Hot Cocoa Cheesecake with Marshmallow Whipped Cream Recipe
Indulge in this luscious Hot Cocoa Cheesecake topped with fluffy Marshmallow Whipped Cream. Featuring a rich chocolate cookie crust and a creamy filling infused with classic hot chocolate mix, this dessert combines the comfort of cozy cocoa flavors with the elegance of a perfectly baked cheesecake. The water bath baking technique ensures a smooth, crack-free finish, while the marshmallow whipped cream topping adds a delightful, gooey sweetness that makes each bite heavenly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Prep: 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 seeping in during the water bath baking.
- Make the Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor. Add melted butter and pulse until the mixture resembles wet sand. Press the crust mixture firmly into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes, then cool slightly.
- Make the Filling: Beat the softened cream cheese and sugar on medium speed until smooth and lump-free using a hand or stand mixer. Scrape down the bowl. Add sour cream, hot chocolate mix, vanilla extract, salt, and flour, mixing on low just until combined. Add eggs one at a time, mixing on low after each addition until just incorporated to avoid overmixing and cracking.
- Bake: Pour filling into the cooled crust. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan. Bake for 60 to 75 minutes until edges are set but the center jiggles slightly when shaken.
- Cool: Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour to cool slowly to prevent cracks. Remove from oven and water bath, then cool completely on a wire rack. Cover and refrigerate for at least 6 hours or overnight.
- Make the Topping: Before serving, whip cold heavy cream, marshmallow fluff, and vanilla extract in a chilled bowl until stiff peaks form. Spread or pipe the marshmallow whipped cream onto the chilled cheesecake and garnish with chocolate shavings or mini marshmallows.
Notes
- Use a double layer of heavy-duty aluminum foil to prevent water leaks during the water bath.
- For a peppermint twist, add 1/2 teaspoon peppermint extract to the filling and top with crushed candy canes.
- Swirl in 1/2 cup of caramel sauce to the batter before baking for salted caramel flavor.
- Add 1/2 cup finely chopped toasted pecans to the crust for extra crunch.
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
- Add marshmallow whipped cream topping just before serving for best texture.
- If your springform pan leaks, consider using an oven bag or placing the wrapped pan inside the water bath before pouring filling.
- Baking at a moderate temperature with a water bath helps prevent cracks and ensures even baking.
Keywords: Hot Cocoa Cheesecake, Marshmallow Whipped Cream, Chocolate Cheesecake, Holiday Dessert, Water Bath Cheesecake
