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Chocolate Mini Cheesecakes


35 Min.
30 Min.
Skill Level:
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


Prevent your screen from going dark while you bake.


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

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.


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.


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.


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?