Hot Cocoa Cheesecake Delight (Print)
Creamy hot cocoa cheesecake topped with marshmallow whipped cream for the ultimate indulgence.
# Ingredients:
→ Crust
01 -
2 cups chocolate cookie crumbs
02 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
03 -
16 oz cream cheese, room temperature
04 -
1 cup granulated sugar
05 -
3 large eggs, room temperature
06 -
1 cup hot cocoa mix
→ Topping
07 -
1 cup heavy cream, whipped to soft peaks
08 -
1 cup marshmallow fluff
# Directions:
01 -
Set the oven to 325°F. Prepare a water bath by placing a roasting pan filled with hot water on the bottom rack.
02 -
Combine chocolate cookie crumbs and melted butter in a mixing bowl. Press the mixture into the bottom of a springform pan.
03 -
In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs and hot cocoa mix, blending until well incorporated. Pour over the crust.
04 -
Place the springform pan in the water bath and bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
05 -
Turn off the oven and allow the cheesecake to cool inside for about 1 hour. Then transfer it to the refrigerator to chill for at least 4 hours.
06 -
Whip the heavy cream in a bowl until soft peaks form. Gently fold in the marshmallow fluff until combined.
07 -
Spread the marshmallow whipped cream over the chilled cheesecake. Slice and serve. Optionally, garnish with mini marshmallows and chocolate shavings.