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Chocolate Mini Cheesecakes Recipe


1 hour 10 minutes
Skill Level
24 mini cheesecakes

These rich and delicious little hits of chocolate are perfect party pleasers. The chocolate glaze adds that little something extra.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
35 minutes
Cool Time
15 minutes


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


Equipment Needed 
oven and stovetop Oven & Stovetop
muffin tins (2) Muffin Tins
paper baking cups Paper Baking Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
saucepan Saucepan
refrigerator Refrigerator

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.


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.


Bake for 35 minutes or until set. Cool for 15 minutes; remove from pan and cool to room temperature on a rack. Chill completely.


*If nonstick cooking spray is used, cool baked cheesecakes completely in pan. Place pan in freezer for 15 minutes; remove with a thin spatula.


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.