If you have a sweet tooth and a soft spot for all things chocolatey, you are going to absolutely adore this Hot Chocolate Cheesecake Recipe. Imagine sinking your fork into a luscious, creamy cheesecake layered on a crunchy Oreo crust, with the rich, comforting flavors of hot chocolate mingled throughout. It’s like the cozy warmth of your favorite winter drink transformed into an indulgent dessert that’s perfect for sharing with friends or savoring on your own. Every bite offers that perfect balance of smooth, tangy cream cheese and deep chocolate goodness, making it an unforgettable treat you’ll want to make again and again.

A round cake with three distinct layers sits on a white marbled board. The bottom layer is thick and dark brown with a rough texture, looking like a chocolate crust. The middle layer is a slightly lighter brown, smooth and firm. The top layer is a fluffy white cream spread unevenly and topped with seven white marshmallows dusted with dark brown cocoa powder. Small cocoa powder sprinkles scatter on the board around the cake, and two marshmallows lie on the board to the right. The background shows small green tabletop pine trees and a bowl with white marshmallows on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering the right ingredients is half the joy of baking this Hot Chocolate Cheesecake Recipe. Each item plays a crucial role: from the buttery Oreo crust that provides a crunch and sweetness contrast, to the creamy chocolate-infused filling that delivers an irresistible smoothness and depth of flavor.

Oreos (30 cookies): These form a decadent base with a perfect balance of chocolate and cream.
Unsalted butter, melted (60 g / 4 tbsp): Binds the Oreo crumbs together into a sturdy crust.
Cream cheese – Philadelphia (680 g / 24 oz): The star of the show, giving the cheesecake its creamy texture and tang.
Granulated sugar (140 g / 2/3 cup): Adds the essential sweetness to mellow the cocoa flavors.
Sweetened cocoa powder (60 g / 1/2 cup): Infuses the filling with that signature hot chocolate sweetness.
Unsweetened cocoa powder (35 g / 1/3 cup): Adds deep, rich chocolate intensity without extra sweetness.
Heavy sour cream (120 g / 1/2 cup): Keeps the cheesecake moist and adds a slight tanginess for balance.
Heavy cream – full fat (50 ml / 1/4 cup): Enriches the batter, boosting the lusciousness of the filling.
Vanilla extract (2 tsp): Enhances and rounds out the chocolate flavors beautifully.
Large eggs, room temperature (4): Provide structure and stability to the cheesecake.
Cold heavy cream (250 ml / 1 cup): For the whipped cream topping, adding a light, fluffy contrast.
Powdered sugar (1-2 tbsp): Sweetens the whipped cream gently.
Vanilla extract (1 tsp): Gives the whipped cream a fragrant, creamy note.

How to Make Hot Chocolate Cheesecake Recipe

Step 1: Prepare the Oreo Crust

The crust is key to this cheesecake’s delightful texture contrast. Start by crushing your Oreos into fine crumbs using a food processor or by hand. Mix in the melted butter until the mixture feels like wet sand. Press this mixture firmly into the bottom and slightly up the sides of an 8-inch springform pan lined with parchment paper. Using the bottom of a glass to pack it tightly ensures a sturdy base that won’t crumble when you slice. Chill the crust in the refrigerator while you whip up the filling.

Step 2: Mix the Chocolate Cheesecake Filling

Preheat your oven to 150°C (300°F) and prepare a boiling water bath to keep the cheesecake moist and crack-free. Beat the cream cheese until smooth, then gradually add sugar until fully combined. Sifting in both the sweetened and unsweetened cocoa powders intensifies the chocolate flavor while avoiding lumps. Blend in sour cream, heavy cream, and vanilla until just combined to maintain richness without overmixing. Add eggs one at a time on low speed, gently incorporating them without over-aerating the batter. Pour this velvety mixture over the chilled Oreo crust, smoothing the top.

Step 3: Bake with a Water Bath

Place your springform pan on a rack above a roasting pan filled with boiling water to create a water bath in the oven. This step is crucial for a creamy texture and avoiding cracks. Bake for 60 to 75 minutes, or until the cheesecake edges are set but the center still jiggles slightly when you gently shake the pan. Once baked, turn off the oven, crack the door open, and let it cool inside to prevent sudden temperature changes that could cause cracks.

Step 4: Chill and Finish the Cheesecake

After cooling in the oven, cover the cheesecake with aluminum foil and refrigerate for at least six hours or overnight—this resting time is where the flavors deepen and the texture firms up to perfection. Run a knife around the edges before unlocking the springform pan to ensure smooth removal.

Step 5: Add the Whipped Cream Topping

Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this cloud-like topping over your chilled cheesecake. To bring out that hot-chocolate vibe, consider garnishing with mini marshmallows, a dusting of cocoa powder, or chocolate shavings. Now you have a dreamy, festive dessert ready to impress!

How to Serve Hot Chocolate Cheesecake Recipe

A tall slice of chocolate mousse cake sits on a white plate with a slightly speckled finish, placed on a white marbled surface. The cake has three clear layers: a thin dark chocolate crumb base, a thick middle layer of light brown chocolate mousse with a smooth yet airy texture, and a thick top layer of white whipped cream with soft, fluffy peaks. Two large marshmallows dusted with cocoa powder rest on the whipped cream and one lies on the plate, surrounded by a light dusting of cocoa powder. A fork lies next to the cake on the plate. The background is softly blurred with green decorative trees. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing this Hot Chocolate Cheesecake Recipe is a wonderful way to add extra texture and visual delight. Mini marshmallows melted slightly on top evoke that classic hot chocolate feel, while cocoa powder dusting adds an elegant touch. Chocolate shavings or curls bring an irresistible decadence and hint at the rich flavors inside.

Side Dishes

This cheesecake pairs beautifully with fresh berries like raspberries or strawberries, whose tartness balances the sweetness. A small scoop of vanilla or coffee ice cream alongside can create a perfect temperature contrast. For drink pairings, try a warm mug of your favorite hot chocolate or a rich espresso to complement the dessert’s chocolate intensity.

Creative Ways to Present

Serve the Hot Chocolate Cheesecake Recipe in individual glass jars for a charming, personalized touch, layering the crust, filling, and whipped cream for a stunning look. Or create a platter with slices garnished with edible gold leaf or a drizzle of salted caramel sauce for a fancy twist. Using festive cupcake liners for mini versions of this cheesecake is a crowd-pleasing, portable option for gatherings!

Make Ahead and Storage

Storing Leftovers

After enjoying your cheesecake, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days, maintaining its creamy texture and fresh flavor without drying out.

Freezing

You can freeze the cheesecake for up to 1 month. Wrap it tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving to preserve its lovely texture.

Reheating

Because this is a chilled cheesecake, reheating is generally not recommended. However, if you want a slightly softer texture, let slices sit at room temperature for 20 to 30 minutes before serving.

FAQs

Can I use a different type of cookie for the crust?

Absolutely! While Oreos provide a wonderful chocolate-caramel flavor and sturdy texture, you can try graham crackers or chocolate wafer cookies for a twist. Just ensure they pair well with the chocolate filling.

Why do I need to bake the cheesecake in a water bath?

The water bath creates a gentle, even heat that prevents the cheesecake from cracking and keeps it smooth and creamy. It adds moisture to the oven, reducing uneven baking and excessive browning.

Can I make this Hot Chocolate Cheesecake Recipe gluten-free?

Yes! Just substitute the Oreo cookies for a gluten-free chocolate cookie, and double-check that cocoa powders and other ingredients are gluten-free. Your cheesecake will still be delicious.

How long should I chill the cheesecake before serving?

For the best texture and flavor, refrigerate the cheesecake for at least 6 hours, preferably overnight. This resting period allows it to fully set and for the hot chocolate flavors to meld beautifully.

What’s the best way to get clean slices?

Use a sharp knife warmed in hot water and wiped dry before each cut. This prevents the cheesecake from sticking and helps create smooth, clean slices that look as good as they taste.

Final Thoughts

When you try this Hot Chocolate Cheesecake Recipe, you’re embracing a dessert that feels like a warm hug in every bite. It’s perfect for cozy winter nights, special celebrations, or any time you crave a rich and comforting treat. I promise, once you make it, you’ll find yourself reaching for this recipe again and again to share with loved ones or enjoy as a personal indulgence. So go ahead, bring a little extra warmth and sweetness to your dessert table—you won’t regret it!