Easy Mini Chocolate Cheesecakes

Easy Mini Chocolate Cheesecakes

Rich chocolate cheesecake doesn't have to be hard to make — in fact, you don't even have to make a whole cake. Use a muffin tin to create these perfect individual chocolate cheesecake bites the next time you need an extra special dessert to add to the buffet table.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories270
Calories from Fat180
Total Fat20 g31% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium180 mg8% DV
Total Carbohydrates18 g6% DV
Dietary Fiber1.0 g4% DV
Sugars14 g
Protein5 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron8% DV
  Amount Per Serving % DV *
Calories270
Calories from Fat180
Total Fat20 g31% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium180 mg8% DV
Total Carbohydrates18 g6% DV
Dietary Fiber1.0 g4% DV
Sugars14 g
Protein5 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron8% DV
  • CHOCOLATE PECAN CRUMB CRUST (recipe follows)
  • 3 packages cream cheese (8 oz. each) , softened
  • 1/2 cup HERSHEY'S Cocoa
  • 1/4 cup butter or margarine (1/2 stick) , melted
  • 2 teaspoons vanilla extract
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)
  • 3 eggs
  • 1-1/2 cups Sweetened whipped cream
  • 1/4 cup pecans chopped

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.
  • 2. Prepare CHOCOLATE PECAN CRUMB CRUST. Press about 1 tablespoonful crumbs on bottom of each cup. Beat cream cheese in large bowl until creamy. Alternately add cocoa, butter and vanilla, beating until well blended. Gradually beat in sweetened condensed milk. Add eggs; beat until blended. Spoon into cups.
  • 3. Bake 30 to 35 minutes or until set. Cool completely.* Refrigerate until serving time. Garnish with whipped cream and pecans. Cover; refrigerate leftover cheesecakes. 24 cheesecakes.
  • CHOCOLATE PECAN CRUMB CRUST
  • 1 cup vanilla wafer crumbs (about 30 wafers, crushed)
  • 1/2 cup finely chopped pecans
  • 6 tablespoons sugar
  • 6 tablespoons HERSHEY'S Cocoa
  • 1/3 cup butter or margarine, melted
  • Stir together all ingredients in medium bowl until well blended.
  • * If cooking spray is used, cool baked cheesecakes. Freeze 10 minutes; remove from pan with narrow spatula.
Ingredients sitting on a table

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