Easy Mini Chocolate Cheesecakes
Details
- Timing
- Timing
- Total:
- Bake:
- 30 Min.
- Prep:
- 20 Min.
- Skill Level:
- Beginner
- Yields:
- 24 mini cheesecakes
What's even better than cheesecake? Mini cheesecakes you can have all to yourself! Follow this beginner-friendly mini chocolate cheesecakes recipe to serve up treats for the perfect individual dessert to end a dinner party. These Easy Mini Chocolate Cheesecakes flavored with rich HERSHEY'S Cocoa are made in a muffin tin (and muffin cups for quick cleanup) to simplify the recipe even more. Cheesecake is a classic dessert that never fails to delight thanks to its tangy and sweet flavor. Plus, there are endless possibilities for flavorings (think chocolate, peanut butter or peppermint swirls) and toppings. For more cheesecake recipes, check out our library of Cheesecake Recipes That Take the Cake.
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 30 minutes
- Cool Time
- 2 hours
- Chill Time
- 1 hour
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3 packagescream cheese (8 oz each), softened
-
1/2 cup
-
1/4 cupbutter or margarine (1/2 stick), melted
-
2 tspsvanilla extract
-
1 cansweetened condensed milk (not evaporated milk) (14 oz)
-
3eggs
-
1-1/2 cupssweetened whipped cream
-
1/4 cuppecans chopped
-
Chocolate Pecan Crumb Crust
-
1 cupvanilla wafer crumbs (about 30 wafers, crushed)
-
1/2 cuppecans finely chopped
-
6 Tbspssugar
-
6 Tbsps
-
1/3 cupbutter or margarine, melted
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
oven
2-1/2 inch muffin cup tin
muffin cups
mixer & mixing bowl
measuring cups
rubber scraper
wire rack
refrigerator
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.
2
Prepare Chocolate Pecan Crumb Crust. Press about 1 tablespoonful crumbs on bottom of each cup. Beat cream cheese in large bowl until creamy. Alternately add cocoa, butter and vanilla, beating until well blended. Gradually beat in sweetened condensed milk. Add eggs; beat until blended. Spoon into cups.
3
Bake 30 to 35 minutes or until set. Cool completely.* Refrigerate until serving time. Garnish with whipped cream and pecans. Cover; refrigerate leftover cheesecakes.
* If cooking spray is used, cool baked cheesecakes. Freeze 10 minutes; remove from pan with narrow spatula.
Chocolate Pecan Crumb Crust:
Stir together all ingredients in medium bowl until well blended.
-
Nutrition FactsServings Per Container 24 servingsServing size 1 mini cheesecake (72g)Amount per servingCalories270% Daily Value*Total Fat 20g 26%Saturated Fat 10g 50%Trans Fat 0gCholesterol 70mg 23%Sodium 170mg 7%Total Carbohydrates 20g 7%Dietary Fiber 0g 0%Total Sugars 15gIncludes 12g Added Sugar 24%Protein 5gVitamin D 0 0%Calcium 34mg 2%Iron 1mg 6%Potassium 59mg 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.
Nutrition information does not include optional ingredients.
