Indulge in the cozy flavors of winter with this Hot Chocolate Cheesecake—a decadent dessert that transforms your favorite warm beverage into a sliceable delight. A creamy chocolate cheesecake rests on a crisp Oreo crust, topped with fluffy whipped cream and pillowy mini marshmallows. Perfect for holiday gatherings, chilly evenings, or any special occasion, this dessert is rich, comforting, and irresistibly chocolatey.

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Ingredients

Oreo Crust

30 Oreo cookies
4 tbsp (60 g) unsalted butter, melted

Cocoa Cheesecake

24 oz (680 g) cream cheese, room temperature
2/3 cup (140 g) granulated sugar
1/2 cup (60 g) sweetened cocoa powder
1/3 cup (35 g) unsweetened cocoa powder
1/2 cup (120 g) sour cream
1/4 cup (50 ml) heavy cream
2 tsp vanilla extract
4 large eggs, room temperature

Whipped Cream Topping

1 cup (250 ml) cold heavy cream
1–2 tbsp powdered sugar
1 tsp vanilla extract
Mini marshmallows, for garnish

Instructions For Hot Chocolate Cheesecake

Step 1: Make the Oreo Crust

Crush Oreos into fine crumbs using a food processor or zip-top bag and rolling pin.
Mix crumbs with melted butter until evenly coated.
Press mixture into the bottom of a springform pan, using a glass bottom to firm edges. Chill in fridge while preparing the filling.

Step 2: Prepare the Cheesecake Filling

Preheat oven to 300°F (150°C). Prepare a water bath by boiling water in a kettle.
Beat cream cheese on medium-low until smooth. Gradually add sugar, then sift in sweetened and unsweetened cocoa powders.
Blend in sour cream, heavy cream, and vanilla extract until smooth.
Add eggs one at a time on low speed, mixing gently to prevent air bubbles.

Step 3: Bake the Cheesecake

Pour filling over chilled crust and smooth the top.
Place springform pan in a roasting pan. Add hot water to bottom pan to create a water bath.
Bake 60–75 minutes until edges are set but center slightly jiggles.
Cool in turned-off oven with door slightly open, then refrigerate at least 6 hours or overnight.

Step 4: Prepare the Whipped Cream

Whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread over chilled cheesecake and top with mini marshmallows, cocoa powder, or chocolate shavings.

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Pro Tips

Use room-temperature eggs and cream cheese for a smoother filling.
Chill crust before adding filling to prevent sogginess.
Bake in a water bath to avoid cracks.
Whip cream just before serving for the fluffiest topping.

Why This Recipe Works

This cheesecake balances rich chocolate flavor with silky texture, combining the nostalgia of hot chocolate with a sophisticated dessert presentation. The Oreo crust adds crunch while the whipped topping mimics the classic beverage’s marshmallow finish.

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Substitutions & Variations

Swap Oreos for chocolate wafer cookies or gluten-free cookies.
Add peppermint extract for a holiday twist.
Mix chocolate chips into the filling for extra richness.
Use caramel drizzle for added decadence.

Make-Ahead, Storage & Reheating Guide

Refrigerate: Covered, 3–4 days. Flavors improve after 24 hours.
Freeze: Wrap whole or in slices for up to 1 month. Thaw overnight before serving; add topping fresh.
Serve Slightly Warm: Let rest at room temperature 15–20 minutes for a softer texture.

Serving Ideas For Hot Chocolate Cheesecake

Serve with fresh berries or vanilla ice cream.
Pair with espresso, coffee, or a warm mug of cocoa.
Decorate with chocolate curls or piped whipped cream rosettes for festive occasions.

Nutrition (Per Serving)

Calories: 380
Sugar: 22 g
Fat: 28 g
Saturated Fat: 16 g
Protein: 6 g
Carbohydrates: 29 g
Fiber: 2 g
Cholesterol: 125 mg
Sodium: 290 mg

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Frequently Asked Questions

Can I use a different cookie for the crust?
Yes, chocolate graham crackers or wafer cookies work well. Keep the butter-to-crumb ratio the same.

How do I prevent cracks in my cheesecake?
Bake in a water bath, use room-temperature ingredients, and avoid over-mixing after adding eggs.

Is this gluten-free?
Yes, if you substitute gluten-free cookies for the crust. The filling is naturally gluten-free.

Can I make it ahead?
Absolutely! Chill overnight, then add whipped cream and marshmallows just before serving.

Do I need a stand mixer?
No. Use a hand mixer or whisk, ensuring ingredients are fully smooth.

This Hot Chocolate Cheesecake is the ultimate comfort dessert—rich, chocolatey, and topped with fluffy marshmallows. Perfect for celebrations or cozy nights in, it transforms a beloved winter drink into a luxurious sliceable treat.