Description
A luscious hot-chocolate–flavored cheesecake finished with a pillowy marshmallow cream. Perfect for chilly nights and holiday dessert tables.
Ingredients
Scale
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