Name: Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 5 h 15 min
Cuisine: American
Ingredients: 2 cups chocolate cookie crumbs; 1/2 cup unsalted butter, melted; 16 oz cream cheese, room temperature; 1 cup granulated sugar; 3 large eggs, room temperature; 1 cup hot cocoa mix; 1 cup heavy cream; 1 cup marshmallow fluff

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Introduction

This Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream is a rich, comforting dessert perfect for chocolate lovers. It combines the cozy flavors of hot cocoa in a creamy cheesecake, topped with light and fluffy marshmallow whipped cream for a delightful finish.

A round chocolate mousse cake with three visible layers sits on a white plate over a white marbled surface. The bottom layer is dark, crumbly chocolate crust, the middle layer is thick, smooth milk chocolate mousse covering the whole cake, and the top layer is a shiny, smooth spread of chocolate. On top of the cake, there are dollops of white whipped cream, each topped with a small white marshmallow dusted with cocoa powder. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups chocolate cookie crumbs (Use store-bought chocolate crust if short on time)
1/2 cup unsalted butter (Melted)
16 oz cream cheese (Room temperature)
1 cup granulated sugar
3 large eggs (Room temperature)
1 cup hot cocoa mix (Your favorite brand)
1 cup heavy cream (Whip until soft peaks form)
1 cup marshmallow fluff (Available in bulk)

Instructions

Step 1: Preheat the oven to 325°F. Prepare a water bath by placing a roasting pan filled with hot water on the bottom rack of the oven.
Step 2: In a mixing bowl, combine the chocolate cookie crumbs with the melted butter. Press this mixture evenly into the bottom of a springform pan to form the crust.
Step 3: In a separate bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, then blend in the hot cocoa mix until the filling is well combined.
Step 4: Pour the cheesecake filling over the prepared crust in the springform pan.
Step 5: Place the springform pan inside the water bath in the oven and bake for 50 to 60 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly.
Step 6: Turn off the oven and let the cheesecake cool inside for about 1 hour. Then transfer it to the refrigerator and chill for at least 4 hours.
Step 7: To make the marshmallow whipped cream, whip the heavy cream in a clean bowl until soft peaks form. Gently fold in the marshmallow fluff until fully incorporated.
Step 8: Once the cheesecake is chilled, spread the marshmallow whipped cream evenly over the top before slicing. Optionally, garnish with mini marshmallows and chocolate shavings.

Tips & Variations

For a quicker crust, use a store-bought chocolate cookie crust instead of making your own.
If you prefer a more intense chocolate flavor, consider adding a handful of mini chocolate chips to the filling before baking.
To enhance the marshmallow flavor, lightly toast mini marshmallows on top using a kitchen torch just before serving.
Ensure all dairy ingredients are at room temperature for a smooth, lump-free filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the marshmallow whipped cream topping chilled to prevent melting. When ready to serve, bring cheesecake slices to room temperature for 15-20 minutes for the best texture. Avoid freezing the cheesecake with the marshmallow topping, as it may alter the texture once thawed.

How to Serve

A slice of chocolate cheesecake sits on a white speckled plate, showing three clear layers: a dark brown crumbly base, a thick middle layer of smooth chocolate filling, and a top layer of white whipped cream with small white marshmallows and scattered chocolate chips on it. The plate is placed on a wooden table with some small marshmallows and a red and white candy cane visible in front. In the background, there is a blurred winter-themed decoration and a white mug with a blue rim that looks like a snowman. The scene is cozy with warm lighting and a white marbled texture surface beneath the setup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

You can substitute regular cocoa powder, but you may need to add sugar and a pinch of salt to balance the flavor since hot cocoa mix typically contains sweeteners and other ingredients.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes because it allows for easy removal without damaging the cake. If you don’t have one, use a cake pan lined with parchment paper, but be extra careful when unmolding.