I made this cheesecake on a chilly afternoon. I wanted something cozy and a little playful. The cheesecake is rich and chocolatey. The marshmallow whipped cream makes it feel like a warm mug of cocoa turned into cake. It is perfect for a small crowd or a quiet night in. I sometimes serve it after something savory, like a bowl of bacon cheddar gnocchi soup, for a full comfort meal.
why make this recipe
You want something that feels special. This cheesecake looks fancy. It comes together with a few simple steps. The flavors are familiar. Hot cocoa mix gives nostalgic chocolate notes. Marshmallow fluff adds a cloud-like finish. It is forgiving for beginners. You can make parts ahead. You can customize toppings. You will smile when you take the first bite.
how to make Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream
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)
Preparation Instructions
- Preheat the oven to 325°F (162°C). Grease a 9-inch springform pan. Line the bottom with parchment for easy release.
- Mix the chocolate cookie crumbs with the melted butter. Press firmly into the bottom of the pan. Chill in the fridge while you make the filling.
- Beat the cream cheese until smooth. Add the sugar and beat until combined. Scrape the bowl.
- Add eggs one at a time. Beat gently after each addition. Do not overmix.
- Stir in the hot cocoa mix until fully incorporated. The batter will be thick and chocolatey.
- Pour the filling over the chilled crust. Smooth the top with a spatula.
- Bake 45–55 minutes, or until the edges are set and the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside with the door cracked for 30 minutes to cool slowly.
- Remove the cheesecake and chill in the fridge at least 4 hours, ideally overnight.
- Whip the heavy cream to soft peaks. Fold in the marshmallow fluff until it is swirled and light. Do not overwhip.
- Spread the marshmallow whipped cream over the chilled cheesecake just before serving.
how to serve Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream
Slice with a hot, clean knife for neat pieces. Wipe the blade between slices. Garnish with a dusting of cocoa powder or mini marshmallows. I like to serve this with a warm coffee cake or breakfast-style treat like cookies and cream cinnamon rolls when the crowd is more brunchy. Keep slices chilled until just before you serve. This lets the marshmallow topping stay pillowy.
how to store Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream
Cover the cheesecake with plastic wrap or place it in an airtight container. Store in the fridge for up to 4 days. If you want to freeze it, leave off the marshmallow topping. Wrap the plain cheesecake well and freeze for up to 2 months. Thaw overnight in the fridge. Add the marshmallow whipped cream fresh after thawing.
tips to make Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream
Use room-temperature eggs and cream cheese for a smooth batter. Beat gently to avoid adding air. A water bath is optional but helps prevent cracks. For a faster crust, use a store-bought chocolate crust. If you want smaller, portable treats, try pairing flavors from this cake with caramel cheesecake cookies for daytime snacks. Chill the pan before slicing to get clean pieces. Warm the knife under hot water and dry it between cuts.
variation (if any)
Make mini cheesecakes in a muffin tin for single servings. Reduce bake time to 18–22 minutes. Add a layer of chocolate ganache between the filling and the marshmallow topping for extra richness. You can fold in chopped peppermint or espresso into the batter for a twist inspired by other treats like my cherry chocolate chip cookies with mocha chips. Keep the marshmallow whipped cream light to balance the richer variations.
FAQs
Q: Can I use regular cocoa powder instead of hot cocoa mix?
A: Yes. Use 3/4 cup unsweetened cocoa powder plus 1/4 cup granulated sugar to mimic the sweetness of hot cocoa mix.
Q: Why did my cheesecake crack?
A: Overbaking and rapid temperature changes cause cracks. Cool the cake slowly in the oven with the door cracked. A water bath also helps.
Q: Can I make the marshmallow whipped cream ahead of time?
A: I do not recommend it. The whipped cream can weep and lose volume. Make the marshmallow topping just before serving for best texture.
More recipes? Follow me on Facebook – Pinterest
Print
Decadent Hot Cocoa Cheesecake with Marshmallow Whipped Cream
- Total Time: 270 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and chocolatey cheesecake topped with light marshmallow whipped cream, capturing the cozy essence of hot cocoa.
Ingredients
- 2 cups chocolate cookie crumbs
- 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
- 1 cup heavy cream (whipped to soft peaks)
- 1 cup marshmallow fluff
Instructions
- Preheat the oven to 325°F (162°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix chocolate cookie crumbs with melted butter and press firmly into the bottom of the pan. Chill while making the filling.
- Beat cream cheese until smooth and add sugar, mixing until combined.
- Add eggs one at a time, beating gently after each addition. Do not overmix.
- Stir in hot cocoa mix until fully incorporated.
- Pour filling over the chilled crust and smooth the top with a spatula.
- Bake for 45–55 minutes until edges are set but center jiggles slightly. Turn off the oven and let sit inside with the door cracked for 30 minutes.
- Chill in the fridge for at least 4 hours, ideally overnight.
- Whip the heavy cream to soft peaks and fold in marshmallow fluff.
- Spread marshmallow whipped cream over the cheesecake just before serving.
Notes
Slice with a hot knife for neat pieces. Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months without the topping.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, chocolate, dessert, marshmallow, holiday dessert
