Chocolate Mini Cheesecakes

Name: Chocolate Mini Cheesecakes Recipe | Hersheyland
Prep time: 30 min
Total time: 255 min
Yield: 24 mini cheesecakes
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 (14 oz, not evaporated milk); 3 eggs; 2 tsps vanilla extract; 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; 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

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

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 (14 oz, not evaporated milk)
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 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

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

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.

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?

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