Chocolate Cheesecake Dessert
1 cup heavy whipping cream
8 ounces Philadelphia cream cheese, room temperature
2 Tablespoons Hershey’s unsweetened cocoa powder
1 Tablespoon Hershey’s Special Dark cocoa powder
½ cup confectioners’ sugar
2 Tablespoons half ‘n half
½ teaspoon espresso powder
Pinch of cinnamon (optional)
Additional whipped cream for topping (optional)
Whip heavy cream to stiff peaks; set aside.
In a medium mixing bowl, beat together cream cheese, cocoa powders, powdered sugar, half ‘n half, espresso powder, cinnamon (if using), and milk until light and fluffy, 5-7 minutes.
Add the remaining whipped cream to cream cheese mixture and fold together until fully combined.
Serve in ramekins topped with whipped cream and a dusting of cocoa or powdered sugar. Store in refrigerator.