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Easy Hot Cocoa Cheesecake

Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream

This Decadent Hot Cocoa Cheesecake is rich, creamy, and deeply chocolatey, inspired by a cozy mug of hot cocoa. With a chocolate cookie crust and a fluffy marshmallow whipped cream topping, it’s the ultimate winter dessert for chocolate lovers.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chocolate Crust
  • 2 cups chocolate cookie crumbs
  • 1/2 cup unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup hot cocoa mix
Marshmallow Whipped Cream
  • 1 cup heavy cream
  • 1 cup marshmallow fluff

Method
 

  1. Preheat the oven to 325°F (165°C). Place a roasting pan filled with hot water on the bottom rack to create a water bath.
  2. In a bowl, mix the chocolate cookie crumbs with melted butter. Press firmly into the bottom of a springform pan.
  3. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  4. Add the eggs one at a time, mixing well after each addition, then blend in the hot cocoa mix.
  5. Pour the cheesecake filling over the prepared crust and smooth the top.
  6. Place the springform pan in the oven and bake for 50–60 minutes, until the edges are set and the center still slightly jiggles.
  7. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
  8. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  9. Whip the heavy cream to soft peaks, then gently fold in the marshmallow fluff.
  10. Spread the marshmallow whipped cream over the chilled cheesecake before slicing and serving.

Notes

For an extra festive finish, garnish with mini marshmallows, chocolate shavings, or a dusting of cocoa powder before serving.