Hot Cocoa Cheesecake Minis

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

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

#ad Cute and Delicious Hot Cocoa Cheesecake Minis - this simple and adorable treat has a creamy chocolate cheesecake center and is topped with whipped cream and marshmallows! @spreadphilly #ItMustBeThePhilly

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.

When making cheesecake, it’s important to use high quality cream cheese– PHILADELPHIA Cream Cheese. It’s perfectly smooth, creamy, and holds up nicely.

Mini Cheesecakes

The Hot Cocoa Cheesecake Minis are a cinch to make. First, just crush up some OREOS, mix it with a little butter, press into cupcake liners, and bake. While it’s baking you make the cheesecake filling which is only 4 ingredients- PHILADELPHIA Cream Cheese, sugar, cocoa powder, and eggs.

To get a smooth, properly risen cheesecake there are 3 simple things you must do:

1) Soften the PHILADELPHIA Cream Cheese. This is done best by microwaving at 50% power until middle is softened.

2) Beat the PHILADELPHIA Cream Cheese until smooth with no clumps.

3) Add the eggs one at a time until just incorporated (be sure not to overbeat).

Once you’ve mixed the batter, you can spoon it into the liners. My favorite trick is to use a large trigger ice cream scoop. It’s the perfect amount of batter and doesn’t make a mess.

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.

Mini Cheesecake recipe

No one will be able to pass these Hot Cocoa Cheesecake Minis up at your holiday party!

Let me show you how easy these are to make:

  1. Press the cookie crumbs into the cupcake liners and bake.

2. Combine and mix the PHILADELPHIA Cream Cheese, sugar, and cocoa powder together.

3. Add the eggs, one at a time, mixing on low speed after each until just blended.

4. Spoon the batter onto of the cooked crust and bake.

5. Cool and chill.

6. Remove the paper liners and add the toppings — Whipped cream, cocoa powder, crushed candy cane, marshmallows, and chocolate handle.

Told you they were adorable – and DELICIOUS!! We know we will be counting on PHILADELPHIA Cream cheese for all our holiday needs.

For more information about them, find them on Facebook, Pinterest, Twitter and Instagram.

And for more holiday desserts, check out:

Hot Cocoa Cheesecake Minis VIDEO:


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Hot Cocoa Cheesecake Minis Recipe

4.8 from 5 votes
Cute and Delicious Hot Cocoa Cheesecake Minis - this simple and adorable treat has a creamy chocolate cheesecake center and is topped with whipped cream and marshmallows!
Course Dessert
Cuisine American
Prep Time 3 hours 20 minutes
Cook Time 25 minutes
Total Time 3 hours 45 minutes
Servings 12
Calories 187 kcal
Author Lil' Luna


  • 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 ounces BAKER'S semi-sweet chocolate
  • 3/4 cup whipping cream
  • 1/2 cup mini marshmallows


  • Heat oven to 325°F.
  • Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined 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, cover baking sheet with parchment. Melt semi-sweet chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze chocolate into 12 shapes on prepared baking sheet to resemble cup handles as shown in photo. Freeze until ready to use.
  • Remove 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.

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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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Recipe Rating


  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!

    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

  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