I love chocolate. I love cheesecake. And I love chocolate cheesecakes. So it's no wonder that for International Chocolate Day I just had to make these yummy treats.
I got this recipe from HERSHEY'S Kitchens. You can click here to check it out.
I used Reynold's aluminum foil baking cups instead of using a muffin pan.
I placed them all on a baking sheet, just like how I did on this picture for my Brownie Candy Cups. This way, I got to bake more of them all at the same time. You know how it is when you're craving something, no time to waste, right?
So here it is...
MINI CHOCOLATE CHEESECAKES
1/2 cup HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
2 teaspoons vanilla extract
Ingredients for CHOCOLATE CRUMB CRUST:
1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
6 tablespoons HERSHEY'S Cocoa
6 tablespoons powdered sugar
6 tablespoons melted butter or margarine
Ingredients for CHOCOLATE GLAZE:
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup (1/2 pt.) whipping cream
1 teaspoon vanilla extract
- Heat oven to 300 degrees F. Line muffin cups (2-1/2 inches in diameter) with paper baking cups or spray with nonstick cooking spray. Stir together all the ingredients for the CHOCOLATE CRUMB CRUST in a medium bowl. Press about 1 tablespoonful of 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.
If vegetable cooking spray is used, cool bakes cheesecakes. Freeze 15 minutes. Remove with narrow spatula.
Here are other yummy treats you might like:
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