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Hot Chocolate Cheesecake

Decadent Hot Chocolate Cheesecake for Cozy Winter Nights

This Hot Chocolate Cheesecake is a rich, creamy dessert that blends nostalgia and indulgence in every bite.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 24 cookies Oreo Cookies A crunchy base that adds texture.
  • 1/2 cup Unsalted Butter Binds the crust together for a rich flavor.
Filling
  • 16 ounces Cream Cheese Be sure it's at room temperature for smooth mixing.
  • 1 cup Granulated Sugar Try coconut sugar for a healthier option.
  • 1 cup Hot Chocolate Mix Enhances the chocolate flavor.
  • 1/4 cup Cocoa Powder Deepens the chocolate taste.
  • 1 cup Sour Cream Plain yogurt can be used as a substitute.
  • 1 teaspoon Vanilla Extract Can be skipped for pure chocolate indulgence.
  • 1 cup Heavy Cream Replace with half-and-half for a lighter version.
  • 3 large Eggs Provides essential structure.
Toppings
  • 1 cup Whipped Cream A delightful topping for serving.
  • 1 cup Mini Marshmallows A fun decorative topping.
  • Cocoa Powder For dusting, optional.

Equipment

  • Food Processor
  • Electric mixer
  • 8-inch Springform Pan
  • Parchment Paper

Method
 

Preparation
  1. Begin by crushing the Oreo cookies in a food processor until they resemble fine crumbs.
  2. Melt the unsalted butter and mix it with the cookie crumbs until fully combined.
  3. Press the mixture firmly into the bottom of a parchment-lined 8-inch springform pan.
  4. In a large mixing bowl, use an electric mixer to beat the cream cheese and granulated sugar together until smooth and creamy.
  5. Gradually add in the hot chocolate mix, cocoa powder, sour cream, vanilla extract, and heavy cream, mixing on low speed.
  6. Add the eggs one at a time, mixing thoroughly after each addition.
  7. Pour the cheesecake filling over the prepared crust in the springform pan.
  8. Bake in a preheated oven at 300°F (150°C) for 60–75 minutes.
  9. Once baking is complete, turn off the oven and prop the door ajar for about 1 hour.
  10. Refrigerate the cheesecake overnight.
  11. Top with whipped cream and scatter mini marshmallows before serving.
  12. Dust with cocoa powder before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 6gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. A steam bath can help prevent cracks while baking.

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