Hot Cocoa Cheesecake Minis are the ultimate winter treat that combines two classic holiday favorites into one irresistible dessert. These bite-sized cheesecakes are perfect for Christmas parties, cozy nights by the fire, or as edible gifts for friends and family. With a rich chocolate crust, creamy cocoa-infused cheesecake filling, and festive toppings like whipped cream, marshmallows, and candy canes, they are as adorable as they are delicious. Not only are they easy to make, but they also bring the warm, nostalgic flavor of hot cocoa to your dessert table in a totally new way.
Why You’ll Love This Hot Cocoa Cheesecake Minis Recipe
These Hot Cocoa Cheesecake Minis are not just eye-catching, they are packed with flavor and festive cheer. You’ll love how simple they are to make with ingredients you likely already have at home. The creamy texture of the cheesecake pairs perfectly with the chocolate cookie crust, while the whipped topping and marshmallows give it that classic hot cocoa vibe. They’re also a fun project to make with kids, especially when it comes to decorating. Plus, they store well, so you can make them ahead for stress-free holiday hosting.
Ingredients
- 10 OREO cookies
- 1 tablespoon butter, melted
- 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1/2 cup + 1 teaspoon sugar, divided
- 1/4 cup + 1/2 teaspoon unsweetened cocoa powder, divided
- 2 eggs
- 2 to 4 ounces BAKER’S semi-sweet chocolate (for handles)
- 3/4 cup heavy whipping cream
- 1/2 cup mini marshmallows
Step-by-Step: How to Make Hot Cocoa Cheesecake Minis
- Preheat the oven to 325°F.
- Prepare the crust by pulsing OREO cookies in a food processor until fine crumbs form. Mix in the melted butter. Divide the mixture evenly into 12 paper-lined muffin tins and press down to form the crust. Bake for 8 minutes.
- Make the cheesecake filling by beating the softened cream cheese with 1/2 cup sugar and 1/4 cup cocoa powder until smooth. Incorporate the eggs one at a time, mixing only until just combined. Pour the filling over the prepared crusts.
- Bake for 22 to 25 minutes, or until the centers are nearly set. Let them cool completely, then refrigerate for at least 2 hours.
- Create chocolate handles by melting semi-sweet chocolate and piping it into handle shapes on a parchment-lined baking sheet. Freeze until firm.
- Decorate the minis: Remove the paper liners. Whip the cream with the remaining sugar until soft peaks form, then spoon or pipe onto each mini cheesecake. Dust with the remaining cocoa powder, add mini marshmallows, and gently press a chocolate handle into the side.
Helpful Tips
- Ensure your cream cheese is at room temperature to achieve a smooth, lump-free batter.
- Don’t overmix the batter once the eggs are added—this can introduce air and cause cracking.
- Chill the cheesecakes for at least 2 hours, but overnight is even better for flavor development.
- Use a piping bag or plastic bag with the tip cut off to make precise chocolate handles.
- For a festive touch, sprinkle crushed candy canes on top just before serving.
Substitutions And Variations
- Crust Alternatives: Graham cracker crumbs or chocolate wafer cookies can be used instead of OREOs.
- Dairy-Free: Swap out the cream cheese and heavy cream with non-dairy alternatives.
- Toppings: Add chocolate shavings, peppermint chips, or caramel drizzle for extra flair.
- Mini Muffin Size: Use mini muffin tins for bite-sized versions perfect for large gatherings.
- Flavor Twists: Add a dash of cinnamon or peppermint extract to the filling for a holiday twist.
Storage Instructions
Store these Hot Cocoa Cheesecake Minis in an airtight container in the refrigerator for up to 5 days. If you want to freeze them, skip the whipped cream topping until you’re ready to serve. Wrap each mini in plastic wrap and place in a freezer-safe container. Thaw in the fridge overnight before decorating and serving.
Nutritional Information
Each mini cheesecake (1 of 12 servings) contains approximately:
- Calories: 188 kcal
- Carbohydrates: 21g
- Protein: 2g
- Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 51mg
- Sodium: 74mg
- Fiber: 1g
- Sugar: 15g
- Calcium: 22mg
- Iron: 2mg
Serving Suggestions
Serve these Hot Cocoa Cheesecake Minis on a festive dessert platter with a side of peppermint bark or chocolate truffles. They pair perfectly with a mug of actual hot cocoa or a peppermint mocha. Garnish with extra whipped cream and crushed candy canes for maximum holiday magic. These make a delightful finish to any holiday meal or a sweet surprise in a Christmas dessert buffet.
Frequently Asked Questions About Hot Cocoa Cheesecake Minis
Can I make these ahead of time?
Absolutely! These minis can be made a day or two in advance and stored in the refrigerator. Wait to add the whipped cream and toppings until just before serving for the best presentation.
Can I freeze them?
Yes, they freeze well. Make sure to skip the toppings and wrap them tightly before freezing. Add the decorations once thawed.
What if I don’t have a muffin tin?
You can use silicone molds or ramekins, but a standard muffin tin ensures even portions and easy baking.
Can I use store-bought whipped cream?
You can, but freshly whipped cream adds a richer flavor and texture that’s worth the extra effort.
Do I need to use chocolate handles?
They’re optional but add a whimsical touch that makes these minis look like little mugs of hot cocoa!
Conclusion
Thank you for trying out these delightful Hot Cocoa Cheesecake Minis! I truly enjoy sharing this recipe because it combines all the cozy joy of hot cocoa with the indulgence of cheesecake in one perfect bite. Whether you’re making them for a party or just a sweet treat for yourself, they are sure to impress with their festive look and creamy, chocolaty flavor. I hope you enjoy every bite as much as I do. Happy baking and thank you for being part of our food-loving community!
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Hot Cocoa Cheesecake Minis
- Total Time: 3 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Hot Cocoa Cheesecake Minis are the ultimate holiday dessert with a chocolate crust, creamy cocoa cheesecake, and festive toppings. Perfect for Christmas parties and winter gatherings. Try this easy recipe today and share the cheer!
Ingredients
10 OREO cookies
1 tablespoon butter, melted
2 (8 oz) packages PHILADELPHIA Cream Cheese, softened
1/2 cup + 1 teaspoon sugar, divided
1/4 cup + 1/2 teaspoon unsweetened cocoa powder, divided
2 eggs
2–4 oz BAKER’S semi-sweet chocolate (for handles)
3/4 cup heavy whipping cream
1/2 cup mini marshmallows
Instructions
- Preheat the oven to 325°F.
- Prepare the crust by pulsing OREO cookies in a food processor until fine crumbs form. Mix in the melted butter. Divide the mixture evenly into 12 paper-lined muffin tins and press down to form the crust. Bake for 8 minutes.
- Make the cheesecake filling by beating the softened cream cheese with 1/2 cup sugar and 1/4 cup cocoa powder until smooth. Incorporate the eggs one at a time, mixing only until just combined. Pour the filling over the prepared crusts.
- Bake for 22 to 25 minutes, or until the centers are nearly set. Let them cool completely, then refrigerate for at least 2 hours.
- Create chocolate handles by melting semi-sweet chocolate and piping it into handle shapes on a parchment-lined baking sheet. Freeze until firm.
- Decorate the minis: Remove the paper liners. Whip the cream with the remaining sugar until soft peaks form, then spoon or pipe onto each mini cheesecake. Dust with the remaining cocoa powder, add mini marshmallows, and gently press a chocolate handle into the side.
Notes
Use room temperature cream cheese for smooth batter.
Don’t overmix after adding eggs to avoid cracks.
Add crushed candy canes for extra holiday flair.
Store covered in fridge up to 5 days. Freeze without toppings if needed.
Wait to add whipped cream and toppings until just before serving.
- Prep Time: 3 hours 20 minutes Additional Time: 0 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 188 kcal
- Sugar: 15g
- Carbohydrates: 21g
- Protein: 2g