When the winter chill sets in and cozy gatherings fill my calendar, there’s one dessert that always brings instant warmth and joy: Hot Chocolate Cheesecake. Inspired by the comfort of a steaming mug of cocoa on a snowy evening, this cheesecake is a thrilling fusion of two favorites that makes every bite feel like a hug from the inside.
Imagine sinking your fork into a creamy, velvety slice, the richness of cream cheese perfectly complemented by the deep, chocolatey flavor enhanced with mini marshmallows that melt in your mouth. I discovered this delightful twist on a classic cheesecakes when I wanted something extraordinary to serve at a holiday party, and trust me, it didn’t disappoint!
This recipe is not only simple to whip up but also boasts a crowd-pleasing appeal, making it the ideal choice for any gathering or a cozy night in. If you’re ready to impress your family and friends with a dessert that looks fancy but comes together effortlessly, buckle up for a journey that will elevate your home baking game with a delicious twist!
Why You'll Love This Hot Chocolate Cheesecake
- This Hot Chocolate Cheesecake is incredibly easy to make, allowing you to whip up an impressive dessert in no time.
- The rich and creamy flavor combined with that deep chocolatey goodness will satisfy even the most discerning sweet tooth.
- Its versatility makes it perfect for any occasion, whether it’s a winter gathering or a cozy night in.
- The visual appeal of this cheesecake, with its inviting layers and delightful toppings, will make it the star of your dessert table.
Hot Chocolate Cheesecake Ingredients
For the Crust
• Graham cracker crumbs – these provide a sweet and crunchy base for your Hot Chocolate Cheesecake.
• Unsweetened cocoa powder – adds a rich chocolate flavor to enhance the crust’s depth.
• Sugar – balances the flavors and gives a touch of sweetness to the crust.
• Unsalted butter – helps bind the crust together for a perfect texture.
For the Cheesecake Filling
• Cream cheese – the star ingredient, giving that creamy richness we all love in a cheesecake.
• Sugar – sweetens the filling and complements the chocolate flavor perfectly.
• Large eggs – essential for binding the cheesecake and achieving a smooth consistency.
• Sour cream – adds a touch of tanginess and moisture, making the cheesecake extra creamy.
• Vanilla extract – enhances the flavor profile, bringing out the best in the cheesecake.
• Mini marshmallows – these melt beautifully into the filling, giving little bursts of sweetness.
• Chocolate chips – intensify the chocolate flavor and add delightful texture to each slice.
How to Make Hot Chocolate Cheesecake
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Preheat your oven to 325°F (163°C). This ensures your Hot Chocolate Cheesecake bakes evenly and reaches that perfect creamy texture.
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Combine graham cracker crumbs, cocoa powder, sugar, and melted butter in a bowl. Mix well until everything is nicely blended into a crumbly mixture that’s ready for a crust.
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Press the crumb mixture firmly into the bottom of a springform pan. Create an even layer for your crust, ensuring it’s compact and holds together nicely as it bakes.
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Beat together cream cheese and sugar in another bowl until smooth and creamy. This is the base that gives your cheesecake its luscious texture, so make it nice and fluffy!
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Add eggs one at a time, mixing well after each addition. Gently incorporate them to help achieve a smooth and stable cheesecake filling that will rise beautifully.
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Stir in sour cream and vanilla extract until fully combined. This adds depth and a hint of sweetness that perfectly balances the rich chocolate flavor.
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Fold in mini marshmallows and chocolate chips gently. These little treasures bring delightful chewy bites and bursts of chocolate in every slice, elevating your cheesecake experience!
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Pour the cheesecake batter over the crust you prepared earlier. Spread it evenly with a spatula, giving your cheesecake a nice, smooth top.
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Bake for 50-60 minutes until the center is set. You want it to be slightly wobbly in the middle; it will firm up as it cools.
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Cool your cheesecake at room temperature, then refrigerate for at least 4 hours before serving. Chilling allows the flavors to meld beautifully and creates that perfect slice.
Optional: Top each slice with whipped cream and extra mini marshmallows for a delightful presentation.
Exact quantities are listed in the recipe card below.
What to Serve with Hot Chocolate Cheesecake?
To create a delightful experience alongside your velvety dessert, think of comforting pairings that enhance its chocolatey depth.
- Fresh Berries: A mix of raspberries and strawberries offers a tart contrast, balancing the richness of the cheesecake beautifully. Their vibrant colors make your platter pop!
- Whipped Cream: Light and airy, a dollop of fresh whipped cream adds a delightful creaminess that complements the chocolate flavors perfectly.
- Espresso Coffee: A shot of strong espresso pairs wonderfully, cutting through the sweetness while enhancing the chocolate notes in each bite.
- Mint Chocolate Chip Ice Cream: This refreshing ice cream adds an interesting twist, offering a cool, minty flavor that contrasts with the warm cheesecake.
- Chocolate Drizzle: A drizzle of melted chocolate or chocolate syrup on top creates a luxurious finish, intensifying the déjà vu of hot chocolate.
- Hazelnut Spread: A smear of Nutella on the side can add another textural layer, with nutty richness that blends beautifully with chocolate.
- Chocolate-Covered Strawberries: These elegant treats elevate your dessert presentation and provide a sweet burst that feels like a mini celebration.
- Red Wine: A glass of sweet red wine complements the chocolate well, creating a cozy and indulgent atmosphere, especially for gatherings.
- Coconut Macaroons: Chewy and sweet, these will contrast nicely with the creamy cheesecake, offering a delightful textural experience.
Make Ahead Options
These Hot Chocolate Cheesecake is perfect for busy cooks looking to save time! You can prepare the crust up to 24 hours in advance by mixing the graham cracker crumbs, cocoa powder, sugar, and melted butter, then pressing it into your springform pan and covering it tightly with plastic wrap. Additionally, you can make the cheesecake filling up to 3 days ahead. Just prepare the filling and refrigerate it in an airtight container until you’re ready to bake. When you’re ready to serve, simply pour the chilled filling over the crust, bake as directed, and let it cool before chilling for at least 4 hours. This way, you’ll achieve just as delicious a dessert without the last-minute stress!
How to Store and Freeze Hot Chocolate Cheesecake
Fridge: Store leftover Hot Chocolate Cheesecake in the refrigerator for up to 5 days. Cover it tightly with plastic wrap or place it in an airtight container to maintain its creamy texture.
Freezer: For longer storage, freeze the cheesecake for up to 2 months. Wrap individual slices in plastic wrap and place them in a freezer-safe container to prevent freezer burn.
Thawing: To enjoy frozen slices, transfer them to the fridge and allow them to thaw overnight. This gentle method helps retain the cheesecake’s flavor and texture.
Reheating: Avoid reheating in the microwave, as this can alter the creamy consistency. Instead, serve it chilled straight from the fridge for the best experience!
Hot Chocolate Cheesecake Variations
Feel free to get creative and make this Hot Chocolate Cheesecake your own with these delightful twists!
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Dairy-Free: Substitute cream cheese with a dairy-free alternative like cashew or almond cream cheese for a lactose-free option. This way, everyone can enjoy this dessert!
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Nutty Crust: Swap graham cracker crumbs for crushed nuts mixed with cocoa powder. This variation adds a delightful crunch and depth of flavor that pairs beautifully with the cheesecake.
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Minty Fresh: Incorporate a teaspoon of peppermint extract into the filling for a refreshing twist reminiscent of a peppermint hot chocolate. Just a hint will elevate your cheesecake to new heights!
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Extra Chocolate: Boost the chocolate flavor by adding 1/4 cup of melted dark chocolate to the cheesecake batter. This intensifies the rich taste and creates a decadent treat.
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Spiced Up: Add a dash of cinnamon and nutmeg to the filling for a warm, cozy spiced flavor, reminiscent of the holidays.
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Fruity Fusion: Fold in some fresh raspberries or cherries along with mini marshmallows for a fruity contrast that brightens up the rich chocolate.
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Caramel Swirl: Drizzle caramel sauce through the cheesecake batter before baking for a luscious and indulgent caramel-chocolate combination. The every bite will be an exciting surprise!
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S’mores Style: Top with toasted marshmallows and graham cracker pieces after baking for a fun s’mores-inspired cheesecake that will bring back fond camping memories.
Chef's Helpful Tips
- For your Hot Chocolate Cheesecake, always ensure your cream cheese is fully softened to room temperature, as this helps in achieving a smooth filling without lumps.
- Avoid overmixing the batter after adding the eggs; too much mixing can incorporate air and lead to cracks during baking.
- When preparing the crust, pressing the graham cracker mixture firmly into the pan helps it hold together better after baking.
- Keep an eye on the baking time; if the cheesecake is slightly wobbly in the center when you take it out, it will set perfectly as it cools.
Hot Chocolate Cheesecake Recipe FAQs
How do I select ripe ingredients for my Hot Chocolate Cheesecake?
Absolutely! When choosing your ingredients, opt for cream cheese that is fresh and at room temperature for smooth mixing. For the sour cream, make sure it’s within the expiration date and unopened for the best flavor. Also, use high-quality cocoa powder and chocolate chips to maximize the cheesecake’s chocolatey goodness—this can truly elevate your dessert!
How should I store leftover Hot Chocolate Cheesecake?
Very simple! Cover any leftover slices tightly with plastic wrap or transfer them to an airtight container. This way, they can stay fresh in the refrigerator for up to 5 days. Remember to leave it uncovered to set for about 30 minutes after baking before storing, as this prevents moisture buildup.
Can I freeze my Hot Chocolate Cheesecake?
Absolutely! You can freeze your cheesecake for delightful future indulgence. Wrap each individual slice in plastic wrap and place them in a freezer-safe container to prevent any freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw slices in the refrigerator overnight for the best texture and flavor preservation!
What should I do if my cheesecake cracks during baking?
No worries, that can happen! If your Hot Chocolate Cheesecake cracks, it usually means the batter was overmixed or it was baked too long. Next time, make sure to incorporate eggs one at a time and avoid overmixing. If you do see cracks, cover them up with whipped cream or a chocolate ganache for a delicious fix!
Are there any dietary considerations I should keep in mind?
Great question! This cheesecake contains gluten and dairy, so it’s not suitable for those with gluten intolerance or lactose allergies. For a gluten-free version, use gluten-free graham cracker crumbs. You might also substitute the cream cheese with a dairy-free option and opt for a vegan whipped topping to accommodate lactose-free diets.
How long should I chill the Hot Chocolate Cheesecake before serving?
After baking, it’s essential to cool your cheesecake at room temperature, then refrigerate it for at least 4 hours—ideally overnight. This chilling time allows the flavors to meld beautifully while firming up the texture for an unforgettable slice. Enjoy every creamy, chocolatey bite when serving!
Equipment
- springform pan
- Mixing bowls
- spatula
- Electric mixer
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/3 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
Filling
- 24 ounces cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, cocoa powder, sugar, and melted butter in a bowl. Mix well.
- Press crumb mixture into the bottom of a springform pan to form the crust.
- Beat cream cheese and sugar in a bowl until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract until fully combined.
- Fold in mini marshmallows and chocolate chips gently.
- Pour cheesecake batter over the prepared crust and smooth the top.
- Bake for 50-60 minutes until the center is set.
- Cool cheesecake at room temperature, then refrigerate for at least 4 hours before serving.
