Salted Caramel Hot Cocoa No-Bake Cheesecake Bites Recipe
What makes cheesecake even better? Caramel hot cocoa of course! Combine the two and you have dessert bliss. Salted Caramel Hot Cocoa Limited Edition Candy Melts Candy flavors these bit-size treats, while also adding the perfect drizzle finishing touch.
Prepare mini muffin pans with vegetable pan spray.
In medium bowl, combine cookie crumbs, butter and 2 tablespoons sugar until crumbs are evenly moistened. Press into bottom of prepared pan cavities. Refrigerate while making the filling.
Measure out 1/2 cup Salted Caramel Hot Cocoa Candy Melts Candy; set aside for drizzle
In medium microwave-safe container, combine remaining Candy Melts and cream. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until melts are almost melted. Stir thoroughly until mixture is smooth. Add gelatin and whisk until smooth. Cool slightly.
In large bowl, combine cream cheese,1/2 cup sugar, vanilla and salt. Beat on medium-high speed until light and fluffy, about 4-5 minutes. Reduce speed to low and add melted Candy Melts mixture. Scrape bottom and sides of bowl well. Increase speed to medium and beat until combined. Pour into pans; smooth tops. Refrigerate at least four hours before serving.
Remove cheesecakes from pans. In small microwave-safe bowl, melt remaining Candy Melts according to package directions. Drizzle over cheesecakes and top each with whipped topping.