Petit Mocha Cheesecakes

Name: Petit Mocha Cheesecakes Recipe | Hersheyland
Prep time: 25 min
Total time: 330 min
Yield: 42 cheesecake cups
Ingredients: 1 package cream cheese (8 oz), softened; 1 cup sugar; 2 eggs; 1 tsp vanilla extract; 1/3 cup HERSHEY'S Cocoa; 2 Tbsps all-purpose flour; 1 Tbsp powdered instant coffee; 1 tsp hot water; 1/2 cup graham cracker crumbs; 2 Tbsps powdered sugar; 2 Tbsps butter or margarine, melted; 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips; 2 Tbsps whipping cream

Details

Timing
Timing
Total:: 5 Hr. 30 Min.
Bake:: 15 Min.
Prep:: 25 Min.
Skill Level:: Beginner
Yields:: 42 cheesecake cups

This Petit Mocha Cheesecakes recipe is a total crowd-pleaser, using a sweet chocolate glaze that will have your guests reaching for seconds. Believe it or not, this recipe is easy enough for beginner bakers, yet it looks like something fancy from a cafe. These bite-sized Petit Mocha Cheesecakes feature a homemade graham cracker crumb crust topped with a chocolate glaze made of HERSHEY'S Semi-Sweet Chocolate Chips. Think of them as mocha cheesecake cupcakes! Scrumptious!

Next, make this HERSHEY'S Chocolate Cheesecake for another easy yet fabulous chocolate dessert.

Ingredients & Directions

Prep Time: 25 minutes
Bake Time: 15 minutes
Cool Time: 45 minutes
Chill Time: 2 hours

Ingredients

1 package

cream cheese (8 oz), softened
1 cup

sugar
2

eggs
1 tsp

vanilla extract
1/3 cup

HERSHEY'S Cocoa
2 Tbsps

all-purpose flour
1 Tbsp

powdered instant coffee
1 tsp

hot water
Crumb Crust
1/2 cup

graham cracker crumbs
2 Tbsps

powdered sugar
2 Tbsps

butter or margarine, melted
Chocolate Glaze
1/4 cup

HERSHEY'S Semi-Sweet Chocolate Chips
2 Tbsps

whipping cream

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven & stovetop

muffin cups

1-3/4 inch muffin cup tin

mixer

bowls

refrigerator

saucepan

wire rack

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.

Additional questions?

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