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Hot Cocoa Cheesecake with Marshmallow Whipped Cream

Decadent Hot Cocoa Cheesecake with Fluffy Marshmallow Cream

Indulge in this Hot Cocoa Cheesecake with Marshmallow Whipped Cream, a delightful dessert perfect for holiday gatherings and chilly nights.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup Chocolate Cookie Crumbs or store-bought chocolate crust
  • 0.5 cup Unsalted Butter melted
For the Cheesecake Filling
  • 24 oz Cream Cheese at room temperature
  • 1 cup Granulated Sugar
  • 3 large Eggs at room temperature
  • 0.5 cup Hot Cocoa Mix your favorite brand
For the Marshmallow Whipped Cream
  • 1 cup Heavy Cream for whipping
  • 1 cup Marshmallow Fluff available in bulk

Equipment

  • mixing bowl
  • 9-inch springform pan
  • Roasting pan
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a water bath by filling a large roasting pan with hot water.
  2. Combine chocolate cookie crumbs with melted unsalted butter and press into the bottom of a 9-inch springform pan.
  3. Beat cream cheese and granulated sugar together until smooth. Add eggs one at a time and mix in hot cocoa mix.
  4. Pour the filling over the crust, smooth the top, and bake in the water bath for 50-60 minutes.
  5. Turn off the oven and leave the cheesecake inside for an hour, then cool at room temperature for 30 minutes before refrigerating for at least 4 hours.
  6. Whip heavy cream to soft peaks, then fold in marshmallow fluff. Spread over the chilled cheesecake.
  7. Remove from the springform pan and garnish as desired before serving.

Notes

Serve with mini marshmallows or chocolate shavings for added festivity.