Hot Cocoa Cheesecake Mini’s

  • Hot Cocoa Cheesecake Minis Image 1

Prep Time
Total Time


12 servings

What You Need

  • 10 OREO Cookies, finely crushed
  • 1 Tbsp. butter, melted
  • 2 pkg. (8 oz. each) PHILADELPHIA 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. BAKER’S Semi-Sweet Chocolate
  • 3/4 cup whipping cream
  • 1/2 cup JET-PUFFED Miniature Marshmallows

Make It!

  • 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. Gently press chocolate handle into side of each cheesecake.

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