Mini chocolate Swiss roll cheesecakes are irresistible individual desserts featuring chocolate cheesecake and fluffy marshmallow frosting!
Do you love Ho Hos? If so, you’re going to love these mini Chocolate Swiss Roll cheesecakes, they taste just like Hostess Ho Hos – a classic American snack cake. They are also known in Canada as Chocolate Swiss Rolls.
These delicious treats consist of a chocolate cheesecake filling with a marshmallow frosting all on top of a chocolate cookie crust. They are perfect for any occasion, and are sure to please everyone’s taste buds!
Anyone can make these mini chocolate Swiss roll cheesecakes. You’ll just need some basic baking skills, and you’ll be on your way to making these delicious little treats. The recipe is simple, and the frosting is super easy to make and perfect for topping these tasty cheesecakes.
Whether you’re hosting a party or just need a dessert for your family get-together, these Swiss Roll Cheesecakes will be a hit!
Why You Will LOVE This Mini Cheesecake Recipe
- Chocolate!
- Cheesecake!
- Great for portion control or for making single serving desserts that freeze well.
- Great for making ahead of time.
- Rich, smooth, and creamy!
- Chocolate Swiss rolls. I mean… come on!
- Incredible homemade marshmallow creme frosting.
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.
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!
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.
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.
Looking for More Mini Cheesecake Recipes?
If you love mini cheesecakes, check out more of my favourite mini cheesecakes!
These mini lemon meringue cheesecakes are small, but they pack a tangy punch. A delicious and easy to make dessert for any occasion.
This recipe for Mini Apple Cheesecakes is so easy and results in a delicious fall dessert!
Chocolate Chip Cookie Mini Cheesecakes combine the flavours of chocolate chip cookies with a creamy cheesecake filling.
How to Make Mini Chocolate Swiss Roll 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 Chocolate Swiss Roll Cheesecakes
Mini chocolate Swiss roll cheesecakes are irresistible individual desserts featuring chocolate cheesecake and fluffy marshmallow frosting!
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
Instructions
- 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!
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Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.