Introduction

This Decadent Hot Cocoa Cheesecake combines rich chocolate flavor with a smooth, creamy texture. Topped with marshmallow whipped cream, it’s a cozy dessert perfect for any chocolate lover or festive occasion.

The image shows a round chocolate mousse cake with three visible layers. The bottom layer is dark brown, crumbly chocolate crust. The middle layer is thick, smooth, and creamy milk chocolate mousse that covers the entire cake. The top layer is a flat, glossy coat of milk chocolate mousse. On top, there are several dollops of white whipped cream arranged in a circle, with small white marshmallows placed on and between the dollops. The whipped cream and marshmallows are dusted with dark cocoa powder. The cake sits on a round silver plate, placed on a dark wooden table with scattered crumbs around. The background includes stacked white plates and a blurred glass bottle. Photo taken with an iphone --ar 4:5 --v 7

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 (Whip until soft peaks form)
1 cup marshmallow fluff (Available in bulk)

Instructions

Step 1: Preheat the oven to 325°F. Prepare a water bath by placing a roasting pan filled with hot water on the bottom rack of your oven.
Step 2: In a mixing bowl, combine the chocolate cookie crumbs with melted butter. Press this mixture firmly into the bottom of a springform pan to form the crust.
Step 3: In another bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, then mix in the hot cocoa mix until fully incorporated. Pour this filling over the prepared crust.
Step 4: Place the springform pan in the water bath on the oven’s middle rack. Bake for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle.
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 until fully set.
Step 6: In a clean bowl, whip the heavy cream until soft peaks form. Gently fold in the marshmallow fluff until smooth and combined.
Step 7: Before serving, spread the marshmallow whipped cream over the chilled cheesecake. Optionally, garnish with mini marshmallows and chocolate shavings for extra flair.

Tips & Variations

For a more intense chocolate flavor, use a dark hot cocoa mix or add a handful of mini chocolate chips to the filling.
If you prefer a graham cracker crust, substitute the chocolate cookie crumbs with graham cracker crumbs mixed with butter.
Use full-fat cream cheese and heavy cream for the creamiest texture and best results.
To avoid cracks, bake the cheesecake in a water bath as directed and do not overbake; the center should still jiggle slightly.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 days. The marshmallow whipped cream topping is best added just before serving to keep it light and fluffy. To reheat, serve chilled or at room temperature—this cheesecake is typically enjoyed cold and does not require reheating.

How to Serve

A round chocolate mousse cake with two layers sits on a white plate: a dark brown crumbly base layer and a smooth milk chocolate mousse layer on top. On the mousse surface, there are swirls of white whipped cream evenly spaced around the edge, each dusted lightly with cocoa powder. In the middle, a circle of small white marshmallows is also sprinkled with cocoa powder. The plate has a light dusting of cocoa powder around the cake’s edge. The setting is on a white marbled surface with scattered pieces of chocolate and marshmallows around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance. Just prepare the marshmallow whipped cream topping right before serving to maintain its texture and flavor.

What if I don’t have marshmallow fluff?

You can substitute marshmallow fluff with an equal amount of homemade marshmallow cream or whipped cream sweetened with a bit of sugar and vanilla extract for a similar effect.