Introduction

Indulge in this rich and creamy Hot Chocolate Cheesecake, a perfect dessert that combines the comfort of hot cocoa with the decadence of cheesecake. With a crunchy Oreo crust and a smooth chocolatey filling topped with marshmallows and ganache, it’s a treat that’s sure to impress.

A three-layer round cake is shown with a dark brown base that looks dense and crumbly, a middle layer of light brown creamy filling with dark specks, and a top layer covered in shiny, smooth dark chocolate ganache dripping slightly down the sides. On the edge of the top, there are evenly spaced swirls of white whipped cream, each topped with small chocolate curls and a few small white round marshmallows scattered on and around the cake. The cake sits on a white plate with a textured metallic look and a white marbled surface beneath it, with a part of a red cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreo cookies, crushed
4 Tablespoons butter, melted
¼ teaspoon salt
4 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
3 Tablespoons flour
3 hot cocoa packs with marshmallows
2 cups heavy whipping cream
2 eggs
1 cup heavy whipping cream (for ganache)
½ cup good quality chocolate chips
Whipped cream (for topping)
Mini marshmallows (for topping)
Chocolate shavings (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by spraying it with non-stick spray. Set aside.
Step 2: Place Oreo cookies in a food processor and pulse until you have fine crumbs. Add melted butter and salt, then mix until well combined.
Step 3: Press the cookie crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared pan using the back of a spoon to form the crust.
Step 4: Bake the crust for 10 minutes, then allow it to cool completely.
Step 5: In a stand mixer with a paddle attachment, beat the cream cheese for 2–3 minutes until smooth, scraping down the bowl as needed to remove lumps.
Step 6: Add sugar and flour, mixing just until combined.
Step 7: Mix in the hot cocoa packets until evenly incorporated.
Step 8: Pour in 2 cups of heavy cream and whip on low speed, gradually increasing to high, and whip for 1–2 minutes until fluffy.
Step 9: Add eggs one at a time, mixing until just combined after each addition. Scrape the bowl and mix once more until smooth.
Step 10: Pour the batter over the crust and bake at 350°F for 15 minutes. Without opening the oven door, reduce heat to 200°F and bake for another 50–55 minutes, until the center slightly jiggles like Jell-o.
Step 11: Turn off the oven and leave the door closed for 30 minutes to let the cheesecake rest.
Step 12: Crack the oven door open and allow the cheesecake to cool for 15 minutes, then remove it and cool to room temperature on a wire rack.
Step 13: Refrigerate the cheesecake for at least 6 hours or overnight.
Step 14: For the ganache, heat 1 cup heavy cream in a microwave-safe dish for about 1 minute until hot. Pour over the chocolate chips and let sit for 2–3 minutes, then whisk until smooth and thickened.
Step 15: Let the ganache cool for 5 minutes, then pour and spread evenly over the cheesecake. Top with whipped cream, mini marshmallows, and chocolate shavings before serving.

Tips & Variations

For a more intense chocolate flavor, use dark chocolate chips for the ganache.
To make it extra festive, toast the mini marshmallows lightly before topping.
If you don’t have a springform pan, use a regular cake pan but line it with parchment paper for easier removal.
Substitute Oreo cookies with chocolate graham crackers for a slightly different crust texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow the cheesecake to come to room temperature or serve chilled, as reheating can affect the texture. The ganache topping holds up well in the fridge but refresh the whipped cream topping just before serving.

How to Serve

The image shows a round layered cake with three visible layers: a dark crumbly black base, a light brown creamy middle layer, and a glossy dark chocolate top layer with chocolate drips along the edge. On top of the cake, there are eight evenly spaced white swirls of whipped cream, each topped with small chocolate curls and a few marshmallows. The cake is placed on a white plate with a slightly textured surface, which sits on a white marbled texture background with a hint of a red cloth underneath. 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 packs?

You can substitute 3 tablespoons of unsweetened cocoa powder along with 3 tablespoons of sugar. However, you will miss the marshmallow bits and some flavor depth from the hot cocoa mix.

How do I prevent cracks on my cheesecake?

Make sure not to overmix the batter and avoid opening the oven door during baking. Allow the cheesecake to cool gradually by resting it in the oven and then at room temperature before chilling.