Chocolate Mini Cheesecakes Recipe
Chocolate Mini Cheesecakes Recipe
Prep Time: 20 Minutes
Skill Level: Intermediate

Recipe Rating

Chocolate Mini Cheesecakes Recipe


  • CRUST:
  • 1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) (375 mL)
  • 6 tbsp HERSHEY'S Cocoa (90 mL)
  • 6 tbsp icing sugar (90 mL)
  • 6 tbsp melted butter or Becel® margarine (90 mL)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 1/4 cup butter or Becel® margarine, melted (50 mL)
  • 3 pkgs (8 oz each) cream cheese, softened (750 g)
  • 1 can sweetened condensed milk (not evaporated) (398 mL)
  • 3 eggs (3)
  • 2 tsp vanilla extract (10 mL)
  • 2 cups CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (500 mL)
  • 1 cup 35% whipping cream (250 mL)
  • 1 tsp vanilla extract (5 mL)
Chocolate Mini Cheesecakes Recipe


  • 1. Crust: Preheat oven to 300°F (150°C). Line 24 muffin cups (2 1/2-inch/6 cm diameter) with paper baking cups or spray with nonstick cooking spray.* Toss crumbs with cocoa, icing sugar and butter until well combined. Press about 1 tbsp (15 mL) crumb mixture onto the bottom of each cup.
  • 2. Cheesecake: Blend cocoa with butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Divide mixture evenly between muffin cups.
  • 3. Bake for 35 minutes or until set. Cool for 15 minutes; remove from pan and cool to room temperature on a rack. Chill completely.
  • 4. Chocolate Glaze: Combine chocolate chips, whipping cream and vanilla in a medium saucepan set over low heat. Cook, stirring until smooth. Immediately spread over cheesecakes; allow to set. Serve at room temperature.
  • Makes 24 mini cheesecakes.
  • Tip:
  • *If nonstick cooking spray is used, cool baked cheesecakes completely in pan. Place pan in freezer for 15 minutes; remove with a thin spatula.
  • BECEL is a registered trade-mark of Unilever Canada.

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