Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream Recipe
Indulge in a rich and creamy Decadent Hot Cocoa Cheesecake topped with a luscious Marshmallow Whipped Cream. This dessert combines the intense flavor of hot cocoa in a smooth cheesecake base with a buttery chocolate cookie crust. Perfect for cozy gatherings or to satisfy your chocolate cravings, the velvety cheesecake is baked in a water bath for a flawless texture and finished with a light, fluffy topping that melts in your mouth.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup hot cocoa mix
For the Marshmallow Whipped Cream
- 1 cup heavy cream
- 1 cup marshmallow fluff
Instructions
- Preparation Instructions: Gather all ingredients and bring cream cheese and eggs to room temperature for better mixing and smoother texture.
- Preheat the Oven: Set the oven to 325°F. Prepare a water bath by filling a roasting pan with hot water and place it on the bottom rack; this ensures gentle, even baking of the cheesecake.
- Prepare the Crust: In a mixing bowl, combine the chocolate cookie crumbs with melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Make the Filling: Beat cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, mixing well between additions. Incorporate the hot cocoa mix thoroughly until the mixture is uniform. Pour the filling evenly over the prepared crust.
- Bake: Place the springform pan into the water bath in the oven. Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle, indicating it’s perfectly creamy inside.
- Cool: Turn off the oven and allow the cheesecake to cool inside for about 1 hour to prevent cracking. Then, transfer to the refrigerator and chill for at least 4 hours, ideally overnight for best results.
- Prepare Whipped Cream: Whip the heavy cream in a clean chilled bowl until soft peaks form. Gently fold in the marshmallow fluff until combined to create a light, fluffy topping.
- Serve: Spread the marshmallow whipped cream evenly over the chilled cheesecake. Optionally, garnish with mini marshmallows and chocolate shavings before slicing and serving.
Notes
- Make sure all dairy ingredients are at room temperature to avoid lumps in the cheesecake.
- Using a water bath prevents cracks and helps the cheesecake cook evenly.
- You can substitute store-bought chocolate cookie crust to save time on the base preparation.
- Chill the cheesecake thoroughly for the best texture and flavor development.
- Optional garnishes like mini marshmallows and chocolate shavings add a festive touch.
Keywords: hot cocoa cheesecake, marshmallow whipped cream, chocolate cheesecake, dessert, baked cheesecake, chocolate dessert
