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.

SKILL LEVEL

beginner

PREP

20 min

BAKE

30 min

Ingredients

	Amount Per Serving	% DV *
Calories	270
Calories from Fat	180
Total Fat	20 g	31% DV
Saturated Fat	10 g	50% DV
Trans Fat	0 g
Cholesterol	80 mg	27% DV
Sodium	180 mg	8% DV
Total Carbohydrates	18 g	6% DV
Dietary Fiber	1.0 g	4% DV
Sugars	14 g
Protein	5 g
Vitamin A		10% DV
Vitamin C		0% DV
Calcium	0 mg	8% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

270

Calories from Fat

180

Total Fat

20 g

31% DV

Saturated Fat

10 g

50% DV

Trans Fat

0 g

Cholesterol

80 mg

27% DV

Sodium

180 mg

8% DV

Total Carbohydrates

18 g

6% DV

Dietary Fiber

1.0 g

4% DV

Sugars

14 g

Protein

5 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

8% DV

Iron

8% DV

	Amount Per Serving	% DV *
Calories	270
Calories from Fat	180
Total Fat	20 g	31% DV
Saturated Fat	10 g	50% DV
Trans Fat	0 g
Cholesterol	80 mg	27% DV
Sodium	180 mg	8% DV
Total Carbohydrates	18 g	6% DV
Dietary Fiber	1.0 g	4% DV
Sugars	14 g
Protein	5 g
Vitamin A		10% DV
Vitamin C		0% DV
Calcium	0 mg	8% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

270

Calories from Fat

180

Total Fat

20 g

31% DV

Saturated Fat

10 g

50% DV

Trans Fat

0 g

Cholesterol

80 mg

27% DV

Sodium

180 mg

8% DV

Total Carbohydrates

18 g

6% DV

Dietary Fiber

1.0 g

4% DV

Sugars

14 g

Protein

5 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

8% DV

Iron

8% 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.)

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.

Easy Mini Chocolate Cheesecakes

Ingredients

Directions

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