Hot Chocolate Cheesecake Recipe: Mini Cheesecakes Are Worth Coming Down the Chimney For by 30Seconds Food

Hot chocolate in cheesecake form is the way to go this winter and holiday season – and the best treat for Santa! These adorable hot chocolate cheesecakes start with a cookie crust that's topped with a chocolate cheesecake filling. The handles are made out of semisweet chocolate chips. So delicious, fun and easy! 

If you don't have time to pipe out the handles, black licorice string is a good substitute. But the chocolate handles are really easy to make. Just be careful when attaching them so they don't break. These creamy mini cheesecakes make great holiday food gifts. 

Cuisine: American
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 1/2 hours

Ingredients

Crust

• 10 chocolate cookies, crushed fine (Oreos, chocolate wafer cookies)
• 1 tablespoon butter, melted

Cheesecake

• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup cocoa powder
• 1/2 cup granulated sugar
• 2 eggs

Handle

• 2 ounces semisweet baking chocolate

Frosting

• 3/4 cup whipping cream
• 1 teaspoon granulated sugar

Topping

• mini marshmallows
• cocoa powder

Here's how to make it:

1. For the crust, combine the cookie crumbs and melted butter. Press into the bottom of 12 muffin tins that have been lined with baking liners. Bake at 325 degrees F for about 7 to 8 minutes.
2. For the cheesecake, beat the cream cheese with the sugar and cocoa powder. Add the eggs and continue to beat on low until just combined. Spoon into the crusts. Bake for 20 to 25 minutes, or until the centers are almost set. Remove and cool, then put into the refrigerator until cold, at least 2 hours. 
3. To make the chocolate handles, cover a workspace with wax paper. Melt the baking chocolate and put into a small plastic zipper bag. Cut the corner off the bag so you can pipe the chocolate into handles on the wax paper. Put into the fridge or freezer to set. 
4. To make the frosting, beat the whipping cream and sugar together until soft peaks form. 
5. When ready to serve, remove the baking liners and place the cheesecakes on a serving plate or platter. Spoon some of the frosting onto the top of each cheesecake and then attach a handle. Sprinkle with some cocoa powder and add the mini marshmallows to the top. 

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