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Mini Hot Chocolate Cheesecake square

Mini Hot Chocolate Cheesecakes

Meghan
Mini Hot Chocolate Cheesecakes have a smooth chocolate filling and a chocolate cookie crust, then decorated to look like hot cocoa mugs!
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Chill Time 2 hrs
Total Time 3 hrs
Course Dessert
Cuisine American
Servings 12

Equipment

  • mini cheesecake pan
  • parchment or waxed paper
  • black permanent marker
  • disposable pastry bag or resealable gallon sized bag

Ingredients
  

For the Crust:

  • 10 Oreos, finely crushed (or gluten free sandwich cookies)
  • 1 tablespoon butter, melted

For the Filling:

  • 16 ounces cream cheese (2 packages)
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 2 eggs

For the Decorations:

  • 2 ounces semisweet chocolate (melted)
  • whipped cream
  • mini marshmallows
  • cocoa powder

Instructions
 

  • Preheat the oven to 325 degrees F. If using a mini cheesecake pan, the pan is ready as is. If using a mini or standard muffin pan, line each well with a paper or aluminum foil cupcake liner.

Make the Crust:

  • Mix together the cookie crumbs and melted butter, then divide equally among the 12 wells of a mini cheesecake or mini muffin pan. Press down evenly.
  • Bake for 8 minutes and set aside to cool.

Make the Filling:

  • In the bowl of a stand mixer or in a large bowl using a hand mixer, beat together the cream cheese, sugar, and cocoa powder until well blended. Add in the eggs, 1 at a time, mixing on low speed after each addition until blended.
  • Divide the filling batter equally by spooning over the cooled crusts.
  • Bake for 15 to 25 minutes depending on the size of the wells. Cool completely.
  • Refrigerate for at least 2 hours. Decorate before serving.

Prepare the Chocolate Handles:

  • Fold a piece of parchment or waxed paper in half. Open it up, then use a black permanent marker to draw handle shapes below the fold of the paper. Refold the paper and set aside.
    parchment paper with handles drawn
  • Melt the chocolate at 50% power in 30-second intervals, stirring between each heating interval, until just melted.
  • Transfer the melted chocolate to a disposable piping bag with a plastic coupler and small metal tip or to a resealable gallon sized plastic bag with a corner cut off.
  • Pipe the chocolate into handle shapes onto the paper by tracing the black lines. Allow the chocolate to set. You may refrigerate or freeze it to speed up this process.

Decorate the Cheesecakes:

  • To remove the cheesecakes from a mini cheesecake pan, carefully press up from the bottom of each well. Then, gently pry off the removable bottom from each crust. If using a muffin pan, remove the liners from the cheesecakes and discard.
  • Carefully remove the chocolate handle shapes from the parchment or waxed paper and press one handle into the side of each mini cheesecake.
  • Top the cheesecakes with whipped cream, mini marshmallows, and a dusting of cocoa powder.

Notes

Source: Adapted from Kraft
You're Gonna Bake It After All
bakeitafterall.com
Keyword cheesecake, chocolate, desserts, gluten free