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Hot Chocolate Cheesecake

Heavenly Hot Chocolate Cheesecake for Winter Indulgence

Indulge in a rich Hot Chocolate Cheesecake that combines the charm of winter cocoa with creamy cheesecake goodness.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 6 hours
Total Time 7 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 20 cookies Oreo Cookies Any chocolate cookie or graham cracker can work as a substitute.
  • 5 tablespoons Butter Consider non-dairy butter for a dairy-free version.
  • 1 pinch Salt Can be omitted if desired.
For the Filling
  • 16 ounces Cream Cheese Ensure it’s softened for easy mixing.
  • 1 cup Granulated Sugar Swap with a sugar alternative like Stevia, adjusting to taste.
  • ¼ cup Flour Gluten-free flour can replace all-purpose flour.
  • 1 cup Hot Cocoa Mix Choose a mix with or without marshmallows based on preference.
  • 1 cup Heavy Whipping Cream Coconut cream serves as a non-dairy alternative.
  • 3 large Eggs For an egg-free version, use a commercial egg replacer.
  • 1 cup Chocolate Chips Opt for high-quality chocolate for best results.
For Toppings
  • 1 cup Whipped Cream Use fresh homemade whipped cream for best flavor.
  • 1 cup Mini Marshmallows Consider toasting them for extra flavor.
  • 1 cup Chocolate Shavings Use a vegetable peeler to create chocolate curls.

Equipment

  • springform pan
  • stand mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Crush 20 Oreo cookies finely and mix with melted butter and salt. Press into the bottom of a springform pan. Bake for 10 minutes and cool completely.
  2. In a stand mixer, beat softened cream cheese until smooth. Gradually add sugar, flour, and cocoa mix. Pour in heavy cream and beat until fluffy. Add eggs one by one.
  3. Pour the filling over the cooled crust and spread evenly. Bake for 15 minutes, then lower the temperature to 200°F (93°C) and bake for an additional 50-55 minutes.
  4. Once baked, turn off the oven and let the cheesecake rest inside for 30 minutes, then cool for an additional 15 minutes.
  5. Heat heavy cream until simmering and pour over chocolate chips. Whisk until smooth. Let cool and drizzle over the chilled cheesecake.
  6. Top with whipped cream, mini marshmallows, and chocolate shavings. Slice and serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 105mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 50mgIron: 2mg

Notes

Let your cream cheese soften completely to avoid lumps. Chill overnight for best flavor and texture.

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