Hot Chocolate Cheesecake

A slice of heaven in every bite! Our Hot Chocolate Cheesecake combines a decadent brownie layer with a smooth chocolatey cheesecake mousse. Perfect for chocolate aficionados! 🍫



For the Brownie Layer:

1/2 cup unsalted butter, melted

1/4 cup dark cocoa powder

2 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon table salt

1/4 teaspoon baking powder

3/4 cup all-purpose flour

For the Cheesecake Layer:

1 – 8 ounce package cream cheese, softened

1/2 cup marshmallow fluff

1 cup dry hot chocolate mix

1 – 16 ounce Cool Whip, thawed & divided

1 cup mini marshmallow bits + extra for garnish

1 tablespoon chocolate syrup

Sprinkles for garnish


Prepare the Brownie Layer: Preheat your oven to 350°F (175°C). In a bowl, mix together melted butter and cocoa powder until smooth. Beat in eggs, granulated sugar, and vanilla extract. Stir in salt, baking powder, and flour until just combined. Pour the batter into a greased 9-inch springform pan, spreading evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese until smooth. Add marshmallow fluff and hot chocolate mix, beating until well combined. Gently fold in half of the Cool Whip until the mixture is smooth. Stir in the mini marshmallow bits.

Assemble the Cheesecake: Spread the cheesecake mixture over the cooled brownie layer. Smooth the top with a spatula.

Chill: Refrigerate the cheesecake for at least 4 hours, or until set.

Garnish: Before serving, top the cheesecake with the remaining Cool Whip. Garnish with extra mini marshmallow bits, a drizzle of chocolate syrup, and sprinkles.

Serve: Slice and enjoy this indulgent Hot Chocolate Cheesecake, perfect for any chocolate lover’s dream dessert.

Tips and Variations:

  1. Quality Ingredients: For the richest flavor, use high-quality cocoa powder and chocolate syrup. The better the quality, the more decadent your cheesecake will taste.
  2. Cream Cheese: Ensure your cream cheese is at room temperature before mixing. This will help avoid lumps in your cheesecake layer and ensure a smooth, creamy texture.
  3. Mixing: When mixing your cheesecake batter, don’t overbeat. Overmixing can incorporate too much air, which might cause the cheesecake to rise and fall, leading to cracks.
  4. Cooling the Brownie Layer: Let the brownie base cool completely before adding the cheesecake layer. This helps to keep the layers distinct and prevents the cheesecake mixture from melting into the brownie.
  5. Chilling Time: For the best texture, chill the cheesecake overnight. If you’re short on time, four hours might suffice, but the longer it chills, the easier it will be to slice.
  6. Garnishing: Feel free to get creative with your garnishes. Aside from mini marshmallow bits, chocolate syrup, and sprinkles, consider adding crushed candy canes for a festive touch or a sprinkle of sea salt for a sweet and salty flavor profile.
  7. Serving: For clean slices, dip your knife in hot water and wipe it dry between each cut. This ensures a smooth slice through both the cheesecake and brownie layers.
  8. Variations: To customize your cheesecake, consider mixing in a tablespoon of espresso powder into the cheesecake layer for a mocha twist, or use peppermint extract instead of vanilla in the brownie base for a minty flavor.
  9. Storage: This cheesecake can be stored in the refrigerator for up to 5 days. For longer storage, you can freeze it without the garnishes for up to a month. Thaw in the refrigerator overnight before serving.
  10. Making it in Advance: This dessert is perfect for making ahead of time, especially for special occasions. Prepare it a day or two in advance, so you have one less thing to worry about on the day of your event.

Frequently Asked Questions (FAQs):

Q: Can I use a different type of pan if I don’t have a springform pan?
A: Yes, you can use a similar-sized pie dish or round cake pan. Just keep in mind that it might be trickier to remove the cheesecake for serving. Lining the bottom with parchment paper can help.

Q: Is there a substitute for Cool Whip?
A: Absolutely. If you prefer not to use Cool Whip, you can make your own whipped cream by beating 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form. This can be a more natural alternative with a similar texture.

Q: Can I make this recipe gluten-free?
A: Yes, to make this cheesecake gluten-free, simply substitute the all-purpose flour in the brownie layer with your favorite gluten-free flour blend. Ensure all other ingredients are gluten-free certified as well.

Q: How do I know when the cheesecake is set and ready to eat?
A: The cheesecake layer should feel firm to the touch and not jiggle excessively when gently shaken. The minimum chill time is 4 hours, but for the best texture, chilling overnight is recommended.

Q: Can I make the cheesecake without marshmallow fluff?
A: Yes, if you don’t have marshmallow fluff or prefer not to use it, you can omit it. The cheesecake will still be delicious, though you’ll miss out on the marshmallow flavor. Consider increasing the amount of mini marshmallows stirred into the cheesecake mixture for added texture and sweetness.

Q: How can I prevent cracks in my cheesecake?
A: Cracks can be caused by overmixing or sudden temperature changes. Avoid overbeating the cheesecake mixture, and try to let the cheesecake cool gradually in the oven with the door slightly ajar before transferring it to the fridge.

Q: Can I freeze the cheesecake?
A: Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing to avoid freezer burn. Thaw overnight in the refrigerator before serving. Note that garnishes should be added fresh just before serving for the best texture and presentation.

Creating this Hot Chocolate Cheesecake is more than just following a recipe—it’s an adventure into the heart of decadence itself. With its rich brownie base, creamy cheesecake layer, and irresistible garnishes, this dessert is guaranteed to satisfy any chocolate craving. Whether you’re a seasoned baker or new to the kitchen, the tips, variations, and FAQs provided should make your experience enjoyable and foolproof. Remember, the key ingredients in every great dessert are love and creativity, so don’t hesitate to add your personal touch. We can’t wait to hear about your success and see your own versions of this chocolatey delight. Happy baking!

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