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.