Chocolate Mini Cheesecakes Recipe
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 cupsvanilla wafer crumbs (about 45 wafers, crushed) (375 mL)
-
6 tbspsHERSHEY'S Cocoa (90 mL)
-
6 tbspsicing sugar (90 mL)
-
6 tbspsbutter or margarine, melted (90 mL)
-
Cheesecake:
-
1/2 cupHERSHEY'S Cocoa (125 mL)
-
1/4 cupbutter or margarine, melted (50 mL)
-
3 pkgs (8 oz each)cream cheese, softened (750 g)
-
1 cansweetened condensed milk (not evaporated) (398 mL)
-
3eggs
-
2 tspsvanilla extract (10 mL)
-
Chocolate Glaze:
-
2 cupsHERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (500 mL)
-
1 cup35% whipping cream (250 mL)
-
1 tspvanilla extract (5 mL)
Key Ingredients
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Directions
Equipment Needed
Oven & Stovetop
(2) Muffin Tins
Paper Baking Cups
Mixing Bowl
Mixer
Wire Rack
Saucepan
Refrigerator
1
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.
2
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.
3
Bake for 35 minutes or until set. Cool for 15 minutes; remove from pan and cool to room temperature on a rack. Chill completely.
Tip
*If nonstick cooking spray is used, cool baked cheesecakes completely in pan. Place pan in freezer for 15 minutes; remove with a thin spatula.
4
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.
