Hot Cocoa Cheesecake Minis

12 Servings


3 HRS 53 MIN


15-30 mins


3 HRS 33 MIN





vanilla creme-filled chocolate sandwich cookies, finely crushed

1 tbsp

butter, melted


pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1/2 cup

plus 1 tsp. sugar, divided

1/4 cup

plus 1/2 tsp. unsweetened cocoa powder, divided



3/4 cup

whipping cream

1/2 cup

Jet-Puffed Miniature Marshmallows


Step 1

Heat oven to 325°F.

Step 2

Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups. Bake 8 min.

Step 3

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.

Step 4

Bake 22 to 25 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

Step 5

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.

Step 6

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.