Chocolate Mini Cheesecakes Recipe
Servings: 1
Ingredients
- Chocolate crumb crust, (recipe follows)
- 1/2 c. Hershey's cocoa
- 1/4 c. , (1/2 stick) butter or possibly margarine, melted
- 3 pkt Cream cheese 8 ounce packs, softened
- 1 can Sweetened condensed lowfat milk 14 ounce can, not evaporated
- 3 x Large eggs
- 2 tsp Vanilla extract Chocolate glaze, (recipe follows)
Directions
- 1. Heat oven to 300 F. Line muffin c. (2-1/2 inches in diameter) with paper bake c. or possibly spray with vegetable cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mix onto bottom of each c..
- 2. Stir together cocoa and 1/4 c. butter. Beat cream cheese till fluffy.
- Beat in cocoa mix. Gradually beat in sweetened condensed lowfat milk. Beat in Large eggs and vanilla. Fill muffin c. with batter.
- 3. Bake 35 min or possibly till set. Cold 15 min; remove from pan to wire rack. Cold completely. Chill. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room temperature. About 24 mini cheesecakes.
- CHOCOLATE CRUMB CRUST: In medium bowl, stir together 1-1/2 c. vanilla wafer crumbs, 6 Tbsp. HERSHEY'S Cocoa, 6 Tbsp. powdered sugar and 6 Tbsp. melted butter or possibly margarine.
- CHOCOLATE GLAZE: In medium saucepan over low heat, heat 2 c. (12-ounce. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips with 1 c. (1/2 pt.) whipping cream and 1 tsp. vanilla extract. Stir till smooth. Use immediately.
- About 2 c. glaze.
- *If vegetable cooking spray is used, cold baked cheesecakes. Freeze 15 min; remove with narrow spatula.
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