Description
A rich and chocolatey cheesecake topped with light marshmallow whipped cream, capturing the cozy essence of hot cocoa.
Ingredients
Scale
- 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