These little cheesecake cups were a perfect winter treat for our dessert table and they are a cinch to make!
It took a couple tries to get the chocolate handles the right size. Make sure they are no more than an inch tall. The cheesecakes flatten slightly as they cool.
“Hot Chocolate” Mini Cheesecakes Cups
- 100 g Oreos (about 10-11), crushed into a fine crumb
- 2 Tbsp butter, melted
Line a muffin pan with 12 paper liners. Mix the crumbs into the melted butter and spoon evenly into the paper liners. Using your fingers, press the crumb into the base of the liner. Set aside.
- Two 8-ounce packages of cream cheese
- 1/2 cup sugar
- 1/4 cup cocoa powder, sifted
- Pinch of salt
- 2 eggs, room temperature
- 1 ounce semi-sweet chocolate
- Hand full of mini marshmallows
Preheat your oven to 325°F.
Beat the cream cheese until smooth. Add the sugar, cocoa powder and salt and beat until light and fluffy. Add the eggs one at a time, mixing in between additions. Spoon the cheese mixture over the crust and bake for 20-25 minutes until cheese is set. Cool to room temperature before chilling in the fridge.
Melt the chocolate and place into a small zip lock bag. Cut the tip to form a piping bag and pipe 12 small cup ears no taller than an inch in height over a piece of parchment. Place the parchment over a tray and chill in the fridge until set. Gently attach the ears onto the sides of the cheesecakes to complete the cup.
Top with mini marshmallows.