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Mini Chocolate Cheesecakes

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  • 3 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/3 cup Hershey’s Semi-Sweet Chocolate Mini Chips
  • 1 egg
  • 1/2 teaspoon vanilla extract

Graham Crumb Shells

  • 1/4 cup Graham cracker crumbs
  • 2 teaspoons granulated sugar
  • 1 tablespoon melted butter


  1. Prepare Graham Crumb Shells; set aside.
  2. Graham Crumb Shells: Combine all ingredients. Pat into the bottom and 1/2 inch up sides of 4 paper-lined muffin cups or 2 (6 ounce) custard cups or small ramekins.
  3. Filling: Soften cream cheese in small mixer bowl; beat in sugar.
  4. Place Mini Chips in a small bowl and melt by setting in a pan of hot water or place in the microwave on HIGH for 1 minute. Stir until completely melted; add to cream cheese mixture.
  5. Beat in egg and vanilla extract until well blended.
  6. Spoon into crumb shells filling cups 3/4 full.
  7. Bake at 350 degrees F for 20 to 25 minutes or until set. Cool completely.
  8. To serve, top with a dollop of sour cream or whipped topping and garnish with fresh fruit, if desired.