Hot Chocolate Cheesecake

Hot chocolate cheesecake puts everyone’s favorite cold weather drink into a delicious, decadent dessert. A velvety cheesecake filling gets stuffed with cocoa mix for a take on the classic warm beverage that sure to please. The perfect way to enjoy cocoa year round!

hot chocolate cheese cake on a metal cake stand

Our family loves all things hot cocoa.

Chances are if the weather dips down below 55 degrees or so, I’ll be making a big batch of it to enjoy with my boys.

But we love it so much that we want to put the flavors of our favorite winter treat into every dessert.

hot chocolate cheese cake on a metal cake stand

And we especially love combining our favorite drink with one of our favorite desserts- cheesecake– to make this out of the world chocolate cheesecake recipe.

It’s easy to make with just a few ingredients and a must for cheesecake and cocoa lovers alike!

a slice of hot chocolate cheesecake being lifted on a silver server

Ingredients

To make this you’ll need:

  • Oreos– crush them
  • Butter– unsalted butter, melted, for the crust
  • Salt
  • Cream cheese– Let the cream cheese soften on your counter prior to putting this together.
  • Flour– regular all purpose flour
  • Hot cocoa mix– Use the mix that comes in the packets. We prefer the kind with mini marshmallows.
  • Whipping cream– Don’t substitute a lower calorie dairy product.
  • Eggs
  • Chocolate chips– Choose a good quality chocolate chip for the ganache topping.
  • Hot cocoa toppings– whipped cream, mini marshmallows and chocolate shavings

hot chocolate cheese cake cut in half to reveal the cream center

How to Make

While making this is pretty easy, let’s make it even easier by breaking it down into 3 parts:

  • the crust
  • cheesecake filling
  • the toppings

a slice of hot chocolate cheesecake served on a white plate with the rest of the cheesecake shown in the background on a metal cake stand

The crust

To make the crust, start by preheating the oven to 350 degrees and spraying a 9″ springform pan with nonstick spray.

Once you’ve prepped the pan, add the Oreos into a food processor.

Pulse them until they form fine crumbs and then add the melted butter and salt and food process again until everything is well mixed.

Now spoon or pour the cookie crumb mixture into the bottom of the prepared pan.

Use the back of a spoon to gently press the crumbs into place to form the crust and bring the crust about an inch up the sides.

Bake the crust for 10 minutes.

Once it’s baked, remove it from the oven and let it cool.

a single slice of hot chocolate cheesecake serve on a white dessert plate

Cheesecake Filling

While the crust cools, you can start making your cheesecake filling.

To do it, start by attaching the paddle attachment to your stand mixer.

Then, cream the softened cream cheese until it is nice and smooth.

Scrape the sides down as needed.

Once the cream cheese is silky smooth and lump free, add the sugar and flour and mix until just combined.

Then repeat this with the hot chocolate mix.

Now, turn the mixer down to low and pour in the heavy cream.

Gradually increase the speed on the mixer to high and whip everything for 1-2 minutes.

Add the eggs, one at a time, mixing after each egg until the filling is just combined.

Then, pour the batter into the prepared crust and put it into the oven.

Bake the cheesecake at 350 for 15 minutes.

Then, without opening the door to the oven, reduce the heat to 200 and bake for another 50-55 minutes or until the center is soft set and slightly jiggly.

At this point, turn off the oven heat and let the cheesecake rest in the oven with the door closed for another 30 minutes.

After this, crack the oven door and keep the cheesecake in the oven for 15 more minutes so it can slowly cool.

When the 15 minutes are up, remove the cheesecake from the oven and set it on a wire rack.

Let it come up to room temperature before refrigerating it for at least 6 hours or overnight.

a forkful of cheesecake held aloft

The Toppings

Once the cheesecake has had a chance to set in the fridge, make the chocolate ganache topping.

To do it, add the heavy cream into a microwave safe dish and microwave on high for a minute or until the cream is hot.

Add the chocolate chips to the heated cream and let them sit for 2 minutes.

Then whisk the mixture until the chocolate has melted into the cream and created a smooth, thickened mixture.

Let the ganache cool for about 5 minutes and then pour it evenly over the cheesecake.

Finish by topping the cheesecake with whipped cream, mini marshmallows and chocolate shavings.

Then cut it into slices and enjoy!

Storing

If you have any leftovers, you can store them covered with foil or plastic wrap in the fridge for up to 1 week. 

a single slice of hot chocolate cheesecake serve on a white dessert plate

Tips and Tricks

  • Use a good quality chocolate chip for the ganache topping since you want the chocolate to melt well.
  • Though it’s tempting, don’t open your oven door until the recipe says too! This method will prevent cracks and let the cheesecake cook evenly.
  • If you think you will have leftovers, don’t add whipped cream to the whole pie but only to individual slices so it stores well.

Other Hot Chocolate Desserts You’ll Love

This hot chocolate cheesecake is a winner in our house!

My boys beg for this year round and sometimes I even it add it to my holiday dessert spread.

Looking for other hot chocolate desserts?

Try these:

If you’ve tried this HOT CHOCOLATE CHEESECAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

hot chocolate cheese cake on a metal cake stand

Hot Chocolate Cheesecake

Hot chocolate cheesecake puts everyone's favorite cold weather drink into a delicious, decadent dessert. A velvety cheesecake filling gets stuffed with cocoa mix for a take on the classic warm beverage that sure to please. The perfect way to enjoy cocoa year round!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 14
Calories: 343kcal

Ingredients

Crust

  • 20 Oreo cookies- crushed
  • 4 Tablespoons butter- melted
  • ¼ teaspoon salt

Filling

  • 4 8 oz packages cream cheese- softened
  • ¾ cup granulated sugar
  • 3 Tablespoons flour
  • 3 hot cocoa packs with marshmallows
  • 2 cups heavy whipping cream
  • 2 eggs

Toppings

  • 1 cup heavy whipping cream
  • ½ cup good quality chocolate chips
  • Whipped cream
  • Mini marshmallows
  • Chocolate shavings

Instructions

  • Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside.
  • Add Oreo cookies into a food processor and pulse until you have a fine crumb. Add the melted butter and salt and mix until well combined.
  • Pour the cookie crumbs into the bottom of the springform and use the back of a spoon to gently press the crumbs to form the crust. Be sure to bring the crumbs about 1 inch up the sides.
  • Bake the crust for 10 minutes and allow to cool.
  • In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 2-3 minutes or until smooth and there are no lumps. Scrape the sides and bottom of the bowl occasionally.
  • Add the sugar and flour and mix until just combined.
  • Add the hot cocoa packets and mix until just combined.
  • Pour in the heavy cream and mix on low speed, slowly increasing to high and whip on high for 1-2 minutes.
  • Add the eggs last, one at a time, mixing until just combined and no more. Scrape the sides of the bowl and give one final mix until smooth.
  • Pour the batter into the prepared crust and bake for 15 minutes at 350 degrees then, without opening the oven door, reduce the heat to 200 degrees F. and bake for an additional 50-55 minutes or until the center just slightly jiggles. (Should look like Jell-o). Turn off the heat and leave the oven door closed and let the cheesecake rest for 30 minutes.
  • After 30 minutes, crack the oven door and allow the cheesecake to slowly cool for 15 minutes then remove from the oven and allow to come to room temperature on a wire rack.
  • Refrigerate for at least 6 hours to overnight
  • For the topping, add the heavy cream to a microwave save dish and microwave for about 1 minutes or hot. Pour over the chocolate chips and let set for 2-3 minutes then whisk until smooth and thickened.
  • Allow the ganache to cool for about 5 minutes before pouring over the cheesecake.
  • Smooth the ganache evenly over the top of the cheesecake and top with whipped cream, mini marshmallows, and chocolate shavings and serve.

Notes

  • Use a good quality chocolate chip for the ganache topping since you want the chocolate to melt well.
  • Though it's tempting, don't open your oven door until the recipe says too! This method will prevent cracks and let the cheesecake cook evenly.
  • If you think you will have leftovers, don't add whipped cream to the whole pie but only to individual slices so it stores well.

Nutrition

Calories: 343kcal | Carbohydrates: 26g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 102mg | Sodium: 180mg | Potassium: 84mg | Fiber: 1g | Sugar: 18g | Vitamin A: 887IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

 

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