Mini Hot Cocoa Cheesecakes

Mini Hot Cocoa Cheesecakes, are sweet little cheesecakes with delicate chocolate flavoring and a light graham cracker crust. Topped with chocolate syrup and whipped cream and served with a side of mini marshmallows,. It’s just like savoring a yummy mug of hot cocoa.

Ok, I love chocolate, but sometimes you just want a hint of chocolate and sometimes you want rich, “makes you weak at the knees”
chocolate. My Mini Hot Cocoa Cheesecakes are smack in the middle of the chocolate richter scale.

Featuring the mild chocolate flavor that you’d find in a steaming cup of hot cocoa, but with a hint of that cheesecakey creaminess. Add a little chocolate syrup and you’re sure to get you chocolate fix.

Mini Hot Cocoa Cheesecakes Tips & Tricks

For a simple way to create graham cracker crumbs without the mess, first place the crackers into a ziploc bag. Then after sealing the bag, start crushing the crackers with a rolling pin. Begin by pressing the pin down on the crackers and then start rolling across the bag to make finer cracker crumbs.

Then pour out how much you need for the recipe and seal the bag with any leftover crumbs for storage. Quick and easy!

How Do You Top These Babies?

After baking the cheesecakes, you’ve got to let them cool fully on a wire rack and then cool in the fridge for an hour. Once they’re firm enough go ahead and serve.

I like to topped mine with a little syrup, a shot of whipped cream and a side of mini marshmallows to mimic my favorite cup of hot chocolate. But this is such a great basic recipe, that you can try some chocolate shavings, some caramel syrup or even try fruit.

For an easy way to make chocolate shavings, grab a piece of chocolate and a vegetable peeler. Run the peeler against the candy and you’ll have perfect chocolate curls in no time.

One last thought, Mini Hot Chocolate Cheesecakes freeze really well, which is good news for planning ahead for a gathering or event. Just remove the frozen cheesecake and place in the fridge for a few hours and you’re ready to go.

Hungry for more cheesecake inspired dessert ideas? Try my Mini Berry Cheesecakes or my Chocolate Cannoli Dip.

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Mini Hot Cocoa Cheesecakes

Prep Time

10 mins

Cook Time

15 mins

cooling time

1 hr 10 mins

Total Time

25 mins

 

Sweet little cheesecakes with delicate chocolate flavoring, topped with chocolate syrup and whipped cream – just like savoring a delicious mug of hot cocoa.

Course: Dessert

Cuisine: American

Servings: 9 servings

ingredients

• 2/3 cup graham cracker crumbs
• 2-1/2 tbsp melted butter
• 1 tsp brown sugar
• 1/3 cup white sugar
• 3 tbsp heavy whipping cream
• 1 8 oz. package cream cheese softened
• 1 large egg
• 1 tsp vanilla
• 1 tbsp Cocoa Powder
• chocolate syrup, whipped cream, mini marshmallows & chocolate shavings
• cupcake liners

instructions

1. Pre heat oven to 350-degrees. Then in a small bowl mix together the graham cracker crumbs, brown sugar and melted butter. 

2. Place cupcake liners into a muffin tin. Then evenly divide the graham cracker crumbs and place into each cup. It’s approximately 1 tablespoon per each cup.

3. In another bowl add int he cream cheese, egg, sugar, vanilla, cocoa and heavy whipping cream. Blend until the mixture is nice and creamy. Then spoon the mixture on top of the graham crackers.

4. Bake the mini cheesecakes for 15 -16 minutes until the centers set and then let the cakes cool for 10 minutes in the pan. Remove and place on a wire rack until fully cool and then place in the refrigerator for an hour.

5. Once cooled, top the mini cheesecakes with chocolate syrup, whipped cream and add marshmallows or chocolate shavings.