I love this one because Hot Cocoa Cheesecake takes your favorite winter mug and turns it into a sliceable, party-ready dessert. Cozy, chocolatey, and topped with fluffy marshmallow whipped cream — what’s not to adore?
Why you’ll crave this Hot Cocoa Cheesecake
This dessert hits all the right notes: creamy cheesecake texture, deep hot-chocolate flavor, and a cloud of marshmallow whipped cream on top. It looks fancy but plays very nicely with beginner bakers. Want something that will quietly steal the show at holiday dinners and still be easy enough for a weeknight splurge? Yep — this is that.
Big tip: Use room-temperature cream cheese for the silkiest filling. Trust me — it makes a noticeable difference.
The story behind the recipe
I invented this mashup on a snowy evening when I wanted hot cocoa but also felt fancy. I wondered, “What if hot chocolate and cheesecake eloped?” The result was a dessert that tastes like nostalgia and celebration at once. Friends asked for seconds, and my partner raved for days. FYI: it’s also a killer candidate for holiday potlucks.
Ingredients — short and useful blurbs
Here’s what you’ll need and why each piece matters. Measurements live in the recipe card below.
- Crust: Chocolate cookie crumbs + melted butter. Deep chocolate base = instant wow.
- Cream cheese: The hero. Use full-fat for richness; lower-fat options change texture.
- Granulated sugar: Sweetens uniformly; don’t skip.
- Eggs: Provide structure and creamy stability. Room temp is best.
- Hot cocoa mix: The flavor engine — pick a good-quality one or a specialty flavor like dark chocolate or peppermint.
- Heavy cream + marshmallow fluff: Whip into a dreamy marshmallow whipped cream for the top.
- Optional add-ins: Chocolate shavings, mini marshmallows, or a drizzle of caramel or ganache.
Step-by-step — How to Make It (clear and simple)
Follow this sequence and you’ll nail it.
- Preheat & prep a water bath. Set the oven to 325°F. Boil water for a shallow roasting pan and have it ready — steam = fewer cracks.
- Press the crust. Mix cookie crumbs and melted butter; press into the bottom of a springform pan. Chill briefly to set.
- Make the filling. Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in hot cocoa powder and any extracts or flavorings. Scrape the bowl often to avoid lumps.
- Bake gently. Pour filling onto the crust and place the pan in the water bath. Bake 50–60 minutes — edges set, center slightly jiggly. That jiggle equals creamy, not raw.
- Cool slowly. Turn the oven off, crack the door, and let the cheesecake cool inside for an hour. Then chill in the fridge at least 4 hours, ideally overnight.
- Make the marshmallow whipped cream. Whip heavy cream to soft peaks, then fold in marshmallow fluff until smooth and pillowy. Dollop or pipe on the chilled cheesecake.
- Garnish & serve. Add chocolate shavings, mini marshmallows, or crushed peppermint. Slice with a warm knife for cleaner cuts.
Pro tip: When inserting the springform into the water bath, place the springform in a larger pan and pour hot water around it — that’s the easiest leak-free method.
Pro tips for bakery-style results
- Room-temp everything. Cold cream cheese = lumpy filling.
- Use a fine hot cocoa mix. Chunky mixes can leave gritty spots. Sift the cocoa if needed.
- Don’t overbeat after adding eggs. You want smooth, but not aerated — too much air creates cracks.
- Wrap the springform tightly in foil if it’s thin to avoid water seeping in.
- Chill fully before topping. Marshmallow cream slides off a warm top. Patience = prettier slices.
Variations you’ll actually use
- Peppermint twist: Add 1 tsp peppermint extract and top with crushed candy cane for a festive spin. Great for Gf Christmas Desserts if your crust is gluten free.
- Salted caramel swirl: Gently fold caramel into the batter or drizzle on top for sweet-salty heaven.
- Dark chocolate version: Use a rich dark hot cocoa mix for deeper flavor — perfect for serious chocoholics.
- Spiced cocoa: Stir in a pinch of cinnamon or cayenne for a warm bite.
- Vegan/dairy-free: Use cashew-based cream cheese and coconut cream; swap the cookie crust for GF options. The marshmallow whipped cream can be made with aquafaba if you want a vegan topping.
Best ways to serve and pairings
- Pair with a robust coffee or an espresso martini for grown-up decadence.
- A scoop of vanilla bean ice cream on the side softens the intensity and adds contrast.
- For a holiday table, set up a garnish station: mini marshmallows, chocolate curls, crushed candy canes. Guests can personalize slices — super fun!
- Want to serve small? Make mini cheesecakes in a muffin tin or use a tart pan for individual portions.
Make-ahead, storage, and freezing tips
- Make ahead: Bake the day before and chill overnight—flavors settle and texture firms up beautifully.
- Store: Tightly covered, it keeps up to 5 days in the fridge.
- Freeze: Wrap whole cheesecake in plastic and foil, or freeze slices individually for up to 2 months. Thaw in the fridge overnight. Add marshmallow cream fresh before serving for best texture.
Important: Add the marshmallow whipped cream only right before serving for that light, cloud-like texture.
FAQs — quick answers you’ll actually use
My cheesecake cracked. Help.
Cracks happen. Next time, use the water bath, avoid overmixing, and cool slowly inside the oven. Covering with marshmallow cream hides small cracks anyway.
Can I use cocoa powder instead of hot cocoa mix?
Yes. Use good-quality cocoa and add a little sugar to match sweetness if the cocoa is unsweetened.
How do I get a perfectly smooth top?
Smooth the batter before baking with an offset spatula. Tap the pan gently on the counter to release large air bubbles.
Is this OK for gluten-free guests?
Absolutely — use gluten-free cookie crumbs for the crust and you have Gf Christmas Desserts ready to go.
Fancy-ish finishing ideas
- Torch the marshmallow cream with a kitchen torch for a lightly caramelized top (so dramatic and cozy).
- Drizzle rich ganache over the marshmallow for an ultra-chocolate finish.
- Serve with sugared orange slices for a bright, citrus contrast.
Why this is perfect for holidays and celebrations
This cheesecake checks every festive box: it’s indulgent yet nostalgic, looks impressive, and plays wonderfully with seasonal flavors like peppermint and caramel. It also qualifies as a serious contender for your New Years Cheesecake or a show-stopping New Years Dessert Ideas entry.
Want to bring it to a party? Make it the night before and add the marshmallow clouds just before serving. Guests will think you hauled out all your baking trophies.
On the topic of toppings — keep them simple and intentional
Less is more here. A few chocolate shavings, a scattering of mini marshmallows, and a whisper of cocoa powder often beats overdoing it. The cheesecake itself is the star — toppings should be supporting actors.
Quick technical notes (nerdy but helpful)
- The ideal bake leaves the center slightly jiggley; it firms as it cools. Overbaking dries the texture.
- Using a handheld mixer vs. stand mixer? Both work — just don’t go full-speed after eggs are added. Slow and steady.
- If your hot cocoa mix has marshmallow pieces, think twice: they may melt into the filling and change texture slightly.
Final thoughts — the cozy dessert you’ll make again and again
Hot Cocoa Cheesecake blends childhood warmth with grown-up indulgence. It’s cozy, showy, and flexible. Perfect for Winter Dessert Ideas, holiday tables, or late-night dessert cravings. If you’re planning menus for the season, this dessert plays beautifully with coffee, spiced tea, and wine, and it fits right into Hot Chocolate Cheesecake Recipes family traditions.
Looking for inspiration? Try it for a New Years Dessert table, tuck it into a Christmas spread of Chocolate Christmas Desserts, or label it as your signature New Years Cheesecake. Either way, you’ll get kudos, and maybe a few “did you make this?” questions followed by a proud grin.
Follow me on Pinterest for daily new recipes.
Rich & Creamy Hot Cocoa Cheesecake with Marshmallow Whipped Cream
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Category: Dessert
Description
A luscious hot-chocolate–flavored cheesecake finished with a pillowy marshmallow cream. Perfect for chilly nights and holiday dessert tables.
Ingredients
Crust
- 2 cups chocolate cookie crumbs (or use a pre-made chocolate pie crust to save time)
- 1/2 cup unsalted butter, melted
Cheesecake filling
- 16 oz (450 g) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup hot cocoa mix (choose your favorite blend)
Marshmallow whipped topping
- 1 cup heavy cream, very cold
- 1 cup marshmallow fluff (or marshmallow creme)
Instructions
- Heat the oven to 325°F (160°C). Get a large roasting pan ready — you’ll fill it with hot water later to bake the cheesecake gently.
- Make the crust: Stir the cookie crumbs and melted butter until the crumbs hold together when pressed. Press the mixture firmly into the bottom of a 9- or 10-inch springform pan, creating an even base. Chill briefly while you make the filling.
- Whip the filling: Beat the softened cream cheese and sugar in a bowl until smooth and free of lumps. Add the eggs one at a time, mixing until just combined. Fold in the hot cocoa mix until the batter becomes uniformly chocolatey. Scrape the bowl so everything mixes evenly.
- Assemble and prepare the water bath: Pour the cheesecake batter over the chilled crust and smooth the top. Set the springform pan inside the larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it comes about halfway up the outside of the springform — this keeps the cheesecake moist and helps prevent cracks.
- Bake gently: Slide the whole setup into the oven and bake for 50–60 minutes. The edges should be set and the center should still wobble slightly when you shake the pan — that’s perfect.
- Cool slowly: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. Then remove it from the water bath, peel off any foil if used, and transfer the cake to the refrigerator to chill for at least 4 hours or overnight.
- Make the topping: In a chilled bowl, whisk the heavy cream to soft peaks. Gently fold in the marshmallow fluff until the mixture is smooth and spreadable. Don’t over-whip — you want a light, airy texture.
- Finish and serve: Spread the marshmallow whipped cream over the cold cheesecake. Garnish if you like with mini marshmallows, chocolate curls, or a dusting of cocoa powder. Slice with a clean, warm knife for neat pieces.
Notes
- Use room-temperature cream cheese and eggs — they blend more smoothly and give a creamier result.
- If your springform leaks, wrap the pan’s outside with a double layer of heavy-duty foil before placing it in the water bath.
- Let the cheesecake chill fully before topping; warm cheesecake will make the marshmallow cream slump.
- Store leftovers tightly wrapped in the fridge for up to 5 days, or freeze slices (wrapped well) for up to 2 months. Thaw in the fridge overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 320kcal
- Sugar: 25g
- Sodium: 210mg
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Hot Cocoa Cheesecake, Gf Christmas Desserts, New Years Cheesecake, Winter Dessert Ideas, New Years Dessert Ideas, Hot Chocolate Cheesecake Recipes, Hot Chocolate Cheesecake, Chocolate Christmas Desserts, New Years Dessert
