Hot Cocoa Cheesecake Minis

Prep Time: 20min.
Total Time: 3hr. 53min.
Servings: 12 servings

What You Need

• 10 OREO Cookies, finely crushed
• 1 Tbsp. butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• ½ cup plus 1 tsp. sugar, divided
• ¼ cup plus ½ tsp. unsweetened cocoa powder, divided
• 2 eggs
• 2 oz. BAKER’S Semi-Sweet Chocolate
• ¾ cup whipping cream
• ½ cup JET-PUFFED Mini-Marshmallows

Make It

1. Heat oven to 325°F.

2. Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups.
Bake 8 min.

3. Beat cream cheese, ½ cup sugar and ¼ cup cocoa powder in medium bowl with mixer until blended. On low speed, mix in eggs 1 at a time just until blended. Spoon over crusts.

4. Bake 22 to 25 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

5. Meanwhile, cover baking sheet with parchment. Melt semi-sweet chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; Squeeze chocolate into 12 cup handle shapes on prepared baking sheet. Freeze until ready to use.

6. 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.


Prosciutto, Basil, and Boursin® Garlic & Fine Herbs Crostini

Servings: For 6 portions
Difficulty:  1
Preparation: 15 minutes
Cooking: 20 minutes
Type of dish: Appetizer


• 3–5 slices prosciutto, coarsely chopped

• 4 slices nut bread, cut in three

• Boursin® 5.2 oz. Garlic & Fine Herbs cheese

• A handful of chopped basil


1. Preheat oven to 400°F (200°C).

2. Cut each slice of nut bread into three.

3. Place bread on a baking sheet lined with parchment paper. Bake 20 minutes.

4. Spread Boursin® Garlic & Fine Herbs cheese on each bite and add a bit of prosciutto and basil.

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November 2018