Hot Cocoa Oreo Cheesecake Mini

Mind your manners, & raise your pinky when eating these cocoa treats!


  • 12 Oreo cookies
  • 2 (8-ounce) packages cream cheese, softened for 20 minutes at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup hot cocoa mix
  • 1 teaspoon cocoa powder
  • 2 large whole eggs
  • 2 ounces semisweet chocolate
  • Cocoa powder for garnish
  • Miniature marshmallows for garnish
  • Whipped Cream Ingredients:
  • 3/4 cup heavy cream
  • 1 teaspoon granulated sugar


  1. Preheat oven to 325 degrees, and place rack in the center position.
  2. Using a nonstick muffin tin, place one Oreo in each muffin base.
  3. Beat cream cheese until smooth. Add 1/4 cup sugar, hot cocoa and cocoa powder and mix until fully blended. Add the eggs, one at a time, mixing on low speed after each addition just until blended. Do not over mix. Distribute the batter evenly among the cookie cups.
  4. Bake for 15 to 18 minutes, or until the centers are almost set. Place on a rack and cool completely. Refrigerate for 2 hours.
  5. Line a baking sheet with parchment paper. Place the semisweet chocolate in a heatproof bowl, and melt in the microwave in 30-second intervals, stirring with a spatula after each interval. Spoon the chocolate into a resealable bag. Cut a very small piece off the bottom corner of the bag. Pipe the chocolate into 12 small ‘C’ shapes, resembling cup handles, on the lined baking sheet. Freeze until solid and ready to use.
  6. Remove the cupcake liners from the cheesecakes.
  7. In a medium bowl, add cream and remaining sugar. Beat on high speed until soft peaks form; spoon onto the cheesecakes. Dust with cocoa powder; top with marshmallows. Gently press the chocolate handles into the side of each cheesecake.