Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream Recipe
This Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream is a luscious dessert featuring a rich chocolate cookie crust, creamy cocoa-infused filling, and a fluffy marshmallow whipped cream topping. Perfectly baked in a water bath for a smooth texture, this cheesecake combines the indulgence of hot cocoa with the creaminess of cheesecake, topped with a light, sweet marshmallow cream for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 6 hours 20 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust
- 2 cups chocolate cookie crumbs (store-bought chocolate crust can be used as a shortcut)
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup hot cocoa mix (your favorite brand)
For the Topping
- 1 cup heavy cream (whipped until soft peaks form)
- 1 cup marshmallow fluff
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a water bath by placing a roasting pan filled with hot water on the bottom rack of the oven to ensure even, gentle baking for the cheesecake.
- Prepare the Crust: In a mixing bowl, combine the chocolate cookie crumbs with the melted unsalted butter. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Make the Filling: In a separate bowl, use an electric mixer to 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 incorporate the hot cocoa mix until the mixture is fully blended and silky.
- Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Place the pan inside the roasting pan with hot water (water bath) in the oven. Bake for 50 to 60 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
- Cool: Turn off the oven and allow the cheesecake to cool inside the oven for about 1 hour to prevent cracking. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.
- Prepare Whipped Cream: In a clean mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the marshmallow fluff until the mixture is smooth and well combined, creating a fluffy marshmallow whipped cream.
- Serve: Once the cheesecake is thoroughly chilled, spread the marshmallow whipped cream evenly over the top. Optionally, garnish with mini marshmallows and chocolate shavings before slicing and serving.
Notes
- For best results, use room temperature ingredients to ensure a smooth filling without lumps.
- Preparing a water bath helps bake the cheesecake evenly and prevents cracking on the surface.
- Feel free to garnish with extra mini marshmallows or chocolate shavings for added texture and presentation.
- Tried this recipe? Share your experience and tips to help others enjoy it as much as you did!
Keywords: hot cocoa cheesecake, marshmallow whipped cream, chocolate cookie crust, baked cheesecake, dessert, chocolate dessert
