If you love the warm embrace of a cozy mug of cocoa and the creamy indulgence of cheesecake, then this Hot Chocolate Cheesecake Recipe is about to become your new favorite dessert. Imagine biting into a velvety cheesecake infused with rich cocoa and just the right hint of hot chocolate mix, with marshmallows melting into delightful pockets of gooey sweetness. This dessert perfectly captures the essence of winter comforts and festive celebrations, bringing a playful twist to classic cheesecake that’s as visually stunning as it is delicious.
Ingredients You’ll Need
Gathering simple yet thoughtfully chosen ingredients is the key to making this Hot Chocolate Cheesecake Recipe truly shine. Each component plays an essential role, from the chocolate cookie crumb crust that delivers a satisfying crunch to the creamy filling enriched with marshmallows that add texture and a nostalgic touch.
- Chocolate cookie crumbs (1 ½ cups): Using crushed Oreos with the filling gives the crust an intense chocolate flavor and slight sweetness.
- Unsalted butter (¼ cup, melted): This binds the crust crumbs together and adds richness.
- Cream cheese (24 oz, softened): The creamy foundation that makes the cheesecake smooth and luscious.
- Granulated sugar (1 cup): Sweetens the filling just enough without overpowering the chocolate notes.
- Unsweetened cocoa powder (â…“ cup): Gives the filling that unmistakable chocolate depth and color.
- Hot chocolate mix (2 tablespoons, optional): Adds a nostalgic, extra punch of comforting hot cocoa flavor.
- Vanilla extract (1 teaspoon): Enhances the overall aroma and balances the chocolate’s intensity.
- Eggs (3 large): Provide structure and richness for the perfect cheesecake texture.
- Sour cream (½ cup): Keeps the filling tender while adding a slight tanginess.
- Heavy cream (½ cup): Boosts the softness and creaminess to melt in your mouth.
- Mini marshmallows (½ cup, optional): Create delightful pockets of soft, gooey fun inside the cheesecake.
- Whipped cream (1 cup): For topping, adding lightness and a fluffy contrast.
- Mini marshmallows (¼ cup): Used as a charming garnish for that final touch of whimsy.
- Chocolate shavings or drizzle (optional): Adds a gorgeous-looking finish and extra chocolate goodness.
How to Make Hot Chocolate Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Mix the chocolate cookie crumbs with melted butter until combined, then press the mixture firmly into the pan’s base. Bake it for 10 minutes to set the crust and then allow it to cool completely. This sturdy, chocolaty crust will be the perfect base to hold all that creamy, dreamy cheesecake filling.
Step 2: Make the Filling
Beat the softened cream cheese in a large bowl until it’s smooth and fluffy to avoid any lumps. Gradually add sugar, cocoa powder, and the optional hot chocolate mix, mixing until everything is well blended. Add eggs one at a time, beating gently on low just until incorporated to keep the batter from overmixing and becoming too dense. Stir in the vanilla extract, sour cream, and heavy cream, making sure the mixture stays velvety smooth. Finally, fold in the mini marshmallows if you’re using them — they’ll gently melt into the batter during baking, creating those delicious gooey spots everyone loves.
Step 3: Bake the Cheesecake
Pour your luscious filling over the cooled crust, smoothing the top with a spatula. Give the pan a gentle tap on your countertop to release any trapped air bubbles, ensuring an even surface. Bake for 50 to 60 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan — this is the hallmark of a perfectly baked cheesecake. After baking, turn off the oven and let the cheesecake sit inside with the door cracked open for about an hour; this slow cooling step helps prevent cracks and keeps the texture creamy.
Step 4: Chill the Cheesecake
Remove your cheesecake from the oven and let it come to room temperature before refrigerating it for at least 4 hours or overnight. This chilling time is essential to let the flavors meld beautifully and ensure every slice holds its shape without crumbling. The wait is definitely worth it for the rich, smooth texture that defines this Hot Chocolate Cheesecake Recipe.
How to Serve Hot Chocolate Cheesecake Recipe
Garnishes
To really make your Hot Chocolate Cheesecake Recipe shine visually and taste-wise, pile on some fresh whipped cream, sprinkle extra mini marshmallows on top, and finish with a delicate dusting of chocolate shavings or a drizzle of melted chocolate. Not only do these toppings add contrasting textures, but they also evoke the classic hot chocolate experience in every bite.
Side Dishes
Pair your cheesecake with light accompaniments like fresh strawberries or a tangy raspberry coulis to cut through the richness. A simple cup of spiced tea or freshly brewed coffee can also be wonderful, balancing the dessert’s sweetness while creating a cozy vibe for your gathering.
Creative Ways to Present
Slice the cheesecake into neat wedges and serve on rustic wooden boards for a cozy, homestyle feel. For a fun twist, offer mini versions in individual ramekins topped with toasted marshmallows and a cinnamon sprinkle. These ideas make it perfect not only for family treats but also for impressing guests at holiday parties or winter get-togethers.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your cheesecake, wrap any leftovers tightly with plastic wrap or store them in an airtight container in the refrigerator. This will keep the cheesecake moist and fresh for up to 5 days, allowing you to savor that hot chocolate magic anytime you want.
Freezing
You can freeze leftover cheesecake by wrapping it well in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze for up to 2 months, and thaw it in the refrigerator overnight before serving. While the texture may soften slightly after freezing, the rich flavor remains wonderfully intact.
Reheating
Since cheesecake is best enjoyed chilled, reheating is generally not recommended. However, if you prefer it slightly warmed, pop a slice in the microwave for about 10 to 15 seconds just to take the chill off, ensuring you don’t melt the marshmallows fully or lose that perfect consistency.
FAQs
Can I use regular cocoa powder instead of hot chocolate mix?
Yes, regular unsweetened cocoa powder works perfectly and provides a rich chocolate base. Adding hot chocolate mix is optional and mainly for an extra layer of familiar cozy flavor, but your cheesecake will still be delicious without it.
What’s the purpose of the sour cream in the filling?
Sour cream adds a gentle tanginess that balances the sweetness and keeps the cheesecake filling silky and moist. It also helps prevent the cheesecake from cracking or drying out during baking.
Can I substitute mini marshmallows with something else?
If you’re not a fan of marshmallows or need a different texture, try chopped chocolate chunks or even caramel bits for delightful surprises inside. Just keep in mind that the marshmallows melt to create gooey pockets that are signature to this recipe.
How do I prevent cracks on the cheesecake surface?
Several tricks help avoid cracks: bake at a lower temperature, use a water bath if possible, avoid overbeating the batter especially after adding eggs, and allow the cheesecake to cool gradually with the oven door ajar. This recipe’s method of cooling inside the oven is a great simple way to minimize cracking.
Can I make this cheesecake gluten-free?
Yes! To keep the crust gluten-free, choose gluten-free chocolate cookies or make your own using gluten-free ingredients. The rest of the cheesecake ingredients are naturally gluten-free, making it easy to adapt this Hot Chocolate Cheesecake Recipe to dietary needs.
Final Thoughts
This Hot Chocolate Cheesecake Recipe is truly a celebration of everything we love about dessert comfort food. It’s creamy, chocolaty, playful, and perfect for sharing with friends and family during chilly months or special gatherings. I hope you enjoy making it as much as I do — once you try it, you’ll see why it becomes such a cherished favorite that everyone asks to make again and again.
Print
Hot Chocolate Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a decadent Hot Chocolate Cheesecake that combines the rich flavors of chocolate cookie crust, creamy cocoa-infused filling, and gooey marshmallows. Perfect for cozy winter nights or festive holiday gatherings, this cheesecake offers a delightful twist on a classic dessert with a marshmallow topping and optional chocolate shavings for extra flair.
Ingredients
For the Crust
- 1 ½ cups chocolate cookie crumbs (like Oreos, crushed with filling)
- ¼ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- â…“ cup unsweetened cocoa powder
- 2 tablespoons hot chocolate mix (optional, for extra flavor)
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- ½ cup mini marshmallows (optional, for texture)
For the Topping
- 1 cup whipped cream
- ¼ cup mini marshmallows
- Chocolate shavings or drizzle (optional)
Instructions
- Prepare the Pan: Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
- Make the Crust: In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes to set the crust, then let it cool completely.
- Mix the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, cocoa powder, and hot chocolate mix (if using). Continue to beat until well combined and smooth.
- Add Eggs: Add the eggs one at a time, beating on low speed after each until just blended to maintain a silky texture without overmixing.
- Incorporate Remaining Ingredients: Mix in the vanilla extract, sour cream, and heavy cream until fully combined. Gently fold in the mini marshmallows if you are using them to add texture and gooeyness.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the countertop to release any trapped air bubbles. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly when you gently shake the pan.
- Cool Gradually: Turn off the oven and crack the oven door open. Let the cheesecake sit inside the oven for 1 hour to cool slowly and prevent cracking.
- Chill: Remove from the oven and allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
- Add Toppings and Serve: Before serving, top the cheesecake with whipped cream, extra mini marshmallows, and chocolate shavings or drizzle for a festive and indulgent finish.
Notes
- Using a water bath during baking helps even heat distribution and prevents cracking of the cheesecake.
- Mini marshmallows in the filling melt slightly during baking, creating a delicious gooey hot chocolate effect inside the cake.
- Allowing the cheesecake to cool gradually in the oven reduces the risk of cracks and keeps the texture smooth and creamy.
- For best results, use room temperature cream cheese and eggs before mixing to ensure a smooth batter.
