Hot Chocolate Cheesecake

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This rich and creamy Hot Chocolate Cheesecake has all of the flavors of a cup of hot chocolate rolled into a delicious dessert. It is 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, with it’s easy to make ganache topping, and the mini marshmallows on top!

Hot Chocolate Cheesecake

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

When it comes to a straightforward chocolate cheesecake recipe, this No Bake Hot Chocolate Cheesecake is my go-to, time and again.

The creamy chocolaty cheesecake filling is topped with a rich chocolate ganache, and no hot chocolate is complete without a sprinkle of mini marshmallows, so I’ve scattered some over the top too.

Makes a great holiday dessert, particularly over the winter months when we all love hot chocolate. But its equally popular all year round in my house.

What is a no bake cheesecake?

There are two varieties of cheesecake, a baked cheesecake and a no bake cheesecake like this one. A baked cheesecake is baked and set in the oven. Whilst a no bake cheesecake is set in the refrigerator and no baking is required.

The only element of cooking with this cheesecake is melting the ingredients together on the stove to make the chocolate ganache topping.

How to make Hot Chocolate Cheesecake:

How to make an Oreo Crust:

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

Making the no-bake 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 over the top of the OREO crust and refrigerate as you prepare the chocolate ganache topping.

Making a Chocolate 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 the ganache is still wet.
• Refrigerate for 2 hours or overnight.

Recipe ingredients & substitutions:

• CHEESECAKE CRUST CRUST: To make the cheesecake crust I combine crushed Oreo cookies with melted butter. You can swap the cookies for any similar cookie or Graham’s crackers.
• BUTTER: I combine unsalted butter with the cookies to form the cheesecake crust, but you can also use salted butter. Butter is also used within the chocolate ganache. Don’t use margarine or other spreads, it will not set hard like butter.
• CREAM CHEESE: For the cream cheese I use 1 x 8-ounce packages of cream cheese.
• SUGAR: I use white granulated sugar to sweeten the cheesecake filling and also the chocolate ganache topping.
• COOL WHIP: Is added to the cheesecake filling and adds a great creamy element.
• HOT CHOCOLATE: Use any variety or brand of hot chocolate powder to flavor the cheesecake.
• MILK: I use full fat or half fat milk in the ganache.
• VANILLA: I flavor the cheesecake batter with vanilla extract. You can use vanilla essence, but I find the extract has far more flavor.
• CHOCOLATE: You can use either milk or dark chocolate chips in the ganache. I prefer dark chocolate to balance out the other sweet flavors.
• TOPPING: I top the cheesecake with some mini marshmallows, this is entirely optional.

Recipe variations:

• Swap the Oreo cookies for any other similar type of sandwich cookie. You could also use a plainer cookie or Graham’s Crackers.
• Add some cocoa powder in place of the hot chocolate for a more intense chocolate flavor.
• I love a chocolate ganache topping, but you could swap it for some swirls of whipped cream instead.
• Mini marshmallows garnish the top of this cheesecake, but you could use crushed nuts, shavings of chocolate, or any other decorative topping.

Serving suggestions:

There is a lot of flavor in this no bake chocolate cheesecake, so I serve it as it is, or with some whipped cream or a scoop of my favorite ice-cream.

Recipe hints & tips:

• Use a springform pan as it makes removing the cheesecake, once its set, a whole lot easier.
• Only use butter to set the cheesecake cookie crust, as butter sets hard and stops the crust from cracking.
• Refrigerate or freeze the cheesecake crust to help it set before adding the rest of the filling.
• Take the cream cheese out of the refrigerator 30 minutes before baking and allow it to come to room temperature. This will make it a lot easier to mix to a smooth consistency.

How long can you store Hot Chocolate Cheesecake?

Once layered up, place the cheesecake into an airtight container and store in the refrigerator for 3-4 days.

Don’t miss these additional delicious Cheesecake Recipes here at When Is Dinner:

• Instant Pot Nutter Butter Peanut Butter Cheesecake
• Keto Lemon Blueberry Cheesecake
• Strawberry Cheesecake Brownie Cups
• Sopapilla Cheesecake
• New York Style Cheesecake

These are a few items I find helpful in my own kitchen when preparing this Hot Chocolate Cheesecake Recipe:

Rachael Ray 57814 Oven Lovin’ Nonstick Bakeware Springform Baking Pan With Grips / Nonstick Springform Cake Pan With Grips / Nonstick Cheesecake Pan With Grips, Round – 9 Inch, GrayNinja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep (NJ110GR)OXO 1169600 Good Grips 3-piece Mixing Set, White Bowls Brown Handles, Blue/Green/YellowOxo Good Grips 3-piece Silicone Spatula SetBLACK+DECKER Lightweight Hand Mixer, White, MX1500WUtopia Kitchen Nonstick Saucepan Set – 1 Quart and 2 Quart – Glass Lid – Multipurpose Use for Home Kitchen or RestaurantKraft Jet-puffed Mallow Bits Vanilla Flavor Marshmallows, 3 OZ Bottles (Pack Of 3)Junior’s Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style CheesecakeThe Cheesecake Bible: 300 Sweet and Savory Recipes for Cakes and More125 Best Cheesecake RecipesEasy Cheesecake Cookbook