Cozy up with this Hot Chocolate Cheesecake! With a crunchy Oreo crust, creamy cocoa cheesecake filling, and a fluffy whipped cream topping, it’s the ultimate winter treat.
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Hot Chocolate Cheesecake is the ultimate cozy dessert, capturing all the joy of a warm cup of hot cocoa in a rich, chocolatey treat for true chocolate lovers!
It starts with a crunchy Oreo cookie crust, topped with a creamy cheesecake made with hot cocoa mix and unsweetened cocoa powder, and finished with a generous layer of whipped cream and fluffy marshmallows.
This easy-to-make dessert is perfect for warming up and enjoying winter's coziest moments. Ideal for sharing with family, it brings sweetness and comfort to chilly evenings!
Why you'll love this recipe
Craving for more hot chocolate recipes? Give these a try: Hot chocolate and marshmallows, hot chocolate bomb, hot chocolate marshmallow cookies, Oreo hot chocolate, Hi-hat marshmallow cupcakes.
Ingredients you need for this recipe
Ingredients you’ll need to make this creamy hot chocolate cheesecake:
- Oreo Crust: Made with crushed Oreo cookies and melted unsalted butter.
- Hot Chocolate Cheesecake: Features Philadelphia cream cheese, powdered sugar, hot chocolate powder, unsweetened cocoa powder, eggs, vanilla extract, sour cream, and heavy cream.
- Hot Chocolate Topping: A homemade whipped cream topping made with heavy cream, powdered sugar, and vanilla, finished with marshmallows or mini marshmallows for the perfect cozy touch.
How To Make Hot Chocolate Cheesecake
Here are some quick visual steps to guide you. Don't forget, the full instructions with exact ingredient measurements are in the main recipe card below!
Step 1: Finely crush the Oreo cookies in a food processor until you get a fine crumbs, then mix them with the melted butter.
Step 2: Pour the mixture into a springform pan lined with parchment paper. Press it down firmly with the back of a spoon and the bottom of a glass to create a compact crust that extends up the sides of the pan.
Step 3: In a large bowl with a hand mixer or in the large mixing bow of the stand mixer, beat the cream cheese and sugar until smooth and creamy.
Step 4: Sift in the hot chocolate mix—sweetened cocoa and unsweetened cocoa powder—and mix to incorporate. Then, add the sour cream, vanilla extract, and heavy cream, and beat until fully combined.
Step 5: Add the eggs one at a time, beating after each addition until fully incorporated. Mix just until the cheesecake batter is smooth and creamy.
Step 6: Pour the chocolate cheesecake batter into the prepared pan over the Oreo crust. Tap the pan gently on the counter to release any air bubbles.
Step 7: Bake cheesecake in a preheated oven with a steam bath (see recipe card) at 300°F (150°C) for 60–75 minutes. The cheesecake should be set around the edges but still slightly wobbly in the center.
Cooling: Turn off the oven, and let the cheesecake cool inside with the door slightly open for 1 hour. Cover with aluminum foil and refrigerate overnight.
The Next Day: Carefully remove the cheesecake from the pan. Serve topped with whipped cream, marshmallows, and a dusting of cocoa powder before enjoying!
Tips for this recipe
Storage and freeze
- In the Refrigerator: Store the cheesecake (without the topping) in the fridge, tightly covered with plastic wrap or in an airtight container, for up to 3–4 days. Add the whipped cream and marshmallows just before serving to keep them fresh and light.
- In the Freezer: You can freeze the cheesecake without the topping for up to 1 month. Wrap it tightly in plastic wrap and place it in an airtight container.
- Thawing: Let the cheesecake thaw in the refrigerator for 6–8 hours before adding the topping and serving.
Variations & Substitutions
Recipe Questions
Can I use a different type of crust?
Yes! Graham cracker crusts or even a shortbread cookie crust work wonderfully as alternatives to the Oreo crust.
Do I have to bake the cheesecake in a water bath?
Using a water bath (or a steam bath) helps prevent cracks and ensures a creamy texture. If you skip it, the texture may be slightly different.
Can I use cool whip instead of homemade whipped cream?
Absolutely! Store-bought whipped topping is a quick and easy substitute if you're short on time.
How do I avoid cracks in my cheesecake?
Use room-temperature ingredients, avoid overmixing the batter, and cool the cheesecake slowly in the oven with the door cracked open.
Can I make this cheesecake ahead of time?
Yes! This cheesecake tastes even better after chilling overnight. Prepare it up to 2 days in advance and add the toppings just before serving.
More cheesecake recipes
I hope you love these chocolate cheesecake with whipped cream and marshmallows! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Hot Chocolate Cheesecake
- Total Time: 1 hour 30 minutes
- Yield: 10 slices
Description
Hot Chocolate Cheesecake with an Oreo cookie crust, a sweet cocoa cheesecake filling, and a whipped cream and marshmallow topping (for an 8-inch pan, serves 8-10).
Ingredients
Oreo Crust
- 30 Oreo cookies
- 60 g (4 tbsp) unsalted butter, melted
Cocoa Cheesecake
- 680 g (24 oz) cream cheese - Philadelphia
- 140 g (⅔ cup) granulated sugar
- 60 g (½ cup) sweetened cocoa powder
- 35 g (⅓ cup) unsweetened cocoa powder
- 120 g (½ cup) heavy sour cream
- 50 ml (¼ cup) heavy cream -full fat
- 2 tsp vanilla extract
- 4 large eggs, room temperature
Topping
- 250 ml (1 cup) cold heavy cream
- 1-2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Chocolate cheesecake
- Crush the Oreos in a food processor until they turn into fine crumbs. Add the melted butter and process again until the mixture is well combined and resembles wet sand.
- Press the Oreo mixture into the bottom and slightly up the sides of a 20 cm (8-inch) springform pan lined with parchment paper.
- Use the bottom of a glass to pack it tightly. Place the pan in the refrigerator to firm up while you prepare the cheesecake filling.
- Preheat your oven to 150°C (300°F) and boil a medium pot of water for the water bath.
- In a large mixing bowl, beat the cream cheese on medium-low speed with an electric mixer until smooth and creamy.
- Gradually add the sugar and beat until fully incorporated.
- Sift the sweetened and unsweetened cocoa powders into the mixture and beat until combined.
- Add the sour cream, heavy cream, and vanilla extract, and mix until just combined.
- Beat in the eggs one at a time on low speed, mixing just until incorporated to avoid over-aerating the batter.
- Pour the chocolate cheesecake mixture over the chilled Oreo crust and smooth the top with a spatula.
- Pour the boiling water into the bottom of a roasting pan or baking dish placed on the oven rack below the cheesecake.
- Place the springform pan on the rack above and bake for 60–75 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Cover the cheesecake with aluminum foil and refrigerate for at least 6 hours or overnight for best results. Run a knife around the edges before releasing the springform pan.
- Transfer the cheesecake to a serving plate.
Whipped cream topping
- Beat the cold heavy cream with powdered sugar and vanilla extract on medium speed for 2–3 minutes, or until stiff peaks form.
- Spread the whipped cream over the cheesecake.
- Garnish with marshmallows or mini marshmallows, dust with cocoa powder, or sprinkle chocolate shavings on top.
- Slice and enjoy your cozy, indulgent hot chocolate cheesecake!
Notes
Storage: Keep the cheesecake refrigerated for 3–4 days or freeze it for up to 1 month.
Tips:
- Bring all ingredients to room temperature before starting to ensure a smooth and creamy texture.
- Use a digital kitchen scale to measure ingredients for the best accuracy and results, instead of relying on measuring cups.
- Press the Oreo crust firmly to make it compact and prevent crumbling.
- Bake the cheesecake in a water bath to avoid cracks.
- Let the cheesecake cool completely before adding the topping so it stays in place.
- Whip the cream and add the marshmallows just before serving for the best presentation.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: cheesecake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
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