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Easy Mini Chocolate Cheesecakes


30 Min.
20 Min.
Skill Level:
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


Prevent your screen from going dark while you bake.


  • 3 packages
    cream cheese (8 oz each), softened
  • 1/2 cup
  • 1/4 cup
    butter or margarine (1/2 stick), melted
  • 2 tsps
    vanilla extract
  • 1 can
    sweetened condensed milk (not evaporated milk) (14 oz)
  • 3
  • 1-1/2 cups
    sweetened whipped cream
  • 1/4 cup
    pecans chopped
  • Chocolate Pecan Crumb Crust
  • 1 cup
    vanilla wafer crumbs (about 30 wafers, crushed)
  • 1/2 cup
    pecans finely chopped
  • 6 Tbsps
  • 6 Tbsps
  • 1/3 cup
    butter or margarine, melted

Step-By-Step Directions

Equipment Needed 
oven oven
2-1/2 inch muffin cup tin 2-1/2 inch muffin cup tin
muffin cups muffin cups
mixer & mixing bowl mixer & mixing bowl
measuring cups measuring cups
rubber scraper rubber scraper
wire rack wire rack
refrigerator refrigerator

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.

Additional questions?