Print

Hot Cocoa Cheesecake with Marshmallow Whipped Cream Recipe

Print Recipe

★★★★

3.9 from 250 reviews

This Hot Cocoa Cheesecake with Marshmallow Whipped Cream is a decadent dessert combining a rich chocolate cookie crust with a smooth hot chocolate-flavored cheesecake filling. Topped with fluffy marshmallow whipped cream and garnished with chocolate shavings or mini marshmallows, this cheesecake offers a creamy, chocolaty treat perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 24 chocolate sandwich cookies
  • 6 tablespoons melted butter

For the Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3/4 cup hot chocolate mix (not sugar-free)
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 3 large eggs

For the Topping:

  • 1 cup heavy whipping cream
  • 1/2 cup marshmallow fluff
  • 1 teaspoon vanilla extract
  • Chocolate shavings or mini marshmallows (for garnish)

Instructions

  1. 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 to prevent water from seeping in during the water bath.
  2. Make the Crust: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Add the melted butter and pulse again until the mixture resembles wet sand. Press this mixture firmly into the bottom and halfway up the sides of the prepared springform pan. Bake the crust for 10 minutes, then set aside to cool slightly.
  3. Make the Filling: Using a hand mixer or stand mixer with a paddle attachment, beat the softened cream cheese and granulated sugar on medium speed until completely smooth with no lumps. Scrape down the bowl to ensure even mixing. Add sour cream, hot chocolate mix, vanilla extract, salt, and flour, and beat on low speed just until combined. Add eggs one at a time, beating on low speed after each addition until just incorporated to avoid incorporating too much air.
  4. Bake: Pour the filling into the slightly cooled crust. Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath. Bake for 60-75 minutes until the edges are set but the center still jiggles slightly like Jell-O.
  5. Cool: Turn off the oven, crack the door open, and let the cheesecake sit inside the warm oven for 1 hour to cool gradually and prevent cracking. Remove the cheesecake from the oven and water bath and allow it to cool completely on a wire rack. Cover and refrigerate for at least 6 hours, preferably overnight.
  6. Make the Topping: Just before serving, combine cold heavy cream, marshmallow fluff, and vanilla extract in a chilled bowl. Whip on high speed until stiff peaks form. Spread or pipe the marshmallow whipped cream over the chilled cheesecake. Garnish with chocolate shavings or mini marshmallows. Serve and enjoy.

Notes

  • Wrapping the springform pan with foil is essential to prevent water from the water bath from leaking in and making the crust soggy.
  • Beating the cream cheese and sugar until perfectly smooth ensures a creamy cheesecake texture.
  • Adding eggs slowly and mixing gently prevents cracks in the cheesecake by avoiding excess air incorporation.
  • Gradual cooling in the oven helps reduce cracking on the cheesecake surface.
  • Chilling the bowl and ingredients for the whipped cream topping helps achieve stiff peaks.
  • Overnight chilling is recommended for the best texture and flavor development.

Keywords: hot cocoa cheesecake, marshmallow whipped cream, no-bake crust, chocolate dessert, creamy cheesecake, holiday dessert

Find it online: https://foodiecara.com/hot-cocoa-cheesecake-with-marshmallow-whipped-cream-recipe/