This baked Hot Cocoa Cheesecake is decadent, chocolatey, and topped with a dreamy marshmallow whipped cream. It’s the perfect make-ahead holiday dessert and tastes like a cup of hot chocolate.
If there’s one thing I love making during the holidays, it’s a baked cheesecake! This Hot Cocoa Cheesecake is a chocolate graham cracker crust topped with a rich chocolate cheesecake batter, ganache, and a marshmallow whipped cream. I add more marshmallows for pizazz, because why not when you’re going all out.
My recipe is perfection every single time… it doesn’t collapse, doesn’t dry out, and has the perfect amount of tangy cheesecake flavor while still tasting like hot chocolate. You can make it ahead of time which is perfect for holiday prep work. Not going to lie, it actually tastes best on day 3 so I recommend making it ahead anyways.
For more chocolate and marshmallow goodness, try my cheesecake S’mores Pie Dip or these Chocolate Chip Marshmallow Cookies.
Hot Cocoa Cheesecake Ingredients
Here’s everything you will need to make this baked cheesecake recipe and a few important notes, keep reading.
- Chocolate Graham Crackers: You’ll need about a sleeve and a half to make the crust. I don’t recommend swapping them for Oreo’s (like a lot of recipes call for), it really fights with the chocolate and doesn’t make the cheesecake taste like hot cocoa.
- Melted Unsalted Butter
- Salt
- Semi-Sweet Chocolate: Feel free to chop up a chocolate bar or use semi-sweet chocolate chips, either works. P.S. semi-sweet chocolate bars will contain 35% – 60% cocoa. The lower the percentage of cocoa, the sweeter the chocolate will be.
- Cream Cheese: Grab full fat cream cheese and make sure it’s softened to room temperature. Cold or even slightly cold cream cheese will make a lumpy cheesecake.
- Granulated Sugar
- Vanilla Extract
- Eggs: Brought to room temperature, so they combine into the batter well.
- Unsweetened Cocoa Powder: Amplifies the chocolate flavor without adding more sugar. I do not recommend using any other kind of cocoa powder as it will alter the consistency of the cheesecake.
- Heavy Whipping Cream: This gets used in the cheesecake batter and ganache. It also is the base to our marshmallow whipped cream so it should not be swapped for anything else.
- Espresso Powder: I always say this is optional, but really it adds a rich, nutty, chocolate flavor that’s perfect in this. I use Cafe Bustelo brand because they come in single-serve packets that last forever, and there’s no wasted espresso powder.
- Marshmallow Fluff: Also known as marshmallow creme. Grab any brand you want.
You’ll also need a 9″ springform pan, large roasting pan, an electric mixer (hand mixer or stand mixer), and a large pie carrier for easy storage.
How to Make Hot Cocoa Cheesecake
1. Bake the chocolate crust. Combine the ingredients, press it into the sides and bottom of your springform pan, and bake. Once cooled down, prepare the springform pan for a water bath.
2. Whip up the chocolate cheesecake. Melt the chocolate and espresso together, set aside to cool. Whip together the cheesecake batter, add the chocolate espresso mixture, and spread it into the springform on top of the chocolate crust.
3. Bake, cool, and refrigerate the cheesecake. Place the springform pan and roasting pan in the oven, pour boiling water into the roasting pan (to make the water bath. Bake the cheesecake, then turn off the oven and open it 1 inch to cool down. Place the cheesecake in an airtight container and refrigerate overnight.
4. Make the marshmallow whipped cream. Whip the heavy whipping cream and marshmallow fluff until it’s somewhere between soft and stiff peaks, then refrigerate.
5. Make the chocolate ganache. Heat the heavy whipping cream, pour it over the semi sweet chocolate to melt, and whisk two together until smooth and lump free.
6. Top and serve the Hot Cocoa Cheesecake. Over the cooled cheesecake, spread on the chocolate ganache and then the marshmallow whipped cream. Sift over more unsweetened cocoa powder and add large marshmallows to the top. Cut the cheesecake and serve.
Storing & Freezing Information
You’ll want to let your Hot Cocoa Cheesecake cool completely before placing it in an airtight container or covering tightly with aluminum foil. It can be refrigerated for up to 10 days or frozen up to 2 months. When you’re ready to serve, thaw it overnight in the refrigerator or let it sit at room temperature for 15-30 minutes.
Make Ahead Information
This Hot Cocoa Cheesecake is a holiday host’s dream! You can prepare the entire cheesecake up to 4 days before serving, which actually improves its flavor and texture.
Just prepare the crust and cheesecake filling, then bake, cool completely, and refrigerate. To maintain the fresh texture of the toppings (chocolate ganache, marshmallow whipped cream, unsweetened cocoa powder, and marshmallows) add them no more than 12 hours before serving to maintain the cream’s fresh texture.
3 Recipe Tips For A Really Great Cheesecake
1. Take your time. Good cheesecakes require love and attention, they cannot be rushed. This recipe takes 2 days. 1 day to bake the crust and cheesecake, plus allowing it to cool/refrigerate. Day 2 is adding the chocolate ganache and marshmallow whipped cream. This 2 day deal actually makes it easier to prep for the holidays because it’s a recipe that can be broken up depending on how you need.
2. Choose a semi-sweet chocolate you love. I cannot stress this enough, because if you don’t like how the chocolate tastes on it’s own then you won’t like the cheesecake. I use Aldi’s mini semi-sweet chocolate chips or Ghirardelli 60% cocoa chocolate bars when I make this recipe. Just make sure the cocoa percentage is no more than 60% or the cheesecake will be bitter.
3. Don’t skip the water bath. These make the environment in your oven humid which cheesecakes love. It allows them to bake evenly, makes them tender and soft throughout, and it will prevent the cheesecake from cracking as it cools.
More Holiday Dessert Recipes
Hot Cocoa Cheesecake
EQUIPMENT
- springform pan - 9 inch
- roasting pan - 17×12 inch
- Aluminum Foil - heavy duty, 18 inch
- oven-safe roasting bag - large, 19×23 inch
- stand mixer or hand mixer
- pie carrier - 12 inch, for storage
INGREDIENTS
Chocolate Cheesecake
- 2 cups chocolate graham cracker crumbs
- 6 tablespoons unsalted butter - melted
- ¼ teaspoon salt - divided (half goes in crust, half goes in cheesecake)
- 12 ounces semi-sweet chocolate - chopped
- ½ teaspoon espresso powder - optional, but really boosts the chocolate flavor
- 32 ounces cream cheese - full fat, softened to room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 eggs - room temperature
- ¼ cup unsweetened cocoa powder
- ⅔ cup heavy whipping cream - room temperature
Marshmallow Whipped Cream
- 1 cup heavy whipping cream - cold
- 1 7 ounce jar marshmallow fluff
Chocolate Ganache
- ½ cup semi-sweet chocolate - chopped
- 3 tablespoons heavy whipping cream
Hot Cocoa Cheesecake Topping
- 12 marshmallows - or mini marshmallows
- 2 tablespoons unsweetened cocoa powder - sifted over cheesecake
INSTRUCTIONS
Chocolate Graham Cracker Crust
- Preheat oven to 350 °F and arrange rack to low center of the oven. Lightly spray a 9 inch springform pan with non-stick cooking spray and set aside.
- In a food processor or blender, pulse the chocolate graham crackers until a finely ground sandy texture.
- Add the chocolate graham cracker crumbs to a bowl with the melted unsalted butter and ¼ teaspoon of salt. Stir until the crumbs are wet and coated with butter.
- Pour crumbs into the prepared springform pan and press them 1 to 1 ½ inches up the sides and in the bottom.ELIZABETH'S TIP: Use a flat bottomed bowl or small measuring cup instead of your fingers to do this.
- Bake for 10 to 12 minutes. Remove from the oven and set aside to cool so you are able to prepare the pan for it's water bath.
- Lower oven temperature to 325 °F.
Prepare Springform Pan for Water Bath
- Place a large sheet of 18 inch, heavy duty aluminum foil on a flat surface. Put cooled springform pan in the middle of the foil and gently fold up the sides to hug the perimeter of the pan. Be careful to not create any holes in the foil.
- Place an oven-safe roasting bag on a flat surface and set the foil lined springform pan down into the bag. Pull up the sides so it is in line with the top of the pan. This will ensure no water leaks into your cheesecake while it cooks. ELIZABETH'S NOTE: Skip the oven-safe roasting bag and triple wrap the cheesecake pan in aluminum foil instead.
- Place the prepared springform pan into a large roasting pan and set aside.
Chocolate Cheesecake
- Add semi-sweet chocolate to a double boiler. Allow it to melt until smooth. Stir in the espresso powder and set aside to cool down (do not let it become hard).ELIZABETH'S NOTE: The microwave can be used as well. Heat the chocolate in 30 second increments, stirring in between each until 90% of the chocolate has melted.
- Fill up a tea kettle with water and place it on the stove over medium heat to come to a screaming boil. This will be used in the water bath later.
- Cut the softened cream cheese into chunks and beat in a large bowl until smooth and fluffy in texture (about 3 to 4 minutes).
- Add the granulated sugar and beat until the two are combined and the mixture has lightened in texture (about 3 to 4 more minutes).
- Add and combine the ¼ teaspoon salt and vanilla extract (about 1 minute).
- Add the room temperature eggs one at a time. Mix each for about 30 seconds and be sure to scrape to bowl down between each addition. Do this until all 4 eggs are added (about 2 minutes).
- Sift in the unsweetened cocoa powder and combine (about 1 minute)
- Add the cooled semi-sweet chocolate mixture and combine until incorporated (about 1 to 2 minutes).
- While mixing on low speed, slowly pour in the room temperature heavy whipping cream while and continue mixing until all is incorporated (about 2 to 3 minutes). Set aside.
- Pour chocolate cheesecake filling into the prepared springform pan and over the chocolate graham cracker bottom. Smooth it out using a silicone spatula.
- Place the roasting pan/ springform pan into the oven.
- Without touching the hot oven, carefully pour boiling water into the roasting pan to create a water bath for the cheesecake. The water should be halfway up the side of the springform pan, about 1 ½ inches.
- Bake the cheesecake for 1 ½ hours.
- Turn off oven and crack open the oven door 1 inch (use a wooden spoon to keep it open 1 inch if the oven door naturally doesn't stay open 1 inch). Keep the cheesecake in the oven to gently cool it down for 1 hour.
- Carefully place the cheesecake (in the springform pan and wrapped with the aluminum foil) in an airtight container overnight. Alternatively, tightly wrap with aluminum foil over the top.
Marshmallow Whipped Cream
- To a medium sized bowl, add the heavy whipping cream. Beat on medium to high speed until soft peaks (the whipped cream holds it's shape but is still droopy and runny).
- Microwave the marshmallow fluff for 15 seconds (this prevents a lumpy whipped cream) and set aside.
- Add the marshmallow fluff and beat on medium speed until fully incorporated and peaks form. Refrigerate.
Chocolate Ganache
- Place semi-sweet chocolate into a small bowl or measuring cup and set aside.
- Heat heavy whipping cream in a small saucepan on the stove top until a light simmer.ELIZABETH'S NOTE: The microwave can be used as well. Just be sure the cream does not come to a boil and bubble.
- Pour the steaming cream over the milk chocolate chips and allow it to rest 2 to 3 minutes. Whisk together until smooth.
Topping and Serving the Hot Cocoa Cheesecake
- Remove cheesecake from refrigerator and remove the aluminum foil. Open latch on springform pan, gently open it, and lift up and away from the cheesecake.
- Spread ganache overtop of the cold cheesecake so it reaches all the way to the edges and is evenly distributed.
- Remove marshmallow whipped cream from the refrigerator and spoon it over top of the chocolate ganache. Spread out into an even layer.
- Sift 1 to 2 tablespoons of unsweetened cocoa powder over the cheesecake and top that with 12 large marshmallows.
- Cut in 16 pieces and serve. ELIZABETH'S NOTE: This is a tall and decadent cheesecake, small slices are more than enough to serve to guests but cut them any size you wish.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container or wrapped with aluminum foil, for up to 10 days.
- Frozen, in an airtight container or wrapped with aluminum foil, for up to 2 months.
- When ready to serve, thaw it out overnight in the refrigerator or sitting at room temperature for 15 to 30 minutes.
MAKE AHEAD INFORMATION
- Prepare up to 4 days prior to serving.
- Bake the crust and cheesecake, cool completely, and refrigerate at least overnight.
- Add the toppings (ganache and marshmallow whipped cream) no more than 12 hours before serving. Add the unsweetened cocoa powder and marshmallows right before serving.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made this for my family for the holidays, it was so delicious, they loved it! Highly recommend making this dessert!