Petit Mocha Cheesecakes Recipe

Name: Petit Mocha Cheesecakes Recipe | Recipes
Prep time: 20 min
Total time: 158 min
Yield: 42 cheesecakes
Ingredients: 1/2 cup graham cracker crumbs (125 mL); 2 tbsps icing sugar (30 mL); 2 tbsps butter or margarine, melted (30 mL); 1 pkg (8 oz) brick-style cream cheese, softened (250 g); 1 cup granulated sugar (250 mL); 2 eggs; 1 tsp vanilla extract (5 mL); 1/3 cup HERSHEY'S Cocoa (75 mL); 2 tbsps all-purpose flour (30 mL); 1 tbsp powdered instant coffee (15 mL); 1 tsp hot water (5 mL); 1/4 cup HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (50 mL); 2 tbsps 35% whipping cream (30 mL)

Details

Timing
Timing
Total:
Bake:: 18 Min.
Prep:: 20 Min.
Skill Level:: Intermediate
Yields:: 42 cheesecakes

These are the perfect petite cheesecakes! Get ready to celebrate with this Chocolate Mocha Cheesecake recipe. Try the HERSHEY'S CHIPITS recipes now!

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 18 minutes
Chill Time: 2 hours

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Crumb Crust:
1/2 cup

graham cracker crumbs (125 mL)
2 tbsps

icing sugar (30 mL)
2 tbsps

butter or margarine, melted (30 mL)
Cheesecake:
1 pkg (8 oz)

brick-style cream cheese, softened (250 g)
1 cup

granulated sugar (250 mL)
2

eggs
1 tsp

vanilla extract (5 mL)
1/3 cup

HERSHEY'S Cocoa (75 mL)
2 tbsps

all-purpose flour (30 mL)
1 tbsp

powdered instant coffee (15 mL)
1 tsp

hot water (5 mL)
Chocolate Glaze:
1/4 cup

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (50 mL)
2 tbsps

35% whipping cream (30 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, 270g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

Mini Muffin Tin

Small Paper Baking Cups

Mixing Bowl

Mixer

Wire Rack

Saucepan

Refrigerator

Crumb Crust: Preheat the oven to 350°F (180°C). Line mini-muffin cups with paper liners. Stir graham cracker crumbs with icing sugar and melted butter in small bowl until well combined. Lightly press a slightly heaping teaspoon of the crumb mixture into each cup.

Cheesecake: Beat cream cheese in large bowl until very smooth. Add sugar, eggs and vanilla; beat well. Add cocoa and flour; beat well. Dissolve instant coffee in water; beat into cream cheese mixture. Spoon about 1 tbsp (15 mL) of the cheesecake mixture into each prepared cup. Bake for 18 to 20 minutes or until firm to touch. Cool completely in pan on wire rack.

Chocolate Glaze: Combine chocolate chips and whipping cream in a small saucepan set over low heat. Heat, stirring constantly until smooth. Immediately drizzle over cooled cheesecakes. Chill for 2 hours or until set. Store leftover cheesecakes, covered, in the refrigerator.