When cold weather sets in, nothing feels more comforting than rich chocolate desserts inspired by cozy winter drinks. This Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream transforms the nostalgic flavor of classic hot cocoa into a luxurious, bakery-style cheesecake. With its silky chocolate filling, buttery cookie crust, and cloud-like marshmallow topping, this dessert is perfect for holidays, special occasions, or anytime you crave an indulgent treat that feels warm and familiar.

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Despite its impressive appearance, this cheesecake is surprisingly simple to prepare. A handful of pantry ingredients come together to create a dessert that looks elegant, tastes indulgent, and earns rave reviews every time.

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Ingredients

For the Chocolate Cookie Crust

Chocolate cookie crumbs
Unsalted butter, melted

For the Hot Cocoa Cheesecake Filling

Full-fat cream cheese, softened
Granulated sugar
Large eggs, room temperature
Hot cocoa mix

For the Marshmallow Whipped Cream

Heavy whipping cream
Marshmallow fluff

Instructions

Prepare the Oven
Preheat the oven to 325°F (165°C). Place a roasting pan filled with hot water on the lower rack to create a gentle steam environment.
Make the Crust
Combine chocolate cookie crumbs with melted butter. Press the mixture firmly into the bottom of a springform pan. Set aside.
Mix the Filling
Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently. Blend in the hot cocoa mix until fully incorporated.
Bake the Cheesecake
Pour the filling over the crust. Place the pan in the oven and bake for 50–60 minutes, until edges are set and the center slightly jiggles.
Cool Gradually
Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour. Refrigerate for at least 4 hours or overnight.
Prepare the Topping
Whip heavy cream to soft peaks. Gently fold in marshmallow fluff until smooth and airy.
Serve
Spread marshmallow whipped cream over the chilled cheesecake. Slice and enjoy.

Pro Tips

Use room-temperature ingredients for a silky-smooth filling
Avoid overmixing to prevent cracks
Chill overnight for the best texture and clean slices
Add toppings just before serving for maximum freshness

Why This Recipe Works

Rich chocolate flavor inspired by classic hot cocoa
Creamy texture balanced with a light, fluffy topping
Simple ingredients with bakery-quality results
Perfect make-ahead dessert for entertaining

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Substitutions & Variations

Peppermint Version: Add peppermint extract to the filling
Dark Chocolate Lover: Use dark hot cocoa mix
Salted Caramel: Swirl caramel sauce into the batter
Nutty Crust: Add finely chopped pecans to the crust
Gluten-Free: Use gluten-free chocolate cookies

Make-Ahead, Storage & Reheating Guide

Make Ahead: Cheesecake can be baked up to 3 days in advance
Refrigeration: Store covered for up to 5 days
Freezing: Freeze without topping for up to 2 months
Reheating: Thaw overnight in the refrigerator; do not microwave

Serving Ideas

Pair with freshly brewed coffee or espresso
Serve alongside vanilla ice cream
Garnish with mini marshmallows or chocolate curls
Add a drizzle of warm chocolate or caramel sauce

Nutrition (Per Serving Estimate)

Calories: 320
Protein: 5g
Carbohydrates: 45g
Fat: 15g
Sugar: 25g

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Frequently Asked Questions

Can I freeze this cheesecake?

Yes. Wrap it tightly and freeze without the topping for best results.

What hot cocoa mix works best?

Any quality hot cocoa mix works well, including dark chocolate varieties.

Why did my cheesecake crack?

Overbaking or skipping the water bath can cause cracks. Chill slowly for best results.

Can I make this gluten-free?

Yes, simply use gluten-free chocolate cookies for the crust.

This Hot Cocoa Cheesecake with Marshmallow Whipped Cream is the ultimate winter dessert—rich, comforting, and irresistibly creamy. Whether served at a holiday table or enjoyed on a quiet evening, it delivers indulgence in every bite.