This petite mocha cheesecake recipe is a crowd pleaser. Think of them as mocha cheesecake cupcakes. The homemade graham cracker crumb crust topped with HERSHEY’S Chocolate glaze will have your guests reaching for seconds.
Heat oven to 375°F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.
Prepare Crumb Crust mixture. Place 1 slightly heaping teaspoon crumb mixture into each cup; press lightly. Beat cream cheese in large bowl until fluffy. Add sugar, eggs and vanilla; beat well. Add cocoa and flour; beat well. Dissolve instant coffee in water; add to chocolate mixture. Place about 1 tablespoon chocolate mixture into each cup.
Bake 18 to 20 minutes or until firm to touch. Cool completely in pan on wire rack. Drizzle with Chocolate Glaze, if desired. Refrigerate until cold, about 2 hours. Cover; refrigerate leftover cheesecakes.
Crumb Crust: Stir together l/2 cup graham cracker crumbs, 2 tablespoons powdered sugar and 2 tablespoons melted butter or margarine in small bowl until well combined.
Chocolate Glaze: Combine 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 tablespoons whipping cream in small saucepan over very low heat. Stir constantly until smooth. Use immediately.
* 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.