Easy Mini Chocolate Cheesecakes

Name: Easy Mini Chocolate Cheesecakes Recipe | Hersheyland
Prep time: 20 min
Total time: 240 min
Yield: 24 mini cheesecakes
Ingredients: 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 tsps 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; 1 cup vanilla wafer crumbs (about 30 wafers, crushed); 1/2 cup pecans finely chopped; 6 Tbsps sugar; 6 Tbsps HERSHEY'S Cocoa; 1/3 cup butter or margarine, melted

Skill Level: Beginner

Image of Easy Mini Chocolate Cheesecakes

What's even better than cheesecake? Mini cheesecakes you can have all to yourself! Follow this beginner-friendly mini chocolate cheesecakes recipe to serve up treats for the perfect individual dessert to end a dinner party. These Easy Mini Chocolate Cheesecakes flavored with rich HERSHEY'S Cocoa are made in a muffin tin (and muffin cups for quick cleanup) to simplify the recipe even more. Cheesecake is a classic dessert that never fails to delight thanks to its tangy and sweet flavor. Plus, there are endless possibilities for flavorings (think chocolate, peanut butter or peppermint swirls) and toppings. For more cheesecake recipes, check out our library of Cheesecake Recipes That Take the Cake.

Ingredients & Directions

Yields:: 24 mini cheesecakes

Prep:: 20 Min.
Bake:: 30 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

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 tsps

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
Chocolate Pecan Crumb Crust
1 cup

vanilla wafer crumbs (about 30 wafers, crushed)
1/2 cup

pecans finely chopped
6 Tbsps

sugar
6 Tbsps

HERSHEY'S Cocoa
1/3 cup

butter or margarine, melted

READY TO MAKE THIS?

You'll Need 

oven

2-1/2 inch muffin cup tin

muffin cups

mixer & mixing bowl

measuring cups

rubber scraper

wire rack

refrigerator

Step-By-Step Directions

Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with nonstick cooking spray.

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.

Bake 30 to 35 minutes or until set. Cool completely.* Refrigerate until serving time. Garnish with whipped cream and pecans. Cover; refrigerate leftover cheesecakes.

* If cooking spray is used, cool baked cheesecakes. Freeze 10 minutes; remove from pan with narrow spatula.

Chocolate Pecan Crumb Crust:

Stir together all ingredients in medium bowl until well blended.

Additional questions?

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Easy Mini Chocolate Cheesecakes

Ingredients & Directions

Ingredients

Step-By-Step Directions

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