Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream Recipe
Introduction
Indulge in the rich and creamy delight of this Decadent Hot Cocoa Cheesecake topped with fluffy marshmallow whipped cream. Combining the comforting flavors of hot cocoa and a silky cheesecake, this dessert is perfect for cozy nights or special occasions.
Ingredients
- 2 cups chocolate cookie crumbs (use store-bought chocolate crust if short on time)
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup hot cocoa mix (your favorite brand)
- 1 cup heavy cream
- 1 cup marshmallow fluff
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Place a roasting pan filled with hot water on the bottom oven rack to create a water bath.
- Step 2: In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust.
- Step 3: In a separate bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, then blend in the hot cocoa mix until fully incorporated.
- Step 4: Pour the cheesecake filling over the prepared crust in the springform pan. Place the pan into the water bath and bake for 50 to 60 minutes, until the edges are set but the center still jiggles slightly.
- Step 5: Turn off the oven and let the cheesecake cool inside for about 1 hour. Then transfer it to the refrigerator and chill for at least 4 hours, or overnight for best results.
- Step 6: To prepare the topping, whip the heavy cream in a clean bowl until soft peaks form. Gently fold in the marshmallow fluff until combined and smooth.
- Step 7: Spread the marshmallow whipped cream evenly over the chilled cheesecake before slicing. Optionally, garnish with mini marshmallows and chocolate shavings for extra flair.
Tips & Variations
- Use full-fat cream cheese and heavy cream for a richer texture and better flavor.
- Try adding a teaspoon of instant espresso powder to the filling for a mocha twist.
- Replace the marshmallow fluff with homemade marshmallow cream for a fresh-from-scratch touch.
- For a gluten-free crust, substitute chocolate cookie crumbs with gluten-free chocolate wafer crumbs.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. Keep the marshmallow whipped cream topping fresh by adding it just before serving if storing longer. Reheat slices gently at room temperature for a few minutes if desired, but avoid microwaving to preserve texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake dairy-free?
You can substitute dairy ingredients with plant-based alternatives such as vegan cream cheese, coconut cream, and dairy-free butter, but the texture and flavor may vary slightly.
How do I prevent cracks on the cheesecake surface?
Baking the cheesecake in a water bath helps maintain gentle, even heat which reduces cracks. Avoid overbaking and allow the cheesecake to cool gradually in the turned-off oven to minimize cracking.
PrintDecadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream Recipe
This Decadent Hot Cocoa Cheesecake combines the rich, creamy texture of classic cheesecake with the delightful flavor of hot cocoa mix for a decadent dessert experience. Topped with a luscious marshmallow whipped cream, this cake is perfect for cozy gatherings and special occasions.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust
- 2 cups chocolate cookie crumbs (Use store-bought chocolate crust if short on time)
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup hot cocoa mix (your favorite brand)
For the Topping
- 1 cup heavy cream (whip until soft peaks form)
- 1 cup marshmallow fluff (available in bulk)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a water bath by placing a roasting pan filled with hot water on the bottom rack of the oven to ensure even baking and moisture.
- Prepare the Crust: In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Make the Filling: In a separate bowl, use an electric mixer to beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, mix in the hot cocoa mix until fully incorporated and the batter is smooth.
- Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Place the pan in the water bath inside the oven and bake for 50-60 minutes, until the edges are set but the center still jiggles slightly when shaken.
- Cool: Turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually. Then transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.
- Prepare Whipped Cream: In a clean bowl, whip the heavy cream with an electric mixer until soft peaks form. Gently fold in the marshmallow fluff until fully combined and smooth.
- Serve: Once chilled, spread the marshmallow whipped cream evenly over the top of the cheesecake. Optionally, garnish with mini marshmallows and chocolate shavings before slicing and serving.
Notes
- Room temperature ingredients ensure a smoother cheesecake batter and prevent cracks.
- The water bath helps prevent the cheesecake from cracking and ensures even baking.
- Use a springform pan for easy removal of the cheesecake without damaging it.
- Chilling the cheesecake for at least 4 hours helps it set and improves texture and flavor.
- Optionally, garnish with mini marshmallows or chocolate shavings for added texture and presentation.
Keywords: hot cocoa cheesecake, chocolate cheesecake, marshmallow whipped cream, dessert recipe, decadent cheesecake, hot cocoa dessert
