Double Chocolate Candy Cane No Bake Cheesecakes

Double Chocolate Candy Cane No Bake Cheesecakes

Set candy cane cheesecake bites into decadent double chocolate cups. Top them off with HERSHEY'S KISSES Candy Cane Mint Candies. You’ll love the blend of peppermint cheesecake and delicious chocolate in these no bake dessert cups.

  • 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.
Ingredients sitting on a table

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