Introduction

Warm up your dessert game with this rich and creamy Hot Cocoa Cheesecake topped with fluffy marshmallow whipped cream. It’s a perfect blend of chocolatey goodness and smooth cheesecake texture, ideal for cozy gatherings or a special treat any time. Let’s dive into making this irresistible dessert!

A small round dessert sits centered on a white plate. The dessert has three visible layers: a crumbly light brown base at the bottom, a thick smooth dark brown chocolate mousse in the middle, and a top layer of white whipped cream spiraled in a circular pattern. The whipped cream is lightly dusted with cocoa powder and scattered with dark chocolate chips. In the background, a white ceramic mug filled with hot chocolate topped with a marshmallow is slightly out of focus. Golden graham crackers and additional chocolate chips are placed around on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

24 chocolate sandwich cookies
6 tablespoons melted butter

For the Filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3/4 cup hot chocolate mix (not sugar-free)
2 teaspoons vanilla extract
1/8 teaspoon salt
2 tablespoons all-purpose flour
3 large eggs

For the Topping:

1 cup heavy whipping cream
1/2 cup marshmallow fluff
1 teaspoon vanilla extract
Chocolate shavings or mini marshmallows for garnish

Instructions

Step 1: Preheat your oven to 325°F. Wrap the bottom and sides of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from the water bath leaking in.
Step 2: Make the crust by pulsing the chocolate sandwich cookies in a food processor until fine crumbs form. Add the melted butter and pulse again until the mixture resembles wet sand. Press this mixture firmly into the bottom and halfway up the sides of your prepared pan. Bake for 10 minutes and then set aside to cool slightly.
Step 3: In a mixer, beat the softened cream cheese and sugar on medium speed until completely smooth with no lumps. Scrape down the bowl.
Step 4: Add sour cream, hot chocolate mix, vanilla extract, salt, and flour to the mixture. Beat on low speed until just combined.
Step 5: Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing to prevent cracks.
Step 6: Pour the filling into the cooled crust. Place the springform pan inside a larger roasting pan, then carefully pour hot water into the roasting pan so it comes halfway up the sides of the springform pan. Bake for 60 to 75 minutes until the edges are set but the center jiggles slightly.
Step 7: Turn off the oven and crack the door open. Let the cheesecake sit inside the warm oven for 1 hour to cool gradually, helping prevent cracks.
Step 8: Remove the cheesecake from the oven and water bath. Cool completely on a wire rack, then cover and refrigerate for at least 6 hours or overnight.
Step 9: Just before serving, whip the cold heavy cream, marshmallow fluff, and vanilla extract in a chilled bowl until stiff peaks form. Spread or pipe this marshmallow whipped cream on top and garnish with chocolate shavings or mini marshmallows.

Tips & Variations

Add 1/2 teaspoon peppermint extract to the filling and sprinkle crushed candy canes on top for a festive twist.
Swirl 1/2 cup of caramel sauce into the batter before baking and drizzle more on top for a salted caramel version.
Incorporate 1/2 cup finely chopped toasted pecans into the crust for added crunch.
Use a pre-made chocolate crust to save time without sacrificing flavor.

Storage

Store leftover cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. For longer storage, slice and wrap individual pieces in plastic wrap, then place in a freezer bag. Freeze for up to 2 months and thaw overnight in the fridge before serving. Add the marshmallow whipped cream fresh on serving day for the best texture.

How to Serve

A small round chocolate mousse cake sits on a white plate over a white marbled surface. The cake has three layers: a crumbly brown base, a thick creamy chocolate middle, and a topping of white whipped cream swirled in a spiral pattern. The whipped cream is dusted lightly with cocoa powder and scattered with small dark chocolate chips. In the background, there are two square crackers and a white mug filled with hot chocolate topped with a single marshmallow. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this a no-bake cheesecake instead?

While this recipe is designed for baking, you can adapt it using a no-bake cheesecake filling recipe and simply add the hot cocoa mix. This way, you still get that wonderful cocoa flavor without turning on the oven.

My springform pan always leaks. Any tricks?

Wrapping the springform pan in a double layer of heavy-duty aluminum foil is key to preventing leaks. For extra security, place the wrapped pan into the water bath before pouring in the filling. An oven bag can also serve as a leak-proof alternative.

Can I make this ahead of time?

Absolutely! Cheesecake is best made a day ahead to allow thorough chilling. Bake the cheesecake and refrigerate overnight, then add the marshmallow whipped cream just before serving for optimal texture and presentation.