Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream
This Decadent Hot Cocoa Cheesecake transforms the cozy flavors of classic hot cocoa into a rich, creamy dessert with a chocolate cookie crust and fluffy marshmallow whipped cream topping. Perfect for winter gatherings and holidays.
Equipment
- springform pan
- Electric mixer
- Mixing bowls
- roasting pan
- Spatula
Ingredients
- 2 cups chocolate cookie crumbs
- 6 tbsp unsalted butter, melted
- 24 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup hot cocoa mix
- 1 cup heavy whipping cream
- 1 cup marshmallow fluff
Instructions
- Preheat oven to 325°F (165°C). Place a roasting pan filled with hot water on the lower rack.
- Mix chocolate cookie crumbs with melted butter and press firmly into the bottom of a springform pan.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Blend in the hot cocoa mix until fully incorporated.
- Pour the filling over the crust and bake for 50–60 minutes until edges are set and center jiggles slightly.
- Turn off oven and leave cheesecake inside with door cracked for 1 hour.
- Refrigerate cheesecake for at least 4 hours or overnight.
- Whip heavy cream to soft peaks, then gently fold in marshmallow fluff.
- Spread topping over chilled cheesecake, slice, and serve.
Notes
Use room-temperature ingredients to avoid lumps. Chill the cheesecake completely before slicing for the cleanest cuts. Add the marshmallow topping just before serving for best texture.