Name: Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 2 cups chocolate cookie crumbs (store-bought chocolate crust can be used as a shortcut); 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 (whipped until soft peaks form); 1 cup marshmallow fluff

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Introduction

This Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream is a luscious treat perfect for chocolate lovers. Creamy, rich, and topped with a fluffy marshmallow topping, it brings warmth and indulgence to any dessert table.

The image shows a round chocolate mousse cake with two main layers on a white plate. The bottom layer is dark and crumbly, like a cookie crust, while the thick top layer is smooth and creamy chocolate mousse. On top, there are many dollops of white whipped cream with small, square white marshmallows placed on them. The marshmallows and cream are lightly dusted with cocoa powder. The whole cake sits on a wooden table with some crumbs around it, and there are blurred dishes and a bottle in the background. 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 (whipped until soft peaks form)
1 cup marshmallow fluff

Instructions

Step 1: Preheat your oven to 325°F. Place a roasting pan filled with hot water on the bottom rack to create a water bath for even baking.
Step 2: In a mixing bowl, combine chocolate cookie crumbs with melted butter. Press this 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 mix in the hot cocoa mix until fully incorporated.
Step 4: Pour the cheesecake filling over the prepared crust in the springform pan.
Step 5: Place the springform pan inside the roasting pan with hot water (water bath) on the oven rack and bake for 50-60 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly.
Step 6: Turn off the oven and let the cheesecake cool inside for about 1 hour. Then transfer it to the refrigerator to chill for at least 4 hours or overnight.
Step 7: To prepare the topping, whip the heavy cream until soft peaks form. Gently fold in the marshmallow fluff until smooth and combined.
Step 8: Once the cheesecake is fully chilled, spread the marshmallow whipped cream evenly over the top. Optionally, garnish with mini marshmallows and chocolate shavings before slicing and serving.

Tips & Variations

For best texture, make sure all ingredients are at room temperature before mixing.
Use a water bath to prevent cracks and ensure even baking of the cheesecake.
Try using dark cocoa mix for a richer chocolate flavor or add a splash of espresso powder to enhance the chocolate notes.
For a festive touch, sprinkle crushed peppermint candies or drizzle caramel sauce on top.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the marshmallow whipped cream topping covered tightly as well. To reheat, serve chilled or let stand at room temperature for 15-20 minutes for a softer texture. Do not freeze with the whipped topping, as its texture will be affected.

How to Serve

A round three-layer dessert sits on a white plate with a dark crumb base that forms the bottom layer, followed by a thick, smooth middle layer of milk chocolate mousse with a creamy texture, and topped with dollops of white whipped cream and cubes of soft white marshmallow sprinkled with a light dusting of cocoa powder. The dessert is placed on a wooden table with a slightly dark and warm atmosphere around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

You can substitute unsweetened cocoa powder, but you may need to adjust the sugar to compensate since hot cocoa mix is already sweetened.

Why is a water bath necessary for this cheesecake?

The water bath helps to distribute heat evenly and prevents the cheesecake from cracking, resulting in a smooth, creamy texture.