time
- 35 minutes
- Cool Time
- 1 hour
- Chill Time
- 2 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/2 cup
-
1/4 cupbutter or margarine (1/2 stick), melted
-
3 packagescream cheese (8 oz each), softened
-
1 cansweetened condensed milk (14 oz, not evaporated milk)
-
3eggs
-
2 tspsvanilla extract
-
Chocolate Crumb Crust
-
1-1/2 cupsvanilla wafer crumbs (about 45 wafers, crushed)
-
6 Tbsps
-
6 Tbspspowdered sugar
-
6 Tbspsbutter or margarine, melted
-
Chocolate Glaze
-
2 cupsHERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (12 oz pkg.)
-
1 cupwhipping cream (1/2 pt)
-
1 tspvanilla extract
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
oven & stovetop
2-1/2 inch muffin cup tin
mixing bowls
mixer
wire rack
refrigerator
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.
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Nutrition FactsServings Per Container 24 servingsServing size 1 mini cheesecake (94g)Amount per servingCalories360% Daily Value*Total Fat 26g 33%Saturated Fat 15g 75%Trans Fat 0.5gCholesterol 85mg 28%Sodium 180mg 8%Total Carbohydrates 29g 11%Dietary Fiber 1g 4%Total Sugars 23gIncludes 20g Added Sugar 40%Protein 6gVitamin D 0 0%Calcium 42mg 4%Iron 2mg 10%Potassium 101mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
