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.
Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with nonstick cooking spray.
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.
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.
* 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.