- This topic has 1 reply, 1 voice, and was last updated November 23, 2017 at 1:12 am by .
- November 23, 2017 at 1:12 am #382406
10 sandwich crème cookies, finely crushed
1 tbs butter, melted
2 8-oz pkg cream cheese, softened
1/2 cup plus 1 tsp sugar, divided
1/4 cup plus 1/2 tsp unsweetened cocoa powder, divided
2 oz semi-sweet chocolate
3/4 cup whipping cream
1/2 cup miniature marshmallows
Heat oven to 325°.
Combine cookie crumbs and butter. Press onto bottoms of 12 paper-lined muffin cups. Bake 8 min.
Beat cream cheese, 1/2 cup sugar and 1/4 cup cocoa powder in medium bowl with mixer until blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 22 to 25 min or until centers are almost set. Cool completely.
Refrigerate 2 hours.
Meanwhile, cover baking sheet with parchment. Melt semi-sweet chocolate as directed on package. Spoon into re-sealable plastic bag.
Cut small piece off one bottom corner of bag. Use to squeeze chocolate into 12 shapes on prepared baking sheet to resemble cup handles. Freeze until ready to use.
Remove liners from cheesecakes.
Beat cream and remaining sugar in separate medium bowl with mixer on high speed until soft peaks form. Spoon onto cheesecakes. Sprinkle with remaining cocoa powder.
Top with marshmallows. Gently press chocolate handle into side of each cheesecake. Serves 10
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