All Recipes

Hot Cocoa Cheesecake Minis

Prep

15-30 mins

Total

3 HRS 53 MIN

Servings

12 Servings

Discover hot cocoa cheesecake, miniature-style! You'll love how cute these Hot Cocoa Cheesecake Minis are, and they're great for the holidays.

Ingredients

  • 10

    vanilla creme-filled chocolate sandwich cookies, finely crushed

  • 1

    tbsp

    butter, melted

  • 2

    pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

  • 1/2

    cup

    plus 1 tsp. sugar, divided

  • 1/4

    cup

    plus 1/2 tsp. unsweetened cocoa powder, divided

  • 2

    eggs

  • 2

    oz

    (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate

  • 3/4

    cup

    whipping cream

  • 1/2

    cup

    Jet-Puffed Miniature Marshmallows

Instructions

  1. Step 1

    Heat oven to 325°F.

  2. Step 2

    Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups. Bake 8 min.

  3. Step 3

    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.

  4. Step 4

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

  5. Step 5

    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.

  6. Step 6

    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. Gently press chocolate handle into side of each cheesecake.

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