Hot Cocoa Cheesecake Minis

These Hot Cocoa Cheesecake Minis are the cutest and most delicious way to enjoy the winter season and spread Christmas cheer.

No one will be able to pass these Hot Cocoa Cheesecake Minis up at your holiday party! Try tasty Gingerbread Cookies, Christmas Tree Brownies, and Frozen Hot Chocolate for more edible Christmas goodies!

hot cocoa cheesecake minis topped with marshmallows and whipped cream

The Cutest Holiday Cheesecakes

If there is one dessert I cannot pass up, it’s cheesecake. It’s rich, creamy, and smooth, yet still has texture from the crust. And, the toppings and flavor combinations are endless. Today, I’m sharing the most adorable little Hot Cocoa Cheesecake Minis.

Making a giant cheesecake can seem overwhelming because of how long it takes and how many people you need to eat it up. I love mini cheesecakes because it comes together in just under 4 hours. No having to wait overnight to eat cheesecake! Plus, they’re already perfectly portioned for serving.

These little guys only take 22 minutes to bake and then 2-3 hours to cool/chill. Yeah, cheesecake you can make at noon and eat before dinner.

But first you gotta top these babies with homemade whipped cream, a sprinkling of cocoa powder, crushed candy cane, a few marshmallows and a little handle made out of chocolate.

Hot cocoa cheesecake minis batter in a bowl

How to make hot cocoa cheesecake minis

PREP. Heat oven to 325°F.

CRUST. Pulse Oreo in a food processor until you have a crumb texture. Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined regular-size muffin cups. Bake 8 min.

FILLING. Beat cream cheese, ½ cup sugar and ¼ cup cocoa powder in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

Tip. To get a smooth, properly risen cheesecake first soften the PHILADELPHIA Cream Cheese (microwaving at 50% power until middle is softened), beat the until smooth with no clumps, then add the eggs one at a time until just incorporated (be sure not to overbeat).

BAKE + CHILL. Bake 22 to 25 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

CHOCOLATE HANDLES. Meanwhile, make the chocolate handles.  Cover a baking sheet with parchment. Melt semi-sweet chocolate as directed on package, then spoon it into resealable plastic bag. Cut a small piece off one bottom corner of bag.  Squeeze the chocolate into 12 handle shapes on the prepared baking sheet. Freeze until ready to use.

DECORATE. Remove paper liners from cheesecakes. Beat cream and remaining sugar in separate medium bowl with mixer on high speed until soft peaks form; spoon onto cheesecakes. Sprinkle with remaining cocoa powder; top with marshmallows (we even added crushed candy canes for an extra flair). Gently press chocolate handle into side of each cheesecake.

Recipe Notes

  • Cream Cheese: When making cheesecake, it’s important to use high quality cream cheese– PHILADELPHIA Cream Cheese. It’s perfectly smooth, creamy, and holds up nicely.
  • Cocoa: This recipe is created by using cocoa powder. Be sure that you don’t accidentally use hot cocoa mix. It will drastically change the overall taste of the cheesecake.
  • Creamy: To make the cheesecake creamy you will want to use room temperature cream cheese & eggs and avoid overmixing the ingredients. 
  • Oreos: When crushing the Oreos, you do not need to scrape off the cream center. The cream gets chopped up right along with the cookie. You can’t see it, but it helps give sweetness to the crust as well as helps it hold its shape. 
  • Handles: Instead of making your own chocolate handles another idea is to use mini candy canes. 
  • Liners: Use silicone cupcake liners. Not only do the cheesecakes slide right out, they are reusable. 

unbaked hot cocoa cheesecake mini in a muffin tin

Recipe Tips + Variations

Handles: You want to make sure that the handles are the same sizes and shapes. They also need to be a proportional size when paired with the cheesecake. Many people are good at eyeballing it, but others need a little help. 

  1. Use a black permanent marker to draw 12 identical handles onto the parchment paper. 
  2. Turn the paper over. You should be able to see the marker through the paper.
  3. Pipe the chocolate directly on top of the marker.
  4. You will need to adjust the amount of semi sweet chocolate you use based on the size and shape of your handles. It’s always a good idea to have a little extra on hand just in case you need it. 

No bake version: I have not tried using a no bake recipe for this treat. I worry that they would not hold their shape as well as this recipe requires. The minis need to stay very firm, which I felt was better achieved with a baked cheesecake recipe. Thankfully, they only need 22 minutes to bake and you don’t need any specialty pans or a water bath. 

Make them mini-er: This recipe is a mini version of cheesecake, but you can make them even mini-er by using a mini muffin pan. You will get a much larger yield and will have to shorten the bake time, otherwise the instructions are the same. 

hot cocoa cheesecake minis with a chocolate handle

Storing Info

Make the chocolate handles and cheesecakes ahead of time, but I don’t suggest making the whipped cream ahead of time because it could fall and not be as airy as you need it to.

STORE Mini cheesecakes in the refrigerator. Ideally in an airtight Tupperware container with a lid. They will last for about a week.

FREEZE up to 6 months in an airtight container. Separate the layers with parchment paper.

Hot cocoa cheesecake minis on a white plate

For More individual Cheesecake Recipes, try:

Hot Cocoa Cheesecake Minis Recipe

4.8 from 5 votes
These Hot Cocoa Cheesecake Minis are the cutest and most delicious way to enjoy the winter season and spread Christmas cheer.
Course Dessert
Cuisine American
Prep Time 3 hours 20 minutes
Cook Time 25 minutes
Total Time 3 hours 45 minutes
Servings 12
Calories 188 kcal
Author Lil' Luna

Equipment

  • 12 Count Regular Size Muffin Tin

Ingredients

  • 10 OREO cookies
  • 1 tablespoon butter, melted
  • 2 8 ounce packages PHILADELPHIA Cream Cheese, softened
  • 1/2 cup +1 teaspoon sugar, divided
  • 1/4 cup +1/2 teaspoon unsweetened cocoa powder, divided
  • 2 eggs
  • 2-4 ounces BAKER'S semi-sweet chocolate depending on the size of your handles
  • 3/4 cup whipping cream
  • 1/2 cup mini marshmallows

Instructions
 

  • Heat oven to 325°F.
  • Pulse Oreo in a food processor until you have a crumb texture. Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined regular-size muffin cups. Bake 8 min.
  • Beat cream cheese, 1/2 cup sugar and 1/4 cup cocoa powder in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
  • Bake 22 to 25 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  • Meanwhile, make the chocolate handles. Cover a baking sheet with parchment. Melt semi-sweet chocolate as directed on package, then spoon it into resealable plastic bag. Cut a small piece off one bottom corner of bag. Squeeze the chocolate into 12 handle shapes on the prepared baking sheet. Freeze until ready to use.
  • Remove paper liners from cheesecakes. Beat cream and remaining sugar in separate medium bowl with mixer on high speed until soft peaks form; spoon onto cheesecakes. Sprinkle with remaining cocoa powder; top with marshmallows (we even added crushed candy canes for an extra flair). Gently press chocolate handle into side of each cheesecake.

Video

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This post is sponsored by PHILADELPHIA Cream Cheese. As always, all opinions are 100% my own.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I’m such a cheesecake fan – so these are right up my alley. I don’t normally make individual cheesecakes, so I definitely have to try these

  2. These are so adorable and I can hardly wait to try them! one thing I’m not certain about is the OREOS – are they whole or should I scrape the creme off the wafers? I don’t see any evidence of creme in the video!
    Thanks!

    1. Crush them all together. You don’t need to scrape the cream out. Once, you crush oreos, the cream just gets mixed with it. They are so good! Hope you like them!

      1. Thanks Kristyn, I see you explained about the handle in your recipe. I’m making these today for a dinner party tomorrow and was wondering if it’s okay to MAke them a day in advance, including the whip cream topping.

        1. The handles should be ok to make a day ahead, but not sure I would the whip cream. It might flatten a bit. Hope that helps 🙂

    1. It is made with chocolate. You can melt some baking chocolate, then pipe into the shape on wax paper. When it hardens, then you can stick them on 🙂

  3. How Long will they stay good foR outside? Going to a party and i dont think i’ll be able to refrigerate them when i get to the evenT.

  4. I am going to make these this weekend … can’t wait!! Quick question, was it a regular size muffin tin or mini? I was thinking of trying it with mini for a baking exchange i am doing. Thoughts?? Thanks for another awesome recipe!!

      1. The word mini in the name made me assume these were minis. I ruined the whole batch overbaking. I should have known when it made more than 12. Wish I would have read the comments first. Lesson learned. Oh well.

    1. While it would probably work with minis, even regular size it was a pain to get the crumbs pushed tight to the bottoms of the cupcake cups

  5. 5 stars
    sO EXCITED TO TRY THESE. hOW DO YOU FEEL ABOUT USING FLAVORED HOT CHOCOLATE IN THESE INSTEAD OF COCO POWDER? mAYBE NOT ADDING THE SUGAR. lAND oF lAKES HAS YUMMY HOT CHOCOLATE FLAVORS. CURIOUS ABOUT YOUR THOUGHTS ON USING IT IN RECIPE OR IF YOU FEEL THE FLAVOR WOULD GET DILUTED?

  6. 4 stars
    These taste great, and they’re so easy to make!

    i am disabled and can’t stand in the kitchen for long periods, so i like simple recipes with minimal prep/cleanup; i needed an idea for a workplace holiday potluck, and was so excited to find these.

    i have made cheesecakes before, but this is my first time making mini ones~ i made a few tweaks to save myself time and spoons as well:

    i used peppermint bark oreos as my base, and whipped cream as a topping, with mini candy canes as the handles. i then sprinkled them with crushed candy cane, for a lovely, slightly minty flavour. i love that the cake itself isn’t overly sweet or rich; it’s hard sometimes, to find that balance, but these are perfect and i’m sure they’ll be a hit at the party!

    i will definitely make these again.

  7. 5 stars
    This was absolutely delicious and everyone loved it. There were some left over and the whip cream was still good the next day. Thank you for this great recipe.

  8. tops of my cupcakes deflated; not enough chocolate to make more then 4 handles and they were thin handles..will not be making again