Chocolate Mini Cheesecakes

Portions:24 mini cheesecakes
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Ingredients

  • CHOCOLATE CRUMB CRUST recipe below
  • ½ cup HERSHEY’S Cocoa
  • ¼ cup butter or margarine melted
  • 3 packages cream cheese softened(8 oz. each)
  • 1 can sweetened condensed milk 14 oz. (not evaporated milk)
  • 3 eggs
  • 2 teaspoons vanilla extract
  • CHOCOLATE GLAZE

Instructions

  • Heat oven to 300°F.
  • Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.*
  • Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.
  • 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.
  • 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.

Notes / Tips / Wine Advice:

CHOCOLATE CRUMB CRUST:
In medium bowl, stir together 1-1/2 cups vanilla wafer crumbs, 6 tablespoons HERSHEY’S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine.
CHOCOLATE GLAZE:
In medium saucepan over low heat, melt 2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract. 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.
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Course Cake / Cheese