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Chocolate Mini Cheesecakes

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories350
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium190 mg8% DV
Total Carbohydrates27 g9% DV
Dietary Fiber2.0 g8% DV
Sugars22 g
Protein6 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  Amount Per Serving % DV *
Calories350
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium190 mg8% DV
Total Carbohydrates27 g9% DV
Dietary Fiber2.0 g8% DV
Sugars22 g
Protein6 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  • 1/4 cup butter or margarine (1/2 stick) , melted
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)
  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 3 packages cream cheese (8 oz. each) , softened
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1/2 cup HERSHEY'S Cocoa
  • CHOCOLATE GLAZE (recipe follows)

Directions

  • 1. Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with nonstick cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.
  • 2. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.
  • 3. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room temperature. About 24 mini cheesecakes.
  • CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine in medium bowl.
  • CHOCOLATE GLAZE: Melt 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract in medium saucepan over low heat. Stir until smooth. Use immediately. About 2 cups glaze.
  • *If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.

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