Is there anything more comforting than wrapping your hands around a mug of hot cocoa on a chilly evening? Now, imagine all that cozy, chocolatey flavor transformed into a smooth, decadent cheesecake. That’s exactly what you get with this Hot Cocoa Cheesecake with Marshmallow Whipped Cream. It’s a rich, creamy dessert built on a chocolate cookie crust and crowned with a fluffy, sweet cloud of marshmallow topping. It captures all the nostalgia of your favorite winter drink in a sliceable, shareable form. Perfect for anyone who believes dessert is the best part of any meal.
Why You’ll Love This Delicious Dessert
This isn’t just another dessert; it’s an experience. First, it’s a stunning centerpiece for your holiday table that’s sure to draw oohs and aahs. But more importantly, it’s incredibly forgiving for bakers of any level. The filling is silky and dreamy, and that marshmallow whipped cream is just pure fun to make. It’s the kind of treat that feels fancy but is made with simple, approachable ingredients you can find anywhere. So good. And let’s be honest, any recipe that combines chocolate and marshmallows is an instant win in my book.
Ingredients
- For the Crust:
- 24 chocolate sandwich cookies: Creates a rich, no-bake base.
- 6 tablespoons melted butter: Binds the crust together.
- For the Filling:
- 24 oz cream cheese, softened: The main, creamy body of the cheesecake.
- 1 cup granulated sugar: Sweetens the filling perfectly.
- 1 cup sour cream: Adds a delightful tang and smooth texture.
- 3/4 cup hot chocolate mix (not sugar-free): Packed with that classic cocoa flavor.
- 2 teaspoons vanilla extract: Enhances all the other flavors.
- 1/8 teaspoon salt: Balances the sweetness.
- 2 tablespoons all-purpose flour: Helps stabilize the filling for a perfect slice.
- 3 large eggs: Binds the filling and gives it structure.
- For the Topping:
- 1 cup heavy whipping cream: The base for our fluffy cloud.
- 1/2 cup marshmallow fluff: For that iconic, gooey marshmallow taste.
- 1 teaspoon vanilla extract: A hint of warmth.
- Chocolate shavings or mini marshmallows: For a gorgeous garnish.
Step by Step Method
- Prep: Preheat your oven to 325°F. Wrap the bottom and sides of a 9-inch springform pan tightly with a double layer of heavy-duty aluminum foil. This crucial step prevents any water from the water bath seeping in. Trust me, you don’t want a soggy crust!
- Make the Crust: Pulse the cookies in a food processor until they become fine crumbs. Pour in the melted butter and pulse until the mixture looks like wet sand. Press this firmly into the bottom and about halfway up the sides of your prepared pan. Bake for 10 minutes, then set aside to cool slightly.
- Make the Filling: Using a hand mixer or stand mixer with a paddle attachment, beat the softened cream cheese and sugar on medium speed until it’s completely smooth and no lumps remain. This is the most important step for a creamy texture! Scrape down the bowl.
- Add the sour cream, hot chocolate mix, vanilla, salt, and flour. Beat on low until everything is just combined. Add the eggs one at a time, beating on low after each addition until only just incorporated. Overmixing after adding the eggs can incorporate too much air and cause cracks.
- Bake: Pour the filling into your slightly cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake for 60-75 minutes. The edges will be set, but the center will still have a slight jiggle—like Jell-O—when you gently shake the pan.
- Cool: Turn the oven off, crack the door open, and let the cheesecake sit in the warm oven for 1 hour. This gradual cooling helps prevent cracking. Remove it from the oven and water bath, then let it cool completely on a wire rack. Finally, cover and refrigerate for at least 6 hours, but overnight is best.
- Make the Topping: Just before serving, combine the cold heavy cream, marshmallow fluff, and vanilla in a chilled bowl. Whip with a mixer on high speed until stiff peaks form. Spread or pipe onto the chilled cheesecake and garnish with chocolate shavings or mini marshmallows.
Oven Temperatures for Cheesecake Baking
The key to a perfect, crack-free cheesecake is a gentle, even heat. We bake this Hot Cocoa Cheesecake at 325°F. This moderate temperature allows the center to cook through gently without over-baking the edges and causing them to puff and crack. The water bath is your best friend here—it creates a steamy environment that ensures that gentle, even cook. If your oven runs hot, consider investing in an inexpensive oven thermometer to check. An accurate temperature makes all the difference between good and great.
Creative Variations for Hot Cocoa Cheesecake
This recipe is a wonderful canvas for your creativity! For a peppermint twist, add 1/2 teaspoon of peppermint extract to the filling and crush some candy canes over the top. If you’re a fan of salted caramel, try swirling 1/2 cup of store-bought caramel sauce into the batter before baking and then drizzling more on top. For a nutty crunch, press 1/2 cup of finely chopped toasted pecans into the crust along with the cookie crumbs. And if you’re really short on time, you can simplify with a pre-made chocolate crust from the store. No shame in that game!
Serving Ideas & Pairings
This cheesecake is a star all on its own, but a little pairing can make it extra special. I love serving a slice alongside a hot cup of coffee—the bitterness of the coffee cuts through the sweet richness beautifully. For the adults, a glass of cold milk is the classic and perfect companion. To really lean into the hot cocoa theme, set up a garnish bar with small bowls of mini marshmallows, chocolate shavings, and even a little jar of caramel sauce so everyone can customize their own slice. It makes for such a fun, interactive dessert experience.
Storage Tips for Leftover Cheesecake
Leftovers? Ha, good one. But if you do have some, cover the cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep beautifully for up to 5 days. You can also freeze it for longer storage. Slice it, wrap individual pieces tightly in plastic wrap, and then place them in a freezer bag. It will keep frozen for up to 2 months. Thaw overnight in the fridge before serving. The marshmallow whipped cream is best added fresh, so I recommend storing the plain cheesecake and adding the topping to each slice as you serve it.
Budget-Friendly Tips for Entertaining
Hosting a holiday gathering doesn’t have to break the bank. For this Hot Cocoa Cheesecake, you can use a store-brand cream cheese and hot chocolate mix—they work just as well as the name brands. Look for sales on baking ingredients around the holidays and stock up. And instead of buying a whole container of marshmallow fluff just for this, see if your grocery store has a bulk bin section where you can scoop just the amount you need. Every little bit helps, and your guests will never know the difference.
Frequently Asked Questions
- Q: Can I make this a no-bake cheesecake instead? A. While this particular recipe is designed for baking, you could adapt it! For a no-bake version, use a no-bake cheesecake filling recipe and simply add the hot cocoa mix to it. You’d still get that fantastic flavor for your no-bake Christmas recipes collection.
- Q: My springform pan always leaks. Any tricks? A. The double layer of heavy-duty foil is essential. I also like to place my wrapped pan into the water bath before I even pour the filling in, just to be safe. You can also use an oven bag as a leak-proof alternative.
- Q: Can I make this ahead of time? A. Absolutely! Cheesecake is the ultimate make-ahead dessert. Bake it the day before you need it and let it chill overnight. Just add the marshmallow whipped cream right before you serve for the best texture.