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Chocolate Mini Cheesecakes Recipe

Ingredients

  • 3 eggs
  • 2 teaspoons vanilla extract
  • CHOCOLATE GLAZE
  • 3 packages cream cheese
  • 1 can sweetened condensed milk (not evaporated milk)
  • 1/2 cup HERSHEY'S Cocoa
  • 1/4 cup butter or margarine
  • CHOCOLATE CRUMB CRUST

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.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.
  • 2. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.
  • 3. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room temperature. About 24 mini cheesecakes.
  • CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine in medium bowl.
  • CHOCOLATE GLAZE: Melt 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract in medium saucepan over low heat. Stir until smooth. Use immediately. About 2 cups glaze.
  • *If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.
  • Simply Delicious

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Ratings & Reviews

    I made these twice .. the first time with the chocolate crumb crust, and the second time with a chocolate graham cracker crust and some mini chocolate chips added to the cheesecake batter. I liked the second batch better, but both were really good. This is a nice way to serve cheesecake to a group without having to worry about making a mess!
    this recipe is great i loved it and it was easy to. (Rating 100 out of a 100)
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