Double Chocolate Candy Cane No-Bake Cheesecakes
Details
- Timing
- Timing
- Total:
- Prep:
- 45 Min.
- 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
-
40HERSHEY'S KISSES Brand Candy Cane Mint Candies, divided
-
1 packagecream cheese (8 oz), softened
-
3 Tbspspowdered sugar
-
1/2 tsppeppermint extract
-
1 tspvanilla extract
-
1/2 cupsweetened whipped cream or whipped topping
-
Chocolate Party Cups
-
1 cupHERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
-
1 tspshortening (do NOT use butter, margarine, spread or oil)
Step-By-Step Directions
2-1/2 Inch Muffin Pan
Paper Liners
Mixer
Microwave-Safe Bowls
Microwave
Mixing Bowl
Narrow Pastry Brush
Refrigerator
Prepare Chocolate Party Cups.
Chocolate cups can be made several days ahead before filling.
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.
Beat cream cheese and powdered sugar until well blended. Gradually blend in melted candies, peppermint extract and vanilla. (Mixture will be light pink).
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:
- Line muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
- 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.
- 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.
-
Nutrition FactsServings Per Container 6 servingsServing size 1 cheesecake cup (118g)Amount per servingCalories520% Daily Value*Total Fat 35g 45%Saturated Fat 21g 105%Trans Fat .5gCholesterol 40mg 13%Sodium 150mg 7%Total Carbohydrates 51g 19%Dietary Fiber 0g 0%Total Sugars 44gIncludes 39g Added Sugar 78%Protein 6gVitamin D 0 0%Calcium 117mg 10%Iron 4mg 20%Potassium 192mg 4%
* 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.
