Introduction

Indulge in a rich and creamy Hot Chocolate Cheesecake that perfectly combines the flavors of a classic dessert and your favorite cozy drink. This decadent cheesecake features a chocolatey Oreo crust, a smooth hot cocoa-infused filling, and a luscious chocolate ganache topping. It’s an irresistible treat for cold nights or special occasions.

The dessert shown is a three-layer cake placed on a metallic textured cake stand. The bottom layer is dark and dense, likely a chocolate crust, with a slightly crumbly texture. The middle layer is a smooth, light brown mousse or cheesecake layer with a few tiny dark spots inside. The top has a glossy dark chocolate layer dripping over the edges. On top of the chocolate, there are six swirls of white whipped cream, each topped with a small white marshmallow and garnished with chocolate curls and small chocolate shavings scattered over the cream. The cake is set against a white marbled background with a folded red cloth near the base of the stand, and a soft focus bowl of marshmallows and a stack of white plates in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreo cookies, crushed
4 tablespoons butter, melted
¼ teaspoon salt
4 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
3 tablespoons flour
3 hot cocoa packets with marshmallows
2 cups heavy whipping cream
2 eggs
1 cup heavy whipping cream (for ganache)
½ cup good quality chocolate chips
Whipped cream (for topping)
Mini marshmallows (for topping)
Chocolate shavings (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by spraying it with non-stick spray. Set aside.
Step 2: Place Oreo cookies in a food processor and pulse until you have fine crumbs. Add the melted butter and salt, then mix until well combined.
Step 3: Pour the cookie crumbs into the bottom of the springform pan. Use the back of a spoon to press the crumbs firmly, forming a crust that extends about 1 inch up the sides.
Step 4: Bake the crust for 10 minutes, then remove and allow it to cool.
Step 5: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese for 2–3 minutes until smooth and lump-free. Scrape the bowl sides occasionally.
Step 6: Add sugar and flour, mixing until just combined.
Step 7: Stir in the hot cocoa packets and mix until incorporated.
Step 8: Pour in 2 cups heavy cream. Mix on low speed, gradually increasing to high, and whip for 1–2 minutes until light and fluffy.
Step 9: Add eggs one at a time, mixing just until combined after each. Scrape bowl sides and mix once more until smooth.
Step 10: Pour the batter into the prepared crust. Bake for 15 minutes at 350°F, then reduce oven temperature to 200°F without opening the door. Bake for an additional 50–55 minutes until the center slightly jiggles like Jell-o.
Step 11: Turn off the oven and leave the door closed, letting the cheesecake rest inside for 30 minutes.
Step 12: Crack the oven door open and allow the cheesecake to cool slowly for 15 minutes. Then, remove from oven and cool to room temperature on a wire rack.
Step 13: Refrigerate the cheesecake for at least 6 hours, preferably overnight.
Step 14: For the ganache, heat 1 cup heavy cream in a microwave-safe dish for about 1 minute until hot. Pour over chocolate chips and let sit for 2–3 minutes. Whisk until smooth and thickened.
Step 15: Let the ganache cool for about 5 minutes, then pour evenly over the chilled cheesecake.
Step 16: Top with whipped cream, mini marshmallows, and chocolate shavings before serving.

Tips & Variations

For a more intense chocolate flavor, use dark chocolate chips in the ganache.
You can substitute regular Oreos with chocolate-free cookies for a different crust taste.
Let the cheesecake come to room temperature for 10–15 minutes before serving for easier slicing.
Add a splash of peppermint extract to the batter for a festive twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the ganache and toppings on until just before serving to maintain freshness. Reheat individual slices gently in the microwave if desired, but it’s best enjoyed chilled.

How to Serve

A slice of layered cake sits on a white plate with a white marbled surface beneath. It has three layers: the bottom layer is dark and crumbly, looking like a chocolate crust; the middle layer is thick and light brown with a creamy, smooth texture; the top layer is a glossy dark chocolate, thin and shiny. On top of the cake, there are two large swirls of white whipped cream, each garnished with small pieces of chocolate. In the background, a larger cake with the same layers and whipped cream decorations is placed on a gray speckled cake stand. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the fridge to fully set and develop its flavors.

What if I don’t have a springform pan?

A regular 9-inch cake pan can work, but it may be harder to remove the cheesecake cleanly. You can line the pan with parchment paper for easier removal.

Hot Chocolate Cheesecake Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

This Hot Chocolate Cheesecake is a decadent dessert combining the rich flavors of Oreo cookie crust, creamy cheesecake infused with hot cocoa, and a luscious chocolate ganache topping. Finished with whipped cream, mini marshmallows, and chocolate shavings, this dessert is perfect for chocolate lovers seeking a cozy, indulgent treat.

Author: Cleo
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 7 hours 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

20 Oreo cookies – crushed
4 Tablespoons butter – melted
¼ teaspoon salt

Cheesecake Filling

4 (8 oz) packages cream cheese – softened
¾ cup granulated sugar
3 Tablespoons flour
3 hot cocoa packets with marshmallows
2 cups heavy whipping cream
2 eggs

Topping

1 cup heavy whipping cream
½ cup good quality chocolate chips
Whipped cream
Mini marshmallows
Chocolate shavings

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by spraying it with non-stick spray. Set aside.
Make the crust: Place the Oreo cookies into a food processor and pulse until they become fine crumbs. Add melted butter and salt, and mix well until the mixture is combined.
Form crust in pan: Pour the cookie crumb mixture into the bottom of the prepared springform pan. Use the back of a spoon to gently press the crumbs down evenly and bring the crumbs about 1 inch up the sides to create a crust edge.
Bake crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove and allow it to cool while preparing the filling.
Cream the cream cheese: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed for 2-3 minutes until smooth and lump-free. Scrape sides and bottom of the bowl as needed.
Add dry ingredients: Add granulated sugar and flour to the cream cheese and mix until just combined, avoiding overmixing.
Incorporate hot cocoa: Add the contents of the three hot cocoa packets with marshmallows to the mixture and mix until just combined.
Whip heavy cream: Pour in 2 cups of heavy whipping cream and start mixing on low speed, gradually increasing to high. Whip for 1-2 minutes until well incorporated and slightly fluffy.
Add eggs: Add eggs one at a time, mixing just until combined after each addition. Scrape the sides of the bowl and give a final gentle mix to ensure the batter is smooth.
Bake cheesecake: Pour the cheesecake batter into the prepared crust. Bake at 350°F for 15 minutes. Without opening the oven door, reduce temperature to 200°F and bake for an additional 50-55 minutes, until the center slightly jiggles like Jell-O.
Rest cheesecake in oven: Turn off the oven and leave the door closed. Let the cheesecake rest inside the oven for 30 minutes.
Cool cheesecake: Crack the oven door open and allow the cheesecake to cool slowly for 15 minutes. Then remove from the oven and let it come to room temperature on a wire rack.
Refrigerate: Cover and refrigerate the cheesecake for at least 6 hours or overnight for best results.
Make ganache: Heat 1 cup of heavy cream in a microwave-safe dish for about 1 minute until hot. Pour the hot cream over ½ cup chocolate chips. Let sit for 2-3 minutes, then whisk together until smooth and thickened.
Cool ganache and pour: Allow the ganache to cool for 5 minutes, then pour evenly over the chilled cheesecake.
Decorate and serve: Smooth the ganache evenly over the top. Garnish with whipped cream, mini marshmallows, and chocolate shavings. Serve chilled and enjoy.

Notes

Using room temperature cream cheese ensures a smooth batter without lumps.
Do not overmix once eggs are added to prevent cracking during baking.
The slow cooling process in the oven helps prevent cracks on the cheesecake surface.
Letting the cheesecake chill overnight improves texture and flavor.
If you don’t have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin.
For a gluten-free version, substitute Oreo cookies with gluten-free chocolate cookies.
The ganache topping can be prepared in advance and refrigerated; gently rewarm before pouring.

Keywords: Hot Chocolate Cheesecake, Oreo Crust Cheesecake, Chocolate Cheesecake, Holiday Dessert, Cocoa Cheesecake