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Double Chocolate Candy Cane No Bake Cheesecakes

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 6 CHOCOLATE PARTY CUPS (recipe follows)
  • 1 package cream cheese (8 oz.) , softened
  • 40 HERSHEY'S KISSES Brand Candy Cane Mint Candies , divided
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup sweetened whipped cream or whipped topping

Directions

  • 1. Prepare CHOCOLATE PARTY CUPS.
  • 2. Remove wrappers from candy cane candies; set aside 10. Place remaining 30 candies in microwave-safe bowl. Microwave at MEDIUM (50%)1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until candy is melted and smooth when stirred. Set aside.
  • 3. Beat cream cheese and powdered sugar until well blended. Gradually blend in melted candies, peppermint extract and vanilla. (Mixture will be light pink.)
  • 4. Spoon mixture into prepared cups. Refrigerate 1 to 2 hours or until set. Chop 3 of remaining candies into small pieces. To serve, top each cup with candy cane piece and chopped candy pieces. Makes 6 desserts.
  • CHOCOLATE PARTY CUPS
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 teaspoon shortening (do not use butter, margarine, spread or oil)
  • 1. Line muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
  • 2. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
  • 3. Using narrow, soft-bristled pastry brush, thickly and evenly coat inside pleated surface and bottom of each cup. Refrigerate coated cups 10 minutes or until set; coat any thin spots again. (Chocolate mixture may need to be reheated.) Cover tightly; refrigerate until very firm, about 1 hour. Carefully peel paper from each cup. Cover; refrigerate at least 1 hour. Fill chilled cups as desired. Makes 6 dessert cups.
  • Recipe created for The Hershey Company by Mom Endeavors.

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