No-Bake Hot Chocolate Cheesecakes

mini hot chocolate cheesecakes with chocolate handles

No-Bake Hot Chocolate Cheesecakes are made with a creamy cheesecake base that is infused with rich, chocolatey flavors. These mini cheesecakes are topped with whipped cream, chocolate sprinkles, and marshmallows to give them a little extra flair!

Prep Time1

Refrigerating Time1

Total Time2

Course: Dessert, No-Bake Dessert

Cuisine: American

Keyword: Chocolate Cheesecake, No-Bake Hot Chocolate Cheesecakes

Servings: servings

Calories: 423kcal

Author: Jessica & Nellie

Ingredients

Ingredients:

12 thin big looped pretzels
1 cup milk chocolate chips melted
15 oreo cookies
4 TBSP butter melted
16 oz cream cheese softened (2 blocks)
½ cup cocoa powder
3 TBSP plain greek yogurt or sour cream
½ cup sugar
1 tsp vanilla extract
¾ cup heavy whipping cream
3 TBSP powdered sugar
½ cup mini marshmallows

Instructions

Chocolate handles: Prepare your chocolate handles by carefully breaking the pretzels, making the two loops to be the handle shape. Then melt 1 cup chocolate chips and dip the pretzel handles into the chocolate, completely coating it. Lay them on a parchment paper lined pan and place in the refrigerator. Save the rest of the melted chocolate for later, letting it cool on the counter.
Crust: Place the Oreo cookies in a blender and pulse until they are small crumbs. Transfer to a small bowl and add the melted butter. Stir to combine and set aside.
Filling: Place the softened cream cheese, cocoa powder, yogurt, sugar, and vanilla in a large bowl and mix until smooth. Set aside.
Mix the cold heavy whipping cream and powdered sugar in a bowl until stiff peaks form. Scoop out about ½-¾ cup to save for decorating the cheesecakes at the end. Add the rest of the cooled melted chocolate to the bowl of whipped cream and mix together.
Carefully mix the cream cheese mixture and chocolate whipped cream together.
Assemble: Assemble your cheesecakes by placing cupcake liners in a regular sized muffin tin.
Press the Oreo crumbs into the bottom of the liners, making sure to press the crumbs down well. Add the cheesecake mixture on top of the Oreo crust until level with the liner. Cover and refrigerate for at least 1 hour, optimally 2-3 hours.
Decorate: After the cheesecakes are set, remove each from the pan and gently the liners. Use a butter knife to smooth out the liner edges. Then carefully place the chocolate covered pretzel handles onto the cheesecakes, pressing them in gently.
Pipe or spoon the whipped cream onto the top and add 3 mini marshmallows on top of the cream. You can sprinkle chocolate sprinkles on top if you'd like! Serve and enjoy!

Notes

Store in an airtight container in the refrigerator to keep the cheesecake from drying out. They will last up to 1 week if stored properly.

Nutrition