Petit Mocha Cheesecakes Recipe
Details
- Time
- 2 hours 38 minutes
- 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 cupgraham cracker crumbs (125 mL)
-
2 tbspsicing sugar (30 mL)
-
2 tbspsbutter or margarine, melted (30 mL)
-
Cheesecake:
-
1 pkg (8 oz)brick-style cream cheese, softened (250 g)
-
1 cupgranulated sugar (250 mL)
-
2eggs
-
1 tspvanilla extract (5 mL)
-
1/3 cupHERSHEY'S Cocoa (75 mL)
-
2 tbspsall-purpose flour (30 mL)
-
1 tbsppowdered instant coffee (15 mL)
-
1 tsphot water (5 mL)
-
Chocolate Glaze:
-
1/4 cup
-
2 tbsps35% whipping cream (30 mL)
Key Ingredients
Directions
Equipment Needed
Oven & Stovetop
Mini Muffin Tin
Small Paper Baking Cups
Mixing Bowl
Mixer
Wire Rack
Saucepan
Refrigerator
1
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.
2
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.
3
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.
