Hot Chocolate Cheesecake is a delightful dessert that brings the warmth of hot cocoa into a creamy cheesecake. It’s perfect for cozy nights or holiday gatherings. This treat is rich, chocolatey, and topped with fluffy whipped cream and marshmallows, just like your favorite hot drink.
Ingredients
- 20 Oreo cookies – crushed
- 4 Tablespoons butter – melted
- ¼ teaspoon salt
- 4 (8 oz) packages cream cheese – softened
- ¾ cup granulated sugar
- 3 Tablespoons flour
- 3 hot cocoa packs with marshmallows
- 2 cups heavy whipping cream
- 2 eggs
- 1 cup heavy whipping cream
- ½ cup good quality chocolate chips
- Whipped cream (for topping)
- Mini marshmallows (for topping)
- Chocolate shavings (for topping)
How to Make Hot Chocolate Cheesecake
- Preheat the Oven
- Preheat your oven to 350 degrees Fahrenheit. Prepare a 9-inch springform pan by spraying it with non-stick spray. Set it aside.
- Make the Crust
- Add the crushed Oreo cookies to a food processor and pulse until you have fine crumbs.
- Mix the crumbs with the melted butter and salt until well combined.
- Pour the mixture into the springform pan. Use the back of a spoon to press the crumbs firmly into the bottom and up about one inch on the sides.
- Bake the crust for 10 minutes, then allow it to cool.
- Prepare the Filling
- In a stand mixer with a paddle attachment, cream the softened cream cheese for 2-3 minutes until smooth.
- Scrape the sides and bottom of the bowl as needed.
- Add the sugar and flour. Mix until just combined.
- Add the hot cocoa packets and mix until combined.
- Pour in the heavy whipping cream and mix on low speed, gradually increasing to high. Whip for 1-2 minutes.
- Add the eggs one at a time, mixing until just combined after each.
- Scrape the sides again and give the batter one last mix until smooth.
- Bake
- Pour the cheesecake filling into the cooled crust.
- Bake at 350 degrees for 15 minutes. Then, without opening the oven door, reduce the heat to 200 degrees Fahrenheit. Bake for an additional 50-55 minutes until the center slightly jiggles (it should look like Jell-o).
- Turn off the oven and leave the door closed. Let the cheesecake rest for 30 minutes inside the oven.
- After 30 minutes, crack the door open slightly. Cool for 15 minutes more, then remove the cheesecake and let it reach room temperature on a wire rack.
- Chill
- Refrigerate the cheesecake for at least 6 hours or overnight to set properly.
- Make the Ganache Topping
- For the topping, heat the heavy cream in a microwave-safe dish for about 1 minute until hot.
- Pour it over the chocolate chips. Let it sit for 2-3 minutes, then whisk until smooth and thickened.
- Allow the ganache to cool for about 5 minutes before pouring it over the cheesecake.
- Decorate
- Once the ganache is on top, smooth it out evenly.
- Top with whipped cream, mini marshmallows, and chocolate shavings.
How to Serve Hot Chocolate Cheesecake
Slice the cheesecake carefully using a sharp knife. You can serve it plain or add extra whipped cream, marshmallows, and shavings for a fun presentation. It pairs beautifully with a cup of hot cocoa or coffee!
How to Store Hot Chocolate Cheesecake
Store leftovers in the refrigerator. Cover the cheesecake with plastic wrap or foil to keep it fresh. It will last for about 5-7 days. You can also freeze individual slices for later enjoyment. Just wrap them tightly and store in the freezer for up to 2 months.
Tips to Make Hot Chocolate Cheesecake
- Use a Room Temperature Cream Cheese: This helps achieve a smooth batter without lumps. Set it out for an hour before you begin.
- Avoid Overmixing: After adding eggs, mix just until combined. This helps keep the cheesecake light.
- Don’t Rush Cooling: Let it cool slowly in the oven. This helps prevent cracks on the surface.
- Be Generous with Toppings: More whipped cream and marshmallows make it even more like a hot cocoa experience!
Variations
- Different Crust: Instead of Oreos, try a graham cracker crust for a different flavor.
- Flavored Cheese: Add a bit of vanilla extract or peppermint extract to the filling for extra flavor.
- Nutty Touch: Consider adding nuts to the crust for added texture.
FAQs
- Can I use sugar substitutes?
- Yes, you can use sugar substitutes, but make sure they are suitable for baking.
- Is there an egg-free version?
- Yes, you can use egg substitutes like silken tofu or egg replacements, but the texture may change slightly.
- Can I make this cheesecake in advance?
- Absolutely! In fact, it’s best to make it a day ahead to let the flavors meld and achieve the best texture.
With a little patience and love, Hot Chocolate Cheesecake can become a go-to dessert for any occasion. Enjoy making this creamy, chocolatey delight!
Hot Chocolate Cheesecake
A delightful dessert that combines the warmth of hot cocoa with a creamy cheesecake, topped with whipped cream and marshmallows.
Ingredients
For the Crust
- 20 pieces Oreo cookies, crushed
- 4 tablespoons butter, melted
- ¼ teaspoon salt
For the Filling
- 4 packages cream cheese, softened 8 oz packages
- ¾ cup granulated sugar
- 3 tablespoons flour
- 3 packs hot cocoa packs with marshmallows
- 2 cups heavy whipping cream
- 2 pieces eggs
- 1 cup heavy whipping cream
- ½ cup good quality chocolate chips
For the Topping
- Whipped cream for topping
- Mini marshmallows for topping
- Chocolate shavings for topping
Instructions
Preheat the Oven
- Preheat your oven to 350 degrees Fahrenheit. Prepare a 9-inch springform pan by spraying it with non-stick spray. Set it aside.
Make the Crust
- Add the crushed Oreo cookies to a food processor and pulse until you have fine crumbs.
- Mix the crumbs with the melted butter and salt until well combined.
- Pour the mixture into the springform pan. Use the back of a spoon to press the crumbs firmly into the bottom and up about one inch on the sides.
- Bake the crust for 10 minutes, then allow it to cool.
Prepare the Filling
- In a stand mixer with a paddle attachment, cream the softened cream cheese for 2-3 minutes until smooth.
- Scrape the sides and bottom of the bowl as needed.
- Add the sugar and flour. Mix until just combined.
- Add the hot cocoa packets and mix until combined.
- Pour in the heavy whipping cream and mix on low speed, gradually increasing to high. Whip for 1-2 minutes.
- Add the eggs one at a time, mixing until just combined after each.
- Scrape the sides again and give the batter one last mix until smooth.
Bake
- Pour the cheesecake filling into the cooled crust.
- Bake at 350 degrees for 15 minutes. Then, without opening the oven door, reduce the heat to 200 degrees Fahrenheit. Bake for an additional 50-55 minutes until the center slightly jiggles.
- Turn off the oven and leave the door closed. Let the cheesecake rest for 30 minutes inside the oven.
- After 30 minutes, crack the door open slightly. Cool for 15 minutes more, then remove the cheesecake and let it reach room temperature on a wire rack.
Chill
- Refrigerate the cheesecake for at least 6 hours or overnight to set properly.
Make the Ganache Topping
- For the topping, heat the heavy cream in a microwave-safe dish for about 1 minute until hot.
- Pour it over the chocolate chips. Let it sit for 2-3 minutes, then whisk until smooth and thickened.
- Allow the ganache to cool for about 5 minutes before pouring it over the cheesecake.
Decorate
- Once the ganache is on top, smooth it out evenly.
- Top with whipped cream, mini marshmallows, and chocolate shavings.
Serve
- Slice the cheesecake carefully using a sharp knife. You can serve it plain or add extra whipped cream, marshmallows, and shavings for presentation.
Store
- Store leftovers in the refrigerator. Cover with plastic wrap or foil to keep fresh. It will last for about 5-7 days. You can also freeze individual slices for up to 2 months.
Notes
Use room temperature cream cheese for a smooth batter. Avoid overmixing after adding eggs to keep the cheesecake light. Let it cool slowly in the oven to prevent cracks. Be generous with toppings for an enjoyable hot cocoa experience!
