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Home > Recipes > Easy Mini Chocolate Cheesecakes

Easy Mini Chocolate Cheesecakes Recipe

Easy Mini Chocolate Cheesecakes
  • Quick & Easy

  • Beginner

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Quick & Easy x Beginner x HERSHEY’S Cocoa x
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Skill Level:
Beginner

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Nutrition Information

Serving Size: 1 mini cheesecake
Servings per Recipe: 24

  Amount Per Serving %DV *
Calories 270 -
Calories from Fat 0 -
Total Fat 19g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • CHOCOLATE PECAN CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1/2 cup HERSHEY'S Cocoa
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 2 teaspoons vanilla extract
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 3 eggs
  • Sweeetened whipped cream
  • Chopped pecans

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.

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HERSHEY'S Kitchens Reviews

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  • 5 stars

    12/24/2012

    I will never make a traditional cheesecake again! These mini cheesecakes were delicious and easy. I had to omit the pecans for allergies, I just replaced them with more vanilla wafer crumbs. I had more crumb crust than I needed and the cheesecakes cracked and sunk, but I just covered them with whipped cream. I will make these again!

  • 4 stars

    1/18/2013

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