Hot Cocoa Cheesecake Recipe (Instant Pot & Oven Recipe)

December 11, 2018 (Updated: April 18, 2019) By Aneesha |

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Imagine all the delicious flavors of hot cocoa, combined with a slice of creamy and smooth cheesecake!  That’s what this Hot Cocoa Cheesecake recipe is all about.  My daughters baked these mini cheesecakes, with a cute little chocolate handle, and topped it with whipped cream to capture the flavors of their favorite winter drink- a cup of hot cocoa.

My two teens chefs at home, sweetly called Sugar Fairies by family and friends, tweaked (read simplified) my chocolate cheesecake recipe and sneaked in their favorite recipe for hot cocoa.  The result is a perfect harmony of flavors and the best of both worlds.

A petite chocolate cheesecake with whipped cream

Teen Approved Easy Cheesecake Recipe

Step#1: Make the Crust

For these Hot Cocoa Mini Cheesecakes, the girls start by making a crust by blending Oreo cookies with butter and brown sugar.  Then they press down a tablespoon each into bottoms of lined muffin cups.

Steps showing how to make a chocolate crust for a chocolate cheesecake in Instant Pot

Step#2 : Make the Cheesecake Filling

Then, they make the chocolate cheesecake filling by blending together softened cream cheese with cocoa, sugar, vanilla and eggs.  Using an ice-cream scoop, they spread it over the Oreo cookie crust.

Step by step pictures showing how to make cheesecake filling

Step#3 : Bake the Mini Cheesecakes

There are two ways you can bake these mini-Hot Cocoa Cheesecakes, in the Oven, Or, in an electric pressure cooker like Instant Pot.  This recipe makes 12 mini-cheesecakes.  We prefer to bake them in the oven, as it’s easier to fit and bake everything in one go.  We bake them in a pre-heated oven at 350°F, for 17-20 minutes.

If you want to Bake these cheesecakes in an Instant Pot, check detailed instructions below.

Step#4: Decorate it with Chocolate handles and Whipped Cream

To make Chocolate handles for your cheesecake mugs, melt chocolate chips in the microwave.  Wait for them to cool for about 5 minutes, after which transfer them into a piping bag, or a ziplock bag.  Cut the corner of the bag, making a very small hole.  Now pipe the chocolate in an inverted “C” shape on a parchment lined baking sheet.  Wait for them to cool for a few hours.

Once your cheesecakes have chilled for a few hours, insert the chocolate handles in the cheesecake.  Top with whipped cream and dust some cocoa powder through a sieve.  Your Hot Cocoa Cheesecakes are ready!

How to decorate a hot cocoa cheesecake with whipped cream and chocolate handles

Mini Hot Cocoa cheesecakes on a white plate being dusted with cocoa powder

How to Bake Hot Cocoa Cheesecakes in an Instant Pot

  • Fill a cup of water in the inner pot. Place a trivet and place 4 filled cupcake molds on top. Carefully place another tall trivet, and place another 4 cupcake molds on top. Depending on your cooker size, you may have to bake the 12 cupcakes in two batches.
  • Close lid.  Set valve to sealing position (if using duo).  Pressure cook on Manual/Pressure cook for 7 minutes.  Wait for natural pressure release after cooking.
  • Remove cheesecakes and cool for 5 mins.  Then carefully run your finger around the cupcake mold, gently separating the cheesecake from the mold.  This prevents it from cracking when it’s chilling in the fridge.  Cool for 30 minutes at room temperature before refrigerating.

Accessories Needed for Mini Cheesecakes in Instant Pot

A chocolate cheesecake cup with edible chocolate handle, topped with whipped cream and dusted with cocoa powder

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Cut little cheesecakes with hot cocoa flavor, with edible chocolate handles

Hot Cocoa Cheesecake Recipe (mini)

Hot cocoa flavored mini chocolate cheesecakes with chocolate handles, topped with whipped cream. This Hot Cocoa Cheesecake Recipe is the best of both worlds!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 30 minutes
Servings: 12
Calories: 184kcal
Author: Spice Cravings

Ingredients

Crust

Cheesecake Filling

Chocolate Handles & Topping

  • 2 oz. semi-sweet chocolate chips melted. (or bitter sweet chocolate chips)
  • Whipped cream for topping

Instructions

Make Crust

  • In a food processor, blend the Oreos (with cream), brown sugar, and melted butter into fine crumbs. Press about a tablespoon each into the bottom of lined cupcake pan, or, individual silicone cupcake molds. 
  • If baking these in the Instant Pot, place the baking cups in the freezer while making the cheesecake mixture. This helps set the crust.  

Make the Cheesecake Filling

  • Beat the room temperature cream cheese until airy and smooth, about 30 seconds. Sift in the cocoa powder, sugar, and cornstarch. Beat until well combined, about 45 seconds. Add the egg, and vanilla, and beat until everything is completely combined. 
  • Using an ice-cream scoop, divide the filling evenly among the cupcake molds.  

Bake it in the Oven or Instant Pot

    Oven method:

    • Bake in a pre-heated oven at 350F, for 17-20 minutes.  Cool for 30 minutes at room temperature before refrigerating. 

    Instant Pot Method

    • Fill a cup of water in the inner pot. Place a trivet and place 4 filled cupcake molds on top. Carefully place another tall trivet, and place another 4 cupcake molds on top. Depending on your cooker size, you may have to bake the 12 cupcakes in two batches.  For more baking options, refer to the notes above. 
    • Close lid.  Set valve to sealing position (if using duo).  Pressure cook on Manual/Pressure cook for 7 minutes.  Wait for natural pressure release after cooking.
    • Remove cheesecakes and cool for 5 mins.  Then carefully run your finger around the cupcake mold, gently separating the cheesecake from the mold.  This prevents it from cracking when it's chilling in the fridge.  Cool for 30 minutes at room temperature before refrigerating.

    Chocolate handles (optional)

    • Line a baking sheet with parchment paper.  Melt your preferred chocolate chips in the microwave.  Cool for 5 minutes and transfer to a piping bag or ziplock bag.  Seal the bag and cut off the tip of the corner for the chocolate to flow.  Now pipe the chocolate in the shape of an inverted "C" shape.  Allow 1/2-1 inch space between each handle.  Let these cool for a few hours.  You can insert these chocolate handles into the cheesecake before serving. 

    Topping

    • Using fresh or canned whipped cream, top the hot cocoa cheesecakes and dust with some unsweetened cocoa!

    Video

    Notes

    If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
     
    Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

    Nutrition

    Calories: 184kcal | Carbohydrates: 32g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 73mg | Potassium: 88mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1.2% | Calcium: 1% | Iron: 9.3%
    Course: Dessert
    Cuisine: American
    Keyword: Cheesecake recipe, chocolate cheesecake, hot cocoa, Instant Pot Indian Desserts
    Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!
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    Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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    2 Comments

  • Reply
    Leslie
    December 12, 2018 at 12:06 am

    I think you need to add the egg to the recipe.

    • Reply
      aneeshasg
      December 12, 2018 at 10:05 am

      Hi Leslie, thanks for pointing that out 🙂 . I added it to the ingredient list.

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