Chocolate Mini Cheesecakes Recipe

Name: Chocolate Mini Cheesecakes Recipe | Recipes
Prep time: 20 min
Total time: 70 min
Yield: 24 mini cheesecakes
Ingredients: 1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) (375 mL); 6 tbsps HERSHEY'S Cocoa (90 mL); 6 tbsps icing sugar (90 mL); 6 tbsps butter or margarine, melted (90 mL); 1/2 cup HERSHEY'S Cocoa (125 mL); 1/4 cup butter or margarine, melted (50 mL); 3 pkgs (8 oz each) cream cheese, softened (750 g); 1 can sweetened condensed milk (not evaporated) (398 mL); 3 eggs; 2 tsps vanilla extract (10 mL); 2 cups HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (500 mL); 1 cup 35% whipping cream (250 mL); 1 tsp vanilla extract (5 mL)

Details

Time: 1 hour 10 minutes
Skill Level: Intermediate
Yields: 24 mini cheesecakes

These rich and delicious little hits of chocolate are perfect party pleasers. The chocolate glaze adds that little something extra.

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 35 minutes
Cool Time: 15 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Crust:
1 1/2 cups

vanilla wafer crumbs (about 45 wafers, crushed) (375 mL)
6 tbsps

HERSHEY'S Cocoa (90 mL)
6 tbsps

icing sugar (90 mL)
6 tbsps

butter or margarine, melted (90 mL)
Cheesecake:
1/2 cup

HERSHEY'S Cocoa (125 mL)
1/4 cup

butter or margarine, melted (50 mL)
3 pkgs (8 oz each)

cream cheese, softened (750 g)
1 can

sweetened condensed milk (not evaporated) (398 mL)
3

eggs
2 tsps

vanilla extract (10 mL)
Chocolate Glaze:
2 cups

HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (500 mL)
1 cup

35% whipping cream (250 mL)
1 tsp

vanilla extract (5 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

HERSHEY'S CHIPITS Dark Chocolate Chips, 225g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

(2) Muffin Tins

Paper Baking Cups

Mixing Bowl

Mixer

Wire Rack

Saucepan

Refrigerator

Crust: Preheat oven to 300°F (150°C). Line 24 muffin cups (2 1/2-inch/6 cm diameter) with paper baking cups or spray with nonstick cooking spray.* Toss crumbs with cocoa, icing sugar and butter until well combined. Press about 1 tbsp (15 mL) crumb mixture onto the bottom of each cup.

Cheesecake: Blend cocoa with butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Divide mixture evenly between muffin cups.

Bake for 35 minutes or until set. Cool for 15 minutes; remove from pan and cool to room temperature on a rack. Chill completely.

Chocolate Glaze: Combine chocolate chips, whipping cream and vanilla in a medium saucepan set over low heat. Cook, stirring until smooth. Immediately spread over cheesecakes; allow to set. Serve at room temperature.

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