Hot chocolate cheesecake is everything you love about a mug of hot cocoa, turned into a creamy, rich dessert. It starts with a crunchy Oreo crust, then a smooth milk chocolate cheesecake made with real melted chocolate and hot cocoa mix. On top, you get a ring of toasted marshmallows, fluffy whipped cream, and chocolate shavings.
It is a showstopper for Christmas parties and holiday dinners, but it is not hard to make. Bake it a day ahead, let it chill overnight, and add the toppings right before serving. Every slice tastes like a cozy night by the fire.
Pair it with my Baileys hot chocolate or a mug of peppermint hot chocolate. For another chocolate cheesecake, try my brownie bottom cheesecake.
JUMP TO
- Why You’ll Love This Hot Chocolate Cheesecake
- What Is Hot Chocolate Cheesecake?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Hot Chocolate Cheesecake
- Expert Tips for Perfect Hot Chocolate Cheesecake
- Delicious Variations
- What to Serve with Hot Chocolate Cheesecake
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Hot Chocolate Cheesecake
This cheesecake is cozy, creamy, and festive.
Real Hot Cocoa Flavor
Cocoa mix and melted chocolate in the filling.
Oreo Crust
Crunchy, chocolatey, and easy to press in.
Toasted Marshmallows
Just like the top of a mug of cocoa.
Make Ahead
It needs to chill overnight anyway.
Crowd Pleaser
Kids and adults both love it.
What Is Hot Chocolate Cheesecake?
Hot chocolate cheesecake is a baked chocolate cheesecake flavored with hot cocoa mix and milk chocolate. It is topped like a cup of hot cocoa with marshmallows, whipped cream, and chocolate.
The filling is smooth and dense but a little lighter than a classic dark chocolate cheesecake.
Ingredients
Oreo Crust
| Ingredient | Amount | Purpose |
|---|---|---|
| Oreo cookies, finely crushed | 24 | Chocolate crust |
| Unsalted butter, melted | 5 tablespoons | Binds the crust |
Hot Chocolate Filling
| Ingredient | Amount | Purpose |
|---|---|---|
| Cream cheese, softened | 24 ounces | Creamy base |
| Granulated sugar | ¾ cup | Sweetness |
| Hot cocoa mix (about 3 packets) | ½ cup | Hot cocoa flavor |
| Unsweetened cocoa powder | 2 tablespoons | Deeper chocolate |
| Sour cream, room temperature | ½ cup | Smooth texture |
| Milk chocolate, melted and slightly cooled | 6 ounces | Rich chocolate |
| Eggs, room temperature | 3 large | Sets the filling |
| Vanilla extract | 2 teaspoons | Flavor |
Topping
| Ingredient | Amount | Purpose |
|---|---|---|
| Mini or regular marshmallows | 2 cups | Toasted topping |
| Heavy whipping cream, cold | 1 cup | Whipped cream |
| Powdered sugar | 2 tablespoons | Sweetens the cream |
| Chocolate shavings | 2 tablespoons | Garnish |
Kitchen Equipment
- 9-inch springform pan
- Food processor
- Stand or hand mixer
- Large roasting pan for the water bath
- Kitchen torch or broiler
Ingredient Tips
Soft Cream Cheese
Cold cream cheese makes a lumpy batter.
Good Milk Chocolate
Use bars, not chips, for smooth melting.
Sift the Cocoa Mix
It prevents lumps.
Room Temperature Eggs
They blend in smoothly.
Fresh Marshmallows
They toast evenly and stay soft.
How to Make Hot Chocolate Cheesecake
Step 1: Make the Crust
Heat the oven to 325°F. Mix the Oreo crumbs and melted butter and press into the bottom of a springform pan. Bake 10 minutes. Wrap the outside of the pan in foil.
Step 2: Beat the Cream Cheese
Beat the cream cheese and sugar until smooth, about 2 minutes.
Step 3: Add Flavors
Beat in the hot cocoa mix, cocoa powder, sour cream, and vanilla. Add the melted chocolate and mix until smooth.
Step 4: Add Eggs
Add the eggs one at a time on low speed, mixing just until blended.
Step 5: Bake in a Water Bath
Pour the filling over the crust. Set the pan in a roasting pan and add hot water halfway up. Bake 60 to 70 minutes, until the edges are set and the center jiggles slightly.
Step 6: Cool Slowly
Turn off the oven, crack the door, and leave the cheesecake inside 1 hour.
Step 7: Chill
Refrigerate at least 6 hours or overnight.
Step 8: Top
Arrange marshmallows around the edge and toast with a torch. Whip the cream with powdered sugar, pipe it in the center, and sprinkle with chocolate shavings.
Expert Tips for Perfect Hot Chocolate Cheesecake
Mix on Low
Too much air causes cracks.
Water Bath Matters
It keeps the cheesecake creamy and crack-free.
Cool Gradually
Sudden temperature changes cause cracks.
Toast Just Before Serving
Marshmallows look and taste best fresh.
Hot Knife for Slicing
Dip in hot water and wipe between cuts.
Delicious Variations
Peppermint Hot Chocolate
Add peppermint extract and crushed candy canes.
Mexican Hot Chocolate
Add cinnamon and a pinch of cayenne.
Dark Chocolate
Use dark chocolate instead of milk.
Mocha
Add 1 tablespoon instant espresso.
Mini Cheesecakes
Bake in muffin liners for 20 to 22 minutes.
What to Serve with Hot Chocolate Cheesecake
Serve chilled slices with a mug of hot cocoa or coffee.
It is a fun centerpiece for Christmas parties and cookie exchanges.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | 5 days | Covered, without whipped cream |
| Room Temperature | 2 hours max | Keep it chilled |
| Freezer | 2 months | Without toppings, wrapped tightly |
Store the cheesecake covered in the fridge.
Add whipped cream and toasted marshmallows just before serving.
Can You Make It Ahead?
Bake the cheesecake 1 to 2 days ahead.
Add the toppings on the day you serve it.
Common Mistakes to Avoid
Overmixing
It adds air and causes cracks.
Cold Ingredients
They make a lumpy filling.
Skipping the Water Bath
The edges overbake and crack.
Cutting Too Soon
The cheesecake needs at least 6 hours to set.
Hot Chocolate Added Too Hot
Cool the melted chocolate slightly before adding.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 560 |
| Carbohydrates | 48g |
| Protein | 8g |
| Fat | 38g |
| Saturated Fat | 21g |
| Fiber | 2g |
| Sugar | 38g |
| Sodium | 380mg |
| Cholesterol | 120mg |
Estimate per slice, based on 12 slices, with toppings.
Frequently Asked Questions
Can I make hot chocolate cheesecake without a water bath?
Yes, but it may crack. Place a pan of hot water on the rack below to add steam.
What hot cocoa mix should I use?
Any milk chocolate hot cocoa mix works. Avoid mixes with marshmallows inside.
How far ahead can I make hot chocolate cheesecake?
Bake it 1 to 2 days ahead and add toppings before serving.
Can I toast marshmallows without a torch?
Yes. Broil the topped cheesecake 1 minute, watching closely, with foil protecting the edges.
Can I freeze hot chocolate cheesecake?
Yes, without toppings, for up to 2 months.
Conclusion
Hot chocolate cheesecake is creamy, chocolatey, and topped like your favorite winter drink. It is a festive make-ahead dessert everyone will love.
Grab a mug of cocoa and enjoy a slice.
PrintHot Chocolate Cheesecake with Toasted Marshmallows
Creamy milk chocolate cheesecake on an Oreo crust, topped with toasted marshmallows, whipped cream, and chocolate curls. Like a mug of hot cocoa, in cheesecake form.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 8 hours 40 minutes
- Yield: 12 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Oreo Crust
24 Oreo cookies, finely crushed
5 tablespoons unsalted butter, melted
Hot Chocolate Filling
24 ounces cream cheese, softened
¾ cup granulated sugar
½ cup hot cocoa mix (about 3 packets)
2 tablespoons unsweetened cocoa powder
½ cup sour cream, room temperature
6 ounces milk chocolate, melted and slightly cooled
3 large eggs, room temperature
2 teaspoons vanilla extract
Topping
2 cups mini or regular marshmallows
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
2 tablespoons chocolate shavings
Instructions
Heat the oven to 325°F. Mix the Oreo crumbs and melted butter and press into the bottom of a springform pan. Bake 10 minutes. Wrap the outside of the pan in foil.Beat the cream cheese and sugar until smooth, about 2 minutes.Beat in the hot cocoa mix, cocoa powder, sour cream, and vanilla. Add the melted chocolate and mix until smooth.Add the eggs one at a time on low speed, mixing just until blended.Pour the filling over the crust. Set the pan in a roasting pan and add hot water halfway up. Bake 60 to 70 minutes, until the edges are set and the center jiggles slightly.Turn off the oven, crack the door, and leave the cheesecake inside 1 hour.Refrigerate at least 6 hours or overnight.Arrange marshmallows around the edge and toast with a torch. Whip the cream with powdered sugar, pipe it in the center, and sprinkle with chocolate shavings.
Notes
Use room temperature ingredients.
Bake in a water bath.
Chill at least 6 hours.
Add toppings just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 38g
- Sodium: 380mg
- Fat: 38g
- Saturated Fat: 21g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
