Hot Cocoa Cheesecake Minis Recipe

Hot cocoa cheesecake minis topped with marshmallows.

4.96 from 21 votes

Hot Cocoa Cheesecake Minis Recipe

Hot Chocolate Cheesecake Minis are cute holiday desserts with Oreo crusts, chocolate cheesecake filling, whipped cream, marshmallows, and chocolate handles.

Prep Time3 20

Cook Time25

Total Time3 45

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

muffin tin

Ingredients

10 OREO cookies
1 tablespoon butter, melted
2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
½ cup +1 teaspoon sugar, divided
¼ 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
¾ cup heavy whipping cream
½ 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

Notes

Recipe Tips.

Crush the OREO cookies into fine crumbs so the crust presses evenly into the muffin cups.
Mix the eggs in on low speed and only until blended so the cheesecake texture stays smooth.
Cool the cheesecakes completely before refrigerating so they set properly.
Pipe the chocolate handles on parchment and freeze them until firm so they are easier to place.
Make-ahead tip: bake and chill the mini cheesecakes ahead, then add whipped cream, marshmallows, cocoa powder, and chocolate handles before serving.

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

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

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