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.
Ingredients
3 packages
cream cheese (8 oz each), softened
1/2 cup
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
1/3 cup
butter or margarine, melted
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.
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.
* 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.
