Introduction

Indulge in this rich and creamy Hot Chocolate Cheesecake, featuring a crunchy Oreo crust and a luscious cocoa-flavored filling. Topped with fluffy whipped cream and cozy marshmallows, it’s the perfect dessert to warm you up on chilly days.

A slice of chocolate mousse cake sits center on a white plate with a crumbly dark chocolate crust as the bottom layer, a thick middle layer of smooth light brown chocolate mousse, and a top layer of fluffy white cream. On top of the cream, two large, square marshmallows dusted with cocoa powder rest, one leaning on the other. Cocoa powder is sprinkled around the cake and on the plate. A metal fork lies to the right side of the slice, and a blurred piece of cake and green small pine trees appear softly in the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oreo Crust:

30 Oreo cookies
60 g (4 tbsp) unsalted butter, melted

Cocoa Cheesecake:

680 g (24 oz) cream cheese (Philadelphia)
140 g (⅔ cup) granulated sugar
60 g (½ cup) sweetened cocoa powder
35 g (⅓ cup) unsweetened cocoa powder
120 g (½ cup) sour cream
50 ml (¼ cup) heavy cream (full fat)
2 tsp vanilla extract
4 large eggs, room temperature

Topping:

250 ml (1 cup) cold heavy cream
1-2 tablespoons powdered sugar
1 tsp vanilla extract
Marshmallows or mini marshmallows, for garnish

Instructions

Step 1: Finely crush the Oreo cookies in a food processor until you get fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand.
Step 2: Press the Oreo mixture firmly into the bottom and slightly up the sides of a 20 cm (8-inch) springform pan lined with parchment paper. Use the bottom of a glass to compact the crust. Refrigerate to firm while preparing the filling.
Step 3: Preheat your oven to 150°C (300°F). Boil water for a water bath.
Step 4: In a large bowl, beat the cream cheese on medium-low speed with an electric mixer until smooth and creamy. Gradually add the sugar and mix until combined.
Step 5: Sift in both sweetened and unsweetened cocoa powders and beat until fully incorporated. Add the sour cream, heavy cream, and vanilla extract, mixing until just combined.
Step 6: Beat in the eggs one at a time on low speed, mixing just until incorporated to avoid over-aeration.
Step 7: Pour the cheesecake batter over the chilled Oreo crust and smooth the top. Place the springform pan on a rack in a roasting pan.
Step 8: Carefully pour the boiling water into the roasting pan below the cheesecake to create a water bath.
Step 9: Bake for 60–75 minutes, until the edges are set but the center is still slightly wobbly.
Step 10: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Step 11: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight for best results. Run a knife around the edges before removing the springform pan.
Step 12: For the topping, beat cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the chilled cheesecake and garnish with marshmallows or mini marshmallows. Dust with cocoa powder if desired.
Step 13: Slice and enjoy your indulgent Hot Chocolate Cheesecake!

Tips & Variations

Bring all ingredients to room temperature before starting for a smooth, creamy batter.
Press the Oreo crust tightly to prevent crumbling during baking.
Tap the pan gently after pouring the batter to release air bubbles and avoid cracks.
Use a water bath during baking to keep the cheesecake moist and crack-free.
Mint Variation: Add 1-2 teaspoons peppermint extract and top with crushed candy canes.
Spicy Mexican Variation: Add a pinch of cayenne pepper and cinnamon to the batter for a warm kick.
Nutella Twist: Substitute cocoa powder with ½ cup Nutella for a hazelnut flavor.

Storage

Store the cheesecake without the topping in an airtight container in the refrigerator for up to 3–4 days. Add whipped cream and marshmallows just before serving to keep them fresh. You can freeze the cheesecake (without topping) for up to 1 month—wrap tightly in plastic wrap and use an airtight container. Thaw in the refrigerator for 6–8 hours before serving.

How to Serve

A slice of chocolate mousse cake sits on a white plate with a fine dusting of cocoa powder around it. The cake has three layers: a dark, crumbly chocolate base at the bottom, a thick, airy medium brown chocolate mousse layer in the middle, and a smooth, white whipped cream topping. Two large, square marshmallows covered with cocoa powder rest on the cake—one on top and one leaning beside it on the plate. A silver fork lies on the right side of the plate, and the background shows soft, blurred green pine trees on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, graham cracker crusts or shortbread cookie crusts are excellent alternatives to the Oreo crust.

Is baking the cheesecake in a water bath necessary?

Using a water bath helps prevent cracks and ensures a creamy texture. Without it, the cheesecake might have a slightly different texture and could crack.