Hot Cocoa Cheesecake Minis Recipe
User Reviews
5
Hot Cocoa Cheesecake Minis Recipe
Description
These cheesecake minis begin with finely processed Oreo cookies mixed with melted butter to form a compact crust pressed into muffin cups and baked briefly. The filling blends softened cream cheese with sugar and unsweetened cocoa powder before incorporating eggs for structure. The mixture is spooned over the crusts and baked at a moderate temperature until the centers are nearly set, producing a creamy, dense texture.
Once chilled, the cheesecakes are topped with softly whipped cream sweetened with sugar, and mini marshmallows add a playful texture reminiscent of hot cocoa toppings. Semi-sweet chocolate is melted and piped into handle shapes that freeze solid, giving an impression of a chocolate mug handle and making the minis easier to hold.
These individual desserts combine the tang of cream cheese and cocoa with crunchy crust and whipped cream, capturing the essence of a hot chocolate. They are suitable for dessert servings at parties or cozy gatherings.
Ingredients
- 10 Oreo cookies
- 1 tablespoon butter melted
- 2 ounce cream cheese PHILADELPHIA brand, softened
- 1/2 cup sugar divided, 1 teaspoon
- 1/4 cup cocoa powder divided, unsweetened, 1/2 teaspoon
- 2 egg
- 2-4 ounces semi-sweet chocolate depending on the size of your handles, Baker's brand
- 3/4 cup heavy 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 188kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 74mg | 3% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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