Indulge in the ultimate dessert delight with our Hot Chocolate Cheesecake! This heavenly creation brings together the best of two worlds – the rich creaminess of a classic cheesecake and the cozy, comforting flavors of hot chocolate.
This is absolutely wonderful! If you love cheesecake, you’ll love this recipe. It’s really easy to make, and the flavors are so smooth and creamy, they just melt in your mouth. From the crunchy graham cracker crust, to the silky smooth frosting, and the yummy gooey marshmallows, this is sure to be a favorite. Make sure you keep this one handy!
scroll down for full recipe with exact measurements
For The Crust:
- graham cracker crumbs
For the Cheesecake Filling:
- cream cheese
- heavy cream
- greek yogurt
- milk chocolate chips
- brown gel food coloring
For the Decorations:
- milk chocolate frosting
- mini marshmallows
- white chocolate chips
- chocolate sprinkles
How to Make Hot Cocoa Cheesecake
Line the bottom of a 7 inch Spring-form pan with parchment paper. Melt the half-stick of butter in the microwave. Place the graham cracker crumbs in a bowl, add the sugar, and stir well. Add the melted butter, and stir well to coat. Press the graham cracker crumbs into the bottom of the Spring-form pan, and set aside.
In the mixing bowl of a stand mixer, place the softened cream cheese, and heavy cream, and bend until smooth. Add the greek yogurt, eggs, sugar and vanilla, and blend until smooth and creamy. Scrape down the sides of the mixing bowl, and blend smooth. Divide the cheesecake filling in half, leaving half in the mixing bowl. Place the half that’s in the other bowl in the refrigerator. Melt the chocolate chips in the microwave for about 45 seconds, at 15 second intervals, until the chocolate chips begin to soften. Stir them with a spoon until completely melted, and smooth. Pour the melted chocolate into the mixing bowl, and mix until smooth and well blended. Add the brown food coloring gel, and blend. If you desire a little darker chocolate color, add 2 or 3 more drops of food coloring gel, until desired color is reached.
Pour the chocolate layer of cheesecake into the Spring-form pan, on the graham cracker crust, and place the pan in the oven at 350 degrees, for 35 minutes. At the 35 minute mark, remove the pan from the oven, and place on a hot pad.
Remove the cheesecake from the refrigerator, and gently spoon the cheesecake into the Spring-form pan, on top of the chocolate layer. Place the pan back in the oven, and turn the temperature down to 300. Place a small oven proof dish of water on the oven rack under the Spring-form pan. Bake the cheesecake for 30 – 45 minutes, or until it’s firm around the edges, and just a little jiggly in the center. (It will set in the refrigerator). Remove it from the oven, and place on a wire rack to cool to room temperature. When cooled to room temperature, cover with Parchment paper, and Foil, and place in the refrigerator over night, or 24 hours for best results.
To decorate the top: Place the chocolate frosting in a pastry bag with a large fluted tip, pipe small dollops of frosting around the edge of the cheesecake, and in the center. Place mini marshmallows in the center of the cheesecake, on top of the frosting. Melt white chocolate chips in the microwave, and place about 1 teaspoon of the chocolate frosting in the melted white chocolate, and swirl. Drizzle the melted white chocolate generously across the mini marshmallows, and top with chocolate sprinkles. Serve, and Enjoy!
Is the Cheesecake Done?
If the cheesecake moves quite a bit in the center, it’s not done. If it wiggles only slightly when moved, it’s done.
More Recipes to Try
- Christmas No-Bake Cheesecake
- Instant Pot Pumpkin Swirl Cheesecake
- Pecan Pie Cheesecake
- Sugared Cranberry Cheesecake