Rocky-Road Cheesecake Cups

These individual cheesecake cups pack the full rocky road experience into a portable, portion-controlled size. A chocolate wafer crust lines each muffin cup, then gets filled with a cocoa and sour cream cheesecake batter loaded with mini marshmallows and chopped almonds.

Beat the cream cheese until it’s genuinely smooth before adding anything else. Lumpy cream cheese at this stage means lumpy cheesecakes later, and no amount of mixing will fix it once the eggs are in. Room temperature cream cheese is key here.

The marshmallows puff slightly during baking and create soft, gooey pockets throughout the filling. The almonds stay crunchy. That contrast between creamy, chewy, and crunchy in every bite is what makes these addictive.

Chef Tips

• Press the crumb crust firmly into the cups using the bottom of a glass or measuring cup. Loose crumbs crumble when you try to remove the cheesecakes.
• Run a thin spatula or butter knife around the edges while the cups are still slightly warm. Wait too long and the crust sticks.
• These set up better after chilling for at least 2 hours in the fridge. The texture goes from soft and fragile to firm and sliceable.

Variations

• Use graham cracker crumbs instead of chocolate wafers for a lighter crust.
• Fold in mini chocolate chips along with the marshmallows for extra chocolate intensity.
• Top each cup with a drizzle of hot fudge sauce before serving.