Mini HoHo Cheesecakes

These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious – better than chocolate swiss rolls!

These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious - better than chocolate swiss rolls!

Craving something sweet, creamy and indulgent? Then look no further than this delicious Mini Chocolate Swiss Roll Cheesecakes recipe!

Rich and chocolatey, these mini cheesecakes are the perfect combination of classic swiss roll cake flavours with a contemporary twist. Each single portion has an exquisitely soft crust made from crushed oreo cookies topped by an unbelievably creamy filling of velvety cream cheese and silky melted chocolate.

These irresistible treats make for easy yet impressive examples of dessert perfection – perfect for any celebration or just to treat yourself on a weeknight!

These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious - better than chocolate swiss rolls!
These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious - better than chocolate swiss rolls!

Tips for the BEST Mini Cheesecakes

  • Make sure you use room temperature ingredients for the filling.
  • Your cream cheese especially needs to be warm enough that you can whip it until smooth, ensuring no lumps.
  • If your cream cheese isn’t room temperature, place in warm water for a few minutes.
  • Introducing too much air into the eggs could cause cracks in your cheesecake, so don’t over mix the batter once you have added the eggs.
  • Mini cheesecakes aren’t as prone to cracking as the full sized thing so you can skip the water bath and long rest time in the oven.
  • Avoid over-baking!
  • Once cooled, be sure to chill the cheesecakes in the fridge for at least 4 hours or overnight.
  • If your cheesecakes do crack, don’t panic. The frosting on top of the cheesecakes will hide any imperfections!
  • Use prepared marshmallow creme if you like instead of homemade.
These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious - better than chocolate swiss rolls!

How to Store Mini Cheesecakes

Cheesecakes should be stored in an airtight container or wrapped tightly in plastic wrap and stored in the refrigerator for up to 4 days.

For longer storage, freeze the cheesecakes for up to 2 months in an airtight container or freezer bag. The best way to do this is to flash freeze the cheesecakes on a baking sheet for an hour. Then place the cheesecakes in your freezer bags, then back into the freezer.

Thaw overnight in the refrigerator before serving, and make sure you let it sit at room temperature for 15-30 minutes before enjoying – this will ensure the perfect texture!

These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious - better than chocolate swiss rolls!
Kitchen Tools Every Home Cook Needs

About the Equipment for Making Swiss Roll Cheesecakes

  • Stand Mixer – An electric mixer makes it a lot easier to make fluffy, smooth frosting.
  • Piping bag – You can use disposable bags or if you have a reusable pastry bag, that works too.
  • Large round piping tip (1A), if you don’t already have piping tips on hand, I would recommend this Wilton Decorating Tip Set.
These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious - better than chocolate swiss rolls!

About the Ingredients for Mini Ho Hos Cheesecakes

Cookie crumbs – You want 1 cup of chocolate cookie crumbs. If you can’t get your hands on the crumbs, you can use about 16 oreos with the creme removed.

Sugar – Granulated sugar for both the cheesecake and the crust.

Butter – You can use unsalted or salted butter. I prefer the flavour that salted butter gives though.

Cream cheese – Full fat cream cheese is best here. Bring it to room temperature prior to starting.

Sour cream – Full fat sour cream, brought to room temperature. It gives the cheesecake filling a luxurious creaminess.

Vanilla – Pure vanilla extract will always give you the best results, but you can always use artificial instead if that is what you have on hand.

Salt – Balances out all the flavours.

Eggs – The eggs should also be brought to room temperature before starting to ensure a nice smooth batter.

Cocoa Powder – Make sure you use unsweetened cocoa powder and not hot chocolate mix.

Ho Hos – We used Ho Hos to decorate our mini cheesecakes, you can use chocolate swiss rolls instead if you like.

These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious - better than chocolate swiss rolls!

Looking for More Tasty Dessert Recipes?

Love Crumbl Frozen Hot Chocolate cookies? Then you’ll love these copycat cookies that taste just like the real thing!

Indulge in your summer camp memories with these delicious s’mores chocolate donuts! They’re perfect for a sweet snack or dessert.

These Crumbl Salted Caramel Cheesecake Cookies feature a buttery cookie frosted with creamy cheesecake frosting drizzled with salted caramel.

These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious - better than chocolate swiss rolls!

How to Make Mini HoHo Cheesecakes

Yields: 12 Mini Cheesecakes | Prep time: 15 Minutes | Cook time: 21 Minutes

Ingredients:

For the Chocolate Crust:

  • 1 Cup Chocolate cookie crumbs
  • 3 Tablespoons granulated sugar
  • ¼ Cup unsalted butter, melted

For the Cheesecake Filling:

  • 2 – 8oz cream cheese, softened
  • 1 Cup granulated sugar
  • ½ Cup sour cream
  • ¾ teaspoon pure vanilla extract
  • ⅛ teaspoon kosher salt
  • 2 large eggs, room temperature
  • 3 tablespoons unsweetened cocoa powder

For the Marshmallow Frosting:

  • 1 Cup granulated sugar
  • ¼ teaspoon kosher salt
  • 4 large egg whites
  • 1 teaspoon pure vanilla extract
  • Ho Hos chocolate cake cut into small slices

Directions:

Preheat your oven to 325 degrees Fahrenheit, and line a muffin tin with cupcake liners.

Mix together the cookie crumbs with the melted butter and sugar until well combined.

Scoop about 1 tbsp of the cookie mixture into the cupcake liners, and using a flat bottom cup, lightly press the crust into a flat disk. Set aside.

Using a stand mixer, beat together the cream cheese and sugar until smooth and creamy.

Beat in the sour cream, vanilla, cocoa powder and salt until combined.

Beat in the eggs one at a time until just combined.

Scoop about ¼ cup of the cheesecake batter into each of the cupcake liners.

Bake for 17-21 minutes until the centre is set. Allow to cool completely then place in the fridge overnight.

Using a small pot and a heatproof bowl over low heat, combine the sugar, salt and egg whites. Whisk continuously until the sugar dissolves and mixture is hot to touch.

Pour the mixture into a stand mixer and pour the vanilla in. Beat on high for about 8-10 minutes until stiff peaks form.

Scoop the frosting into the piping bag and pipe dollops on top of the cheesecakes.

Place Ho Hos cake slices on top of each mini cheesecake.

Enjoy!

Mini HoHo Cheesecakes
Yield: 12 Mini Cheesecakes

Mini HoHo Cheesecakes

Prep Time: 15 minutes
Cook Time: 21 minutes
Total Time: 36 minutes

These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious – better than chocolate swiss rolls!

Ingredients

For the Chocolate Crust:

  • 1 Cup Chocolate cookie crumbs
  • 3 Tablespoons granulated sugar
  • ¼ Cup unsalted butter, melted

For the Cheesecake Filling:

  • 2 – 8oz cream cheese, softened
  • 1 Cup granulated sugar
  • ½ Cup sour cream
  • ¾ teaspoon pure vanilla extract
  • ⅛ teaspoon kosher salt
  • 2 large eggs, room temperature
  • 3 tablespoons unsweetened cocoa powder
  • 1For the Marshmallow Frosting:
  • 1 Cup granulated sugar
  • ¼ teaspoon kosher salt
  • 4 large egg whites
  • 1 teaspoon pure vanilla extract
  • Ho Hos chocolate cake cut into small slices

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit, and line a muffin tin with cupcake liners.
  2. Mix together the cookie crumbs with the melted butter and sugar until well combined.
  3. Scoop about 1 tbsp of the cookie mixture into the cupcake liners, and using a flat bottom cup, lightly press the crust into a flat disk. Set aside.
  4. Using a stand mixer, beat together the cream cheese and sugar until smooth and creamy.
  5. Beat in the sour cream, vanilla, cocoa powder and salt until combined.
  6. Beat in the eggs one at a time until just combined.
  7. Scoop about ¼ cup of the cheesecake batter into each of the cupcake liners.
  8. Bake for 17-21 minutes until the centre is set. Allow to cool completely then place in the fridge overnight.
  9. Using a small pot and a heatproof bowl over low heat, combine the sugar, salt and egg whites. Whisk continuously until the sugar dissolves and mixture is hot to touch.
  10. Pour the mixture into a stand mixer and pour the vanilla in. Beat on high for about 8-10 minutes until stiff peaks form.
  11. Scoop the frosting into the piping bag and pipe dollops on top of the cheesecakes.
  12. Place Ho Hos cake slices on top of each mini cheesecake.
  13. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1 mini cheesecake

Amount Per Serving: Calories: 421Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 87mgSodium: 251mgCarbohydrates: 50gFiber: 1gSugar: 45gProtein: 6g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although rosemaryandmaple.com attempts to provide accurate nutritional information, these figures are only estimates.

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These mini HoHo cheesecakes are the perfect dessert for any occasion! Quick, easy, and delicious - better than chocolate swiss rolls!

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