Hot Cocoa Cheesecake Bliss

This rich and creamy hot cocoa cheesecake topped with marshmallow whipped cream is the ultimate dessert for cozy nights and special gatherings. It's an indulgent blend of velvety cheesecake, a warm hot cocoa highlight, and a touch of childhood nostalgia with the fluffy marshmallow topping.

The first time I made this, my kids were so excited by the marshmallow layer that they wanted to skip dinner and dive straight into dessert!

Ingredients

• For the Crust
• Chocolate cookie crumbs: Use pre-made chocolate crust for convenience or crumble your favorite cookies for a more personal touch
• Unsalted butter: Melted butter binds the crust perfectly and adds rich flavor

• For the Cheesecake Filling
• Cream cheese: Room temperature cream cheese ensures a smooth, lump-free filling
• Granulated sugar: Brings the perfect level of sweetness to complement the hot cocoa flavor
• Eggs: Room temperature eggs mix in easily and help create that silky texture
• Hot cocoa mix: Choose your favorite brand to echo a nostalgic hot chocolate flavor

• For the Topping
• Heavy cream: Whip until soft peaks form for an airy feel
• Marshmallow fluff: Brings in a fluffy, sweet layer reminiscent of melted marshmallows in hot cocoa

How To Make Hot Cocoa Cheesecake

Preheat the Oven:

Set your oven to 325°F. Begin by preparing a water bath for even baking. Take a roasting pan and fill it with about an inch of hot water. Place this on the bottom rack of the oven.

Prepare the Crust:

Using a mixing bowl, blend the chocolate cookie crumbs with melted butter thoroughly. Press this mixture evenly into the bottom of a springform pan to form a sturdy crust.

Make the Filling:

Combine cream cheese and sugar in a separate bowl. Beat until the mixture is creamy and smooth. Mix in the eggs one at a time until fully incorporated. Finally, add the hot cocoa mix and stir until all ingredients blend consistently. Pour this filling mixture over the prepared crust.

Bake:

Place the springform pan inside the roasting pan with water for the water bath. Bake for 50 to 60 minutes. You will know it is ready when the edges are firm but the center retains a slight jiggle.

Cool:

Turn off the oven and leave the cheesecake to cool inside for one hour. This gradual temperature change helps prevent cracks. Once done, chill the cheesecake in the refrigerator for at least 4 hours, allowing it to fully set.

Prepare Whipped Cream:

In a clean bowl, whip heavy cream until soft peaks form. Gently fold in the marshmallow fluff to create a light, fluffy topping.

Serve:

Once the cheesecake is chilled and ready, spread the marshmallow whipped cream evenly over the top. Slice and serve. Add optional garnishes like mini marshmallows or chocolate shavings for visual flair and a hint of extra indulgence.

Marshmallow fluff is hands down my favorite ingredient here. It takes me back to childhood winter evenings when a cup of hot chocolate wasn’t complete without extra marshmallows heaped on top. My kids adore this luxurious finish too.

Storage Tips

Store any leftover cheesecake (if there’s any) in an airtight container in the fridge for up to 4 days. For longer storage wrap individual slices in plastic wrap freeze up to 2 months and defrost in the fridge overnight before serving.

Ingredient Substitutions

Short on chocolate cookie crumbs Try using graham crackers mixed with a tablespoon of cocoa powder for a similar base. No marshmallow fluff at hand Skip it and go for whipped cream mixed with some melted mini marshmallows for a comparable effect.

Serving Suggestions

This cheesecake shines on its own but pairing it with a mug of rich hot chocolate or coffee creates an unforgettable winter dessert experience. Add a drizzle of chocolate syrup or a sprinkle of crushed peppermint for a festive twist.

Recipe FAQs

→ How do I prevent cracks in my cheesecake?

To avoid cracks, use a water bath while baking and let the cheesecake cool gradually in the oven before refrigerating.

→ Can I use a different crust for this cheesecake?

Absolutely! A graham cracker crust or even an Oreo crust will complement the flavors wonderfully.

→ How can I make the marshmallow whipped cream fluffier?

Ensure your heavy cream is very cold before whipping and fold the marshmallow fluff gently to keep the structure light and fluffy.

→ Can I substitute the hot cocoa mix with another flavor?

Yes, you can try using chocolate drink mix or even a powdered mocha mix for a different flavor profile.

→ How long does this cheesecake last in the fridge?

Stored in an airtight container, the cheesecake will stay fresh for up to 5 days in the refrigerator.

→ Is a springform pan necessary for this recipe?

While it provides the best results for easy release, you can use a standard cake pan lined with parchment paper as an alternative.