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Hot Chocolate Cheesecake

Irresistible Hot Chocolate Cheesecake that Wows Your Guests

Indulge in this Hot Chocolate Cheesecake, a cozy dessert that combines rich flavors with a buttery Oreo crust.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 5 hours 30 minutes
Total Time 7 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450

Ingredients
  

For the Crust
  • 20 cookies Oreo Cookies Crushed for a rich crust; substitute gluten-free cookies for a gluten-free option.
  • 4 tablespoons Butter Melted to bind the cookie crumbs; can use coconut oil for a dairy-free version.
  • 0.25 teaspoon Salt Enhances flavor; adjust to taste.
For the Cheesecake Filling
  • 4 packages (8 oz) Cream Cheese Softened for smooth filling; Neufchâtel cheese can be used for a lighter option.
  • 0.75 cup Granulated Sugar Adds sweetness; coconut sugar can substitute for a healthier option.
  • 3 tablespoons Flour Provides structure to the filling; use cornstarch for a gluten-free choice.
  • 3 packs Hot Cocoa Infuses hot chocolate flavor; opt for sugar-free packs to reduce sweetness.
  • 2 cups Heavy Whipping Cream Creates a creamy texture; substitute with full-fat coconut cream for dairy-free.
  • 2 eggs Eggs Binds the filling; flax eggs can be used as a vegan alternative.
For the Ganache
  • 1 cup Heavy Whipping Cream Base for chocolate ganache topping, essential for a smooth finish.
  • 0.5 cup Good Quality Chocolate Chips Adds richness to the ganache; use dark chocolate for deeper flavor.
For Garnishing (Optional)
  • Whipped Cream Adds a delightful finish.
  • Mini Marshmallows Perfect for that cozy touch.
  • Chocolate Shavings Enhance presentation for added appeal.

Equipment

  • 9-inch Springform Pan
  • Food Processor
  • Stand Mixer
  • small saucepan
  • Wire rack

Method
 

Step-by-Step Instructions for Hot Chocolate Cheesecake
  1. Preheat your oven to 350°F (175°C) and grease a 9” springform pan. In a food processor, crush 20 Oreo cookies until finely crumbed. Combine with 4 tablespoons of melted butter and ¼ teaspoon salt, mixing until well blended. Press the mixture firmly into the bottom of the pan, creating a compact crust. Bake for 10 minutes, then remove from the oven and let it cool completely.
  2. In a stand mixer, beat 4 packages of softened cream cheese on medium speed until smooth and creamy. Gradually add ¾ cup sugar and 3 tablespoons of flour, mixing until just combined. Slowly incorporate 3 hot cocoa packs and 2 cups of heavy whipping cream, beating until light and fluffy. Add 2 eggs one at a time, mixing gently until fully blended, and pour the filling over the cooled crust.
  3. Place the springform pan in the preheated oven and bake the Hot Chocolate Cheesecake for 15 minutes at 350°F (175°C). After 15 minutes, lower the temperature to 200°F (93°C) and continue baking for an additional 50-55 minutes. The center should be slightly jiggly when done. Turn off the oven but leave the cheesecake inside to cool slowly.
  4. After baking, let the cheesecake rest in the oven for 30 minutes with the door closed. Then, gently crack the oven door and allow it to cool for another 15 minutes. Remove the pan from the oven and transfer it to a wire rack. Let it come to room temperature before refrigerating it for at least 6 hours, or preferably overnight, to achieve the perfect consistency.
  5. To create the ganache, heat 1 cup of heavy whipping cream in a small saucepan until it’s just about to boil. Remove it from heat and pour it over ½ cup of good quality chocolate chips in a bowl. Let it sit undisturbed for 2-3 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
  6. Once the ganache has set on top of the cheesecake, top the cheesecake with a generous swirl of whipped cream, sprinkle mini marshmallows, and add chocolate shavings for extra flair. Slice into wedges, and serve this delightful Hot Chocolate Cheesecake to family and friends.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 7gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 290mgPotassium: 260mgFiber: 1gSugar: 25gVitamin A: 600IUCalcium: 60mgIron: 1mg

Notes

Use high-quality chocolate for both the ganache and filling. Refrigerate the cheesecake for at least 6 hours or overnight for the best firmness and flavor development.

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