Description

This Hot Chocolate Cheesecake is a decadent dessert that combines a rich chocolate graham cracker crust with a velvety chocolate cream cheese filling studded with mini marshmallows and chocolate chips. Finished with whipped cream, chocolate shavings, and extra marshmallows, it’s a cozy treat that perfectly captures the flavors of hot cocoa in a creamy cheesecake form. Ideal for gatherings or a special indulgence, it promises a luscious, creamy texture with every bite.

Ingredients

Scale

For the crust:

1 ½ cups chocolate graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

For the cheesecake filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
½ cup heavy cream
3 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 cup mini marshmallows
½ cup chocolate chips

For the topping:

Whipped cream
Chocolate shavings
Additional mini marshmallows

Instructions

Preheat Oven: Preheat your oven to 325°F (160°C). This temperature is perfect for baking and will give your cheesecake a beautiful, creamy texture.
Prepare Crust: In a mixing bowl, combine the chocolate graham cracker crumbs, melted butter, and granulated sugar. Stir until well mixed and the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan to form a solid crust.
Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove it and allow it to cool completely.
Make Filling Base: In a large bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, removing any lumps for a silky texture.
Add Remaining Ingredients: Add the sour cream, heavy cream, eggs, vanilla extract, and unsweetened cocoa powder to the cream cheese mixture. Beat until fully combined and the filling is smooth and silky.
Incorporate Marshmallows and Chocolate Chips: Gently fold mini marshmallows and chocolate chips into the cheesecake batter, preserving their shape and texture.
Assemble Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top evenly with a spatula.
Bake Cheesecake: Bake in the preheated oven for 55-60 minutes. The center should still jiggle slightly while the edges are set, indicating doneness.
Cool Slowly: Turn off the oven and crack the door open. Let the cheesecake cool slowly inside the oven for about 1 hour to prevent cracking on the surface.
Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to achieve optimal firmness and flavor development.
Add Toppings and Serve: Before serving, decorate the cheesecake with whipped cream, chocolate shavings, and additional mini marshmallows to enhance the hot chocolate theme.

Notes

Use dark chocolate cocoa powder instead of unsweetened cocoa powder for a richer, more intense chocolate flavor.
Chill the cheesecake overnight for the best texture and flavor depth.
If desired, add a layer of melted chocolate on top before adding whipped cream and other toppings for extra decadence.
You can customize the crust by using Oreo crumbs or a nut-based crust for a unique twist.
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: hot chocolate cheesecake, chocolate cheesecake, marshmallow cheesecake, creamy cheesecake recipe, dessert recipe, baking dessert, chocolate dessert