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Hot Cocoa Cheesecake Cups

Hot Cocoa Cheesecake Cups are mini chocolate cheesecakes with an Oreo Cookie crust, topped with white chocolate, mini marshmallows and a candy cane handle!

A HOT CHOCOLATE INSPIRED DESSERT!

How cute are these mini Hot Chocolate Cheesecake Cups?! They look like little cups of hot cocoa (and they taste great too!) If you like chocolate cheesecake then you will love these! They are perfect for serving at holiday gatherings because everyone gets their own cup. No slicing and serving needed!

three hot cocoa cheesecake ups in a line on a white long platter.

FREQUENTLY ASKED QUESTIONS:

What if I don’t have a piping bag?

It’s not needed! You can spoon the melted white chocolate onto the cheesecakes. Or, you can put the melted white chocolate into a Ziploc bag, pushing it all into the bottom of one corner and snip off the end.

Can I use a different topping?

If you don’t want to add the melted white chocolate layer, you can use Cool Whip or whipped cream instead.

What if I can’t find mini candy canes?

Just use a pretzel twist that has been cut in half instead. They will look just as cute! You can either place directly onto the cup or you can coat it in chocolate, let it harden, and then place it on the cup. 

Why does the cream cheese need to be at room temperature?

This is important! If you choose to use it while it’s cold or even chilled, it will cause lumps. Make sure all ingredients are at room temperature. In addition, be careful not to over-beat the cream cheese mixture because you don’t want to incorporate air into the batter. Over-beating can cause cracks in the cheesecake once baked so mix on low speed.

How do I store leftovers?

 Keep in an airtight container and refrigerate for up to 5 days. They can also be frozen. Wrap well and place in an airtight container where they will keep for 2 months. When ready to serve them, take them out and let them unthaw.

closeup photo of a photo cococa cheesecake cup in a red metallic cupcake liner.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • Oreo cookie crumbs 
  • salted butter
  • cream cheese
  • granulated sugar 
  • eggs
  • sour cream 
  • vanilla extract 
  • cocoa powder
  • white chocolate wafers
  • heavy whipping cream 
  • mini marshmallows 
  • mini candy canes 
Oreo cookie crumbs, white chocolate, cocoa powder, cream cheese, sour cream, sugar, mini marshmallows, mini candy canes, butter.

HOW TO MAKE HOT COCOA CHEESECAKE CUPS

Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. In a mixing bowl, combine Oreo cookie crumbs and melted butter until combined well.

Oreo cookie crumbs combined with melted butter in a bowl.

Scoop about 1 Tablespoon of the cookie crumb mixture into the bottom of each cupcake liner.

a cookie scoop scooping up some Oreo cookie crumb crust mixture out of a bowl.

Using your fingertips, press the mixture down into an even layer until it’s evenly packed. Bake the cookie crust for 5 minutes. Allow it to cool while you prepare the cheesecake batter. 

Oreo cookie crumb mixture shown pressed into the bottom of cupcake liners in a pan.

Reduce the oven to 325°F. In a large mixing bowl, combine softened cream cheese with sugar (using an electric hand mixer or stand mixer) on low speed until smooth.

sugar and cream cheese shown in a large clear bowl.

Add in eggs, sour cream, and vanilla extract. Beat for about 2 minutes.

eggs and vanilla extract added to cream cheese mixture in a clear bowl.

Add cocoa powder and mix until well combined. 

cocoa powder added to cream cheese mixture in a bowl.

Using a spring loaded cookie scooper, scoop the cream cheese filling into each cupcake liner until it lines up with the top of the cupcake liner. 

chocolate cheesecake batter added to cupcakes liners in baking pan.

Bake at 325°F for 20-22 minutes. Then allow the cheesecakes to fully cool on a wire rack.

mini chocolate cheesecakes cooling on a wire rack.

In a medium mixing bowl, melt together white chocolate wafers with the heavy cream in the microwave at 30 second intervals.

white chocolate wafers and heavy cream in a clear bowl.

Whisk between intervals until smooth.

melted white chocolate in a bowl.

Transfer the ganache into a piping bag. Pipe the ganache onto the middle of the cheesecake cups. Make sure it’s smoothed out in a circle shape. You can also just carefully spoon it onto the cheesecakes if you don’t have a piping bag.

melted white chocolate being piped onto chocolate cheesecakes.

Evenly sprinkle the remaining cocoa powder on top of the ganache. Add 3 mini marshmallows to the top 

three mini marshmallows added to the top of the mini chocolate cheesecakes.

Trim the bottom of each of the mini candy canes to make them smaller and then hook one onto the side of each cheesecake cup to make a handle. 

mini candy canes added to the sides of the mini chocolate cheesecakes to look like a cup handle.

Let cool, then refrigerate for at least 4 hours or overnight if possible.

a single hot cocoa cheesecake on a white plate with a bite removed from the cheesecake.

CRAVING MORE RECIPES?

Hot Cocoa Cheesecake Cups recipe.

Hot Cocoa Cheesecake Cups

Hot Cocoa Cheesecake Cups are mini chocolate cheesecakes with an Oreo Cookie crust, topped with white chocolate, mini marshmallows and a candy cane handle!
5 from 2 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 12

Ingredients

For the crust:

  • 2 cups Oreo cookie crumbs
  • 10 Tablespoons salted butter, melted

For the cheesecake filling:

For the white chocolate topping:

Toppings:

  • mini marshmallows 
  • mini candy canes 

Instructions

  • Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. 
  • In a mixing bowl, combine Oreo cookie crumbs and melted butter until combined well.
  • Scoop about 1 Tablespoon of the cookie crumb mixture into the bottom of each cupcake liner. Using your fingertips, press the mixture down into an even layer until it’s evenly packed. 
  • Bake the cookie crust for 5 minutes. Allow it to cool while you prepare the cheesecake batter. 
  • Reduce the oven to 325°F. In a large mixing bowl, combine softened cream cheese with  sugar (using an electric hand mixer or stand mixer) on low speed until smooth.
  • Add in eggs, sour cream, and vanilla extract. Beat for about 2 minutes. Add cocoa powder and mix until well combined. 
  • Using a spring loaded cookie scooper, scoop the cream cheese filling into each cupcake liner until it lines up with the top of the cupcake liner. 
  • Bake at 325°F for 20-22 minutes. Bake at 325°F for 20-22 minutes. Then allow the cheesecakes to cool fully on a wire rack. 
  • In a medium mixing bowl, melt together white chocolate wafers with the heavy cream in the microwave at 30 second intervals. Whisk between intervals until smooth.
  • Transfer the ganache into a piping bag. Pipe the ganache onto the middle of the cheesecake cups. Make sure it’s smoothed out in a circle shape. You can also just carefully spoon it onto the cheesecakes if you don't have a piping bag. 
  • Evenly sprinkle the remaining cocoa powder on top of the ganache. Add 3 mini marshmallows to the top 
  • Trim the bottom of each of the mini candy canes to make them smaller and then hook one onto the side of each cheesecake cup to make a handle. 
  • Let cool, then refrigerate for at least 4 hours or overnight if possible. 

Notes

  • A piping bag is not necessary for the white chocolate layer. You can spoon it on or use a ziploc bag. 
  • These can be frozen. See above on how to do that. 
  • If you’d rather not have a white chocolate layer, you can top with Cool Whip or whipped cream. 
  • Make sure all the cheesecake ingredients are at room temperature.
Course: Dessert
Cuisine: American

Nutrition

Serving: 1g | Calories: 399kcal | Carbohydrates: 22g | Protein: 5g | Fat: 33g | Sodium: 229mg | Fiber: 1g | Sugar: 20g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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