Ultimate Hot Chocolate Cheesecake
This Ultimate Hot Chocolate Cheesecake turns a cozy winter drink into a rich, sliceable dessert. A silky chocolate cheesecake filling sits on a crisp Oreo crust and is finished with fluffy whipped cream and mini marshmallows for a nostalgic, indulgent treat.
Equipment
- springform pan
- food processor
- Electric mixer
- roasting pan (for water bath)
- Mixing bowls
Ingredients
- 30 Oreo cookies
- 4 tbsp unsalted butter, melted
- 24 oz cream cheese, room temperature
- 0.66 cup granulated sugar
- 0.5 cup sweetened cocoa powder
- 0.33 cup unsweetened cocoa powder
- 0.5 cup sour cream
- 0.25 cup heavy cream
- 2 tsp vanilla extract
- 4 large eggs, room temperature
- 1 cup cold heavy cream (for topping)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for topping)
- mini marshmallows, for garnish
Instructions
- Crush Oreo cookies into fine crumbs and mix with melted butter. Press firmly into the bottom of a springform pan and chill.
- Preheat oven to 300°F (150°C). Beat cream cheese until smooth, then add sugar and cocoa powders.
- Add sour cream, heavy cream, and vanilla extract, mixing until smooth. Add eggs one at a time on low speed.
- Pour filling over crust. Place pan in a water bath and bake 60–75 minutes until edges are set and center slightly jiggles.
- Turn off oven, crack door, and cool cheesecake gradually. Refrigerate at least 6 hours or overnight.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over cheesecake and garnish with marshmallows.
Notes
Use room-temperature ingredients for the smoothest filling. Always bake in a water bath to prevent cracks. Chill overnight for best texture and flavor, and add whipped topping just before serving.