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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
  • 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
  • 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 THE RECIPE?

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?