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Black Eyed Susan Cheesecakes Recipe


25 minutes
Skill Level
2 dozen cheesecakes

A classic southern favourite, HERSHEY'S CHIPITS Black Eyed Susan Cheesecakes are sure to be a hit! Try this recipe with your family today.

Ingredients & Directions

Prep Time
10 minutes
Bake Time
15 minutes



Equipment Needed 
oven Oven
muffin tin Muffin Tin
foil baking cups Foil Baking Cups
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
microwave safe bowl Microwave-Safe Bowl
microwave Microwave
refrigerator Refrigerator

Preheat oven to 350°F (180°C). Line muffin cups with foil liners (2-inch/5 cm diameter). Place one vanilla wafer, flat-side down, in bottom of each cup.


Beat cream cheese with sugar in a large bowl, using an electric mixer on medium speed. Add eggs and vanilla; beat well. Stir in peanut butter chips. Divide cream cheese mixture between prepared cups.


Bake for 15 minutes or just until set, but not browned. Cool.


Place chocolate chips and butter in a small microwave-safe bowl. Microwave on MEDIUM (50%) power for 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each interval, just until chips are melted and mixture is smooth when stirred.


Spoon a small circle of the chocolate mixture onto centre of each cheesecake, to resemble the centre of the flower. Arrange almond slices around chocolate mixture to resemble petals. Chill until set.