“You must understand, my dear: On the stroke of twelve, the spell will be broken, and everything will be as it was before.”
If this isn’t the cutest Disney Dinners dessert to date, I don’t know what is! I am so incredibly proud of this dessert. It feels so very Disney Parks to me. For the grand finale to Disney Dinners #20, Cinderella, I served mini pumpkin cheesecakes with cinnamon whipped cream and chocolate caramel mice on a cocoa powder clock. You see, it’s after midnight and the pumpkin carriage has turned back into pumpkin (cheesecake) and the horses have turned back into (chocolate) mice.
I cannot get over how cute this is. I really did not think that the clock was going to work! I ordered a clock stencil that happened to be the exact same size as my dessert plate and I sifted cocoa powder over it and voila, a dreamy cocoa clock! I worried that it would get blown out of place but as you can see, you have nothing to worry about:
The cheesecake is out of this world. It has a texture to-die for and the cinnamon whipped cream is the perfect complement.
Now, the mice. Aren’t they darling? They were so easy to make with this little silicone mold I found on Etsy. It’s only about 10 minutes of hands-on prep time, but you do have to chill the candy after each step so plan accordingly. I thought it looked quite cute to arrange some of the mice next to the cheesecake and some propped up like they were eating it. After all, it’s cheese!
“Put ’em together and what have you got
When the Clock Strikes Twelve
Cocoa powder, clock stencil
Mini Pumpkin Cheesecakes, recipe follows
Cinnamon whipped cream, recipe follows
Chocolate caramel mice
- Make chocolate mice. This can be done up to two weeks ahead. Store in the fridge in an airtight container.
- Bake mini pumpkin cheesecakes. This can be done a day or two ahead of time.
- Make cinnamon whipped cream. Scoop in a piping bag and pipe onto cheesecake. You can do this step the morning of your party.
- To serve, set a clock stencil in the center of a dessert plate. Spoon cocoa powder into a small sieve. Hover sieve about 8″ or so above the dessert plate and gently tap the sieve to sprinkle cocoa powder over the stencil. Go around the outer edges in a circle to get every number. Once around is plenty – too little cocoa powder looks better than too much! Gently lift up the stencil and voila, a cocoa powder clock!
- Set cheesecake on top of cocoa powder clock and serve with a chocolate caramel mouse.
Mini Pumpkin Cheesecakes
For the crust:
12 Graham Crackers (3/4 cup crumbs)
2 Tbsp granulated sugar
2 1/2 Tbsp melted butter
For the filling:
8 oz cream cheese, room temperature
1/2 cup granulated sugar
1 tsp Nielsen-Massey pure vanilla extract
3/4 tsp cinnamon
3/4 cup pumpkin puree
1 large egg, room temperature
For the cinnamon whipped cream:
1 cup whipping cream
1/4 tsp cinnamon
1 tsp Nielsen-Massey pure vanilla extract
1/4 cup powdered sugar
- Preheat oven to 325 degrees. Line 10 muffin tin cavities with paper liners and spray with nonstick spray.
- Combine graham cracker crumbs, sugar, melted butter, and a pinch of cinnamon in food processor to make the crust. Divide crust evenly among prepared paper liners, gently patting down with a spoon. Bake for 10 minutes. Set aside.
- While the crust is baking, make the filling: beat softened cream cheese with sugar and vanilla. Add cinnamon and grate some fresh nutmeg right into the batter. Mix in pumpkin until fully combined, scraping down the sides of the bowl as you go. Add the egg.
- Divide batter evenly among the crust and bake for 15-20 minutes, or until the center of the cheesecake looks set. Cool completely in the pan, then remove from muffin tin and chill in the fridge for at least three hours or overnight.
- Beat whipping cream with a whisk in a metal bowl until soft peaks form. Whisk in cinnamon, vanilla, and powdered sugar. Spoon into a pastry bag fitted with a star tip. Pipe cinnamon whipped cream on top of mini cheesecakes and enjoy!
Read more about Disney Dinners: Cinderella here. Watch the episode:
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