Mini Hot Cocoa Cheesecakes! To give these cheesecakes a classic hot chocolate twist, they’re topped with a dollop of whipped cream, mini marshmallows, and a light dusting of cocoa powder. Handles are prepared with semisweey chocolate and gently pressed into the sides for presentation. Not only are they incredibly festive, fun to assemble, and simple in ingredients, they also happen to be really easy to make!
10Oreo or chocolate sandwich cookiescrushed finely in a food processor
1tablespoon (15 g)unsalted buttermelted
2(8-ounce packages)Philadelphia Cream Cheesesoftened at room temperature for 20 minutes
½cup (100 g), plus 1 teaspoon granulated sugardivided
¼cup, plus ½ teaspoonunsweetened cocoa powderdivided
¼cup (60 mL)Bailey's Original Irish Cream Liqueur (optional)see recipe notes
2ounces (56 g)semisweet chocolatefor the chocolate handles
¾cup (180 mL)heavy cream
Preheat your oven to 325°F (162°C) with a rack in the center position. Line a 12-cup muffin pan with paper liners and set aside.
Combine the cookie crumbs and melted butter; press onto bottoms of paper-lined muffin cups. Bake for 8 minutes. Allow to cool completely.
Beat cream cheese, ½ cup (100 g) granulated sugar, and ¼ cup cocoa powder in a stand mixer fitted with a paddle attachment (or using a hand-held mixer) until blended. Mix in the Bailey's Irish Cream, if using. Add the eggs, one at a time, mixing on low speed after each just until blended. Do not over mix. Distribute the batter evenly among the cookie crust cups.
Bake for 22 to 25 minutes, or until the centers are almost set. Place on a rack and cool completely. Refrigerate for two hours.
Meanwhile, line a baking sheet with parchment paper. Place the semi sweet chocolate in a heatproof bowl and melt in the microwave using 30 seconds intervals, stirring with a spatula after each interval. Spoon the chocolate into a resealable Ziploc bag. Cut a very small piece off one bottom corner of the bag; pipe the chocolate into 12 small 'C' shapes, resembling cup handles, onto the lined baking sheet. Freeze until solid and ready to use.
Remove the liners from the cheesecakes. Beat the cream and remaining teaspoon of sugar in a separate medium bowl with a mixer on high speed until soft peaks form; spoon onto the cheesecakes. Dust with remaining cocoa powder; top with marshmallows. Gently press the chocolate handles into the side of each cheesecake.
Tips for Success:
Be sure to add the eggs slowly and mix until only just incorporated. Over mixing of eggs is the biggest culprit to the cheesecake crack.
If you wish to make a lower fat cheesecake, feel free to substitute regular cream cheese with low fat cream cheese or Neufchatel; however, the end result will be softer.