Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream Recipe
This Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream combines a rich and creamy cheesecake infused with comforting hot cocoa flavors with a light, fluffy marshmallow whipped cream topping. The chocolate cookie crumb crust adds a delightful crunch, making this dessert perfect for cozy gatherings and chocolate lovers.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs (Use store-bought chocolate crust if short on time)
- 1/2 cup unsalted butter (Melted)
Filling
- 16 oz cream cheese (Room temperature)
- 1 cup granulated sugar
- 3 large eggs (Room temperature)
- 1 cup hot cocoa mix (Your favorite brand)
Topping
- 1 cup heavy cream (Whip until soft peaks form)
- 1 cup marshmallow fluff (Available in bulk)
Instructions
- Preheat the Oven: Begin by setting your oven to 325°F (163°C). Prepare a water bath by filling a roasting pan with hot water and placing it on the bottom rack of the oven to ensure gentle baking.
- Prepare the Crust: In a mixing bowl, combine the chocolate cookie crumbs with the melted unsalted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Make the Filling: In a separate bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, blend in the hot cocoa mix thoroughly to distribute the chocolate flavor throughout the filling. Pour the mixture over the prepared crust in the springform pan.
- Bake: Place the springform pan carefully into the roasting pan with hot water (water bath) on the oven rack. Bake for 50-60 minutes until the edges are set but the center still jiggles slightly when gently shaken.
- Cool: Turn off the oven and let the cheesecake cool inside for about 1 hour to prevent cracking. After that, transfer the cheesecake to the refrigerator and chill for at least 4 hours to fully set and develop flavor.
- Prepare Whipped Cream: In a clean mixing bowl, whip the heavy cream until soft peaks form. Gently fold the marshmallow fluff into the whipped cream to combine into a smooth, fluffy marshmallow whipped cream topping.
- Serve: Once the cheesecake is fully chilled, spread the marshmallow whipped cream evenly over the top. Optional garnishes include mini marshmallows and chocolate shavings for an extra festive touch. Slice and serve chilled.
Notes
- Using a water bath during baking helps prevent cracks and ensures even cooking.
- Room temperature ingredients blend more smoothly to avoid lumps in the batter.
- Chilling the cheesecake for at least 4 hours is critical for optimal texture and flavor.
- For a quicker alternative, store-bought chocolate crusts can be used.
- Garnishing with mini marshmallows and chocolate shavings adds texture and visual appeal.
Keywords: hot cocoa cheesecake, marshmallow whipped cream, chocolate cheesecake, winter dessert, creamy cheesecake recipe
