Hot Cocoa Cheesecake Minis Recipes

HOT COCOA CHEESECAKE MINIS

Hot Cocoa Cheesecake Minis image

Discover hot cocoa cheesecake, miniature-style! You'll love how cute these Hot Cocoa Cheesecake Minis are, and they're great for the holidays.

Provided by My Food and Family

Categories Baking Ingredients

Time 3h53m

Yield 12 servings

Number Of Ingredients 9

Ingredients

10 vanilla creme-filled chocolate sandwich 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

Steps:

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.

Nutrition Facts : Calories 320, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 90 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

HOT CHOCOLATE CHEESECAKE

Hot Chocolate Cheesecake image

Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.

Provided by Food Network Kitchen

Categories dessert

Time 3h45m

Yield 12 to 14 servings

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows

Steps:

For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

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