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Petit Mocha Cheesecakes

These petite Mocha Cheesecakes are a crowd pleaser. The CRUMB CRUST topped with HERSHEY'S CHOCOLATE GLAZE will have your guests reaching for seconds.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat50
Total Fat6 g10% DV
Saturated Fat3 g16% DV
Trans Fat0 g
Cholesterol40 mg14% DV
Sodium60 mg2% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat50
Total Fat6 g10% DV
Saturated Fat3 g16% DV
Trans Fat0 g
Cholesterol40 mg14% DV
Sodium60 mg2% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • CRUMB CRUST (recipe follows)
  • 1 package cream cheese (8 oz.) , softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup HERSHEY'S Cocoa
  • 2 tablespoons all-purpose flour
  • 1 tablespoon powdered instant coffee
  • 1 teaspoon water hot
  • CHOCOLATE GLAZE (recipe follows, optional)

Directions

  • 1. Heat oven to 375°F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.
  • 2. Prepare CRUMB CRUST mixture. Place 1 slightly heaping teaspoon crumb mixture into each cup; press lightly. Beat cream cheese in large bowl until fluffy. Add sugar, eggs and vanilla; beat well. Add cocoa and flour; beat well. Dissolve instant coffee in water; add to chocolate mixture. Place about 1 tablespoon chocolate mixture into each cup.
  • 3. Bake 18 to 20 minutes or until firm to touch. Cool completely in pan on wire rack. Drizzle with CHOCOLATE GLAZE, if desired. Refrigerate until cold, about 2 hours. Cover; refrigerate leftover cheesecakes. About 42 cheesecakes.
  • CRUMB CRUST: Stir together l/2 cup graham cracker crumbs, 2 tablespoons powdered sugar and 2 tablespoons melted butter or margarine in small bowl until well combined.
  • CHOCOLATE GLAZE: Combine 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 tablespoons whipping cream in small saucepan over very low heat. Stir constantly until smooth. Use immediately.

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