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Organic Hot Cocoa Mini Cheesecake Bites

By: Artisan Kettle

For the Graham Cracker Crust:
  • 1 stick organic unsalted butter, melted
  • 2 cups organic graham cracker crumbs
  • ¼ cup organic hot cocoa mix
For the Cheesecake Filling:
For the Garnish:
  • 1 ¾ cups organic mini marshmallows
  • 3 tablespoons organic hot cocoa mix

1. Preheat oven to 350ºF. Line 2 cupcake pans with cupcake papers.

2. In a medium bowl, stir together the melted butter, graham cracker crumbs, and ¼ cup hot cocoa mix. Evenly distribute the graham cracker mixture among the cupcake papers and press down with a measuring cup. Bake the crust for 4 minutes, then set aside to cool.

3. Reduce the heat of the oven to 325ºF. Melt the milk chocolate chips over a double boiler or in a microwave, stirring every 30 seconds until melted. Set aside to cool slightly. In a large bowl, beat together the cream cheese and sugar with an electric mixer until light and fluffy. Add the melted milk chocolate and beat once more. Add the eggs, one at a time, beating after each egg until well mixed. Finally, add the sour cream and vanilla and mix until well incorporated.

4. Evenly distribute the cheesecake batter among the cupcake papers and tap firmly on a countertop to settle the cheesecake batter. Bake in the preheated oven until no longer jiggly in the middle, about 15-17 minutes.

5. While still warm, gently press 5 mini marshmallows into each mini cheesecake, then set aside to cool for 20 minutes, then transfer to the refrigerator to chill completely, about 2 hours.

6. Sprinkle each cheesecake with about ¼ teaspoon of hot cocoa mix, then enjoy!

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