This rich and creamy Hot Chocolate Cheesecake has all of the flavors of a cup of hot chocolate, perfect for a cold winter day, or any day you just want the flavor of Hot Chocolate! You are SURE to love this amazing cheesecake, it’s easy to make ganache topping, and the mini marshmallows on top!

Hot Chocolate Cheesecake

Name: Hot Chocolate Cheesecake
Prep time: 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: American
Ingredients: OREO Crust Ingredients:; 24 OREOs; 3 Tablespoons melted butter or more as needed; Cheesecake filling ingredients:; 1-8 oz packages cream cheese; 1/2 cup white sugar; 2 cups cool whip; 1/3 cup hot chocolate powder; Optional Ganache Ingredients:; 1/3 cup milk; 1/3 cup butter; 1 1/4 cup sugar; 1 teaspoon vanilla extract; 1 cup chocolate chips; 1/2 cup mini marshmallows optional

We LOVE desserts in our house, in general, but Cheesecake is one of the favorites. Even our child who doesn’t especially enjoy Chocolate LOVES this Hot Chocolate Cheesecake!

Grease a 9″ circular baking pan (preferably springform) and set aside.

How to make an Oreo Crust

In a food processor, combine the OREO cookies until the cookies are completely broken down into fine crumbs.

Add the butter in the food processor or in a bowl.

Combine until large crumbs form.

Press the OREO cookie mixture into the bottom of the springform pan to form a crust.

Place in fridge as you prepare the cheesecake filling.

How to make a Cheesecake Filling

Beat together the cream cheese and sugar for 2 minutes, until fully combined.

Gently fold in the cool whip and then the hot chocolate powder.

Fold the cheesecake mixture overtop of the OREO crust and refrigerate as you prepare the chocolate ganache topping.

How to make a Ganache Topping

Place milk, butter and sugar in a medium saucepan over medium heat.

Stir frequently until the mixture is completely incorporated.

Add the vanilla extract and chocolate chips and stir until completely melted.

Remove from heat and pour over the cheesecake.

Top with mini marshmallows while ganache is still wet.

Refrigerate for 2 hours or overnight.

Yield: 8

Hot Chocolate Cheesecake

Prep Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

OREO Crust Ingredients:
24 OREOs
3 Tablespoons melted butter or more as needed
Cheesecake filling ingredients:
1-8 oz packages cream cheese
1/2 cup white sugar
2 cups cool whip
1/3 cup hot chocolate powder
Optional Ganache Ingredients:
1/3 cup milk
1/3 cup butter
1 1/4 cup sugar
1 teaspoon vanilla extract
1 cup chocolate chips
1/2 cup mini marshmallows optional

Instructions

Grease a 9" circular baking pan (preferably springform) and set aside.
For the OREO crust:
In a food processor, combine the OREO cookies until the cookies are completely broken down into fine crumbs.
Add the butter in the food processor or in a bowl.
Combine until large crumbs form.
Press the OREO cookie mixture into the bottom of the springform pan to form a crust.
Place in fridge as you prepare the cheesecake filling.
For the cheesecake filling:
Beat together the cream cheese and sugar for 2 minutes, until fully combined.
Gently fold in the cool whip and then the hot chocolate powder.
Fold the cheesecake mixture overtop of the OREO crust and refrigerate as you prepare the chocolate ganache topping.
For the optional ganache topping:
Place milk, butter and sugar in a medium saucepan over medium heat.
Stir frequently until the mixture is completely incorporated.
Add the vanilla extract and chocolate chips and stir until completely melted.
Remove from heat and pour over the cheesecake.
Top with mini marshmallows while ganache is still wet.
Refrigerate for 2 hours or overnight.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 791Total Fat: 45gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 70mgSodium: 427mgCarbohydrates: 100gFiber: 3gSugar: 83gProtein: 6g