Hot Chocolate Cheesecake
This Hot Chocolate Cheesecake combines a crunchy Oreo crust with a rich, creamy chocolate filling made with hot cocoa mix. Topped with homemade whipped cream, mini marshmallows, and peppermint candies, it’s an indulgent holiday cheesecake that tastes just like a cozy mug of hot chocolate!
Quick Snapshot:
- Total Time: About 9 hours, 20 minutes
- Pan Size: 9-inch springform pan
- Best Tip: Bake until the edges are set and the center has a very slight wobble
- Perfect for: A holiday dessert; parties
Making cheesecake from scratch doesn’t have to feel intimidating, friends!
With simple ingredients, an easy water bath, and gradual cooling process, this frozen hot chocolate cheesecake bakes up smooth and creamy without cracks. And because it needs to chill overnight, it’s the perfect make-ahead dessert for the holidays!
And to be sure this cheesecake will turn out just right, I tested this three times to ensure the texture is creamy and the flavor is on point.
The combination of hot chocolate mix and unsweetened cocoa powder gives this cheesecake its signature flavor.
Hot chocolate mix adds the sweet, creamy taste of the classic drink, while cocoa powder gives a deeper chocolate flavor. Add an Oreo crust, fluffy whipped cream, and mini marshmallows complete the hot cocoa experience!
And if you love hot chocolate flavors like I do, this frozen hot chocolate and hot chocolate cupcakes are favorites around here!
Ingredients Needed:
Oreo Crust:
- Oreos: Use regular Oreos, including the cream filling. Crush them into fine crumbs so the crust holds together.
- Unsalted butter: Melted butter binds the cookie crumbs.
Cheesecake Filling:
- Cream cheese: Use full-fat, brick-style cream cheese for the creamiest filling.
- Granulated sugar: Sweetens the filling.
- Hot chocolate mix: This creates the creamy, hot chocolate flavor.
- Unsweetened cocoa powder: Deepens the chocolate flavor and balances the sweetness of the cocoa mix.
- Eggs: Give the cheesecake structure.
- Sour cream: Adds moisture, richness, and a subtle tang.
Whipped Cream Topping:
- Heavy whipping cream: Keep it very cold so it whips properly.
- Powdered sugar: Sweetens and helps stabilize the whipped cream.
- Mini marshmallows: A festive topping that makes the cheesecake resemble a mug of hot chocolate.
- Chocolate peppermint candies: Add color, crunch, and a seasonal peppermint flavor.
- Crushed Oreos: For extra garnish.
How to Make Hot Chocolate Cheesecake:
This recipe is a breeze to whip up! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.
- Prepare the pan: Preheat the oven to 350°F. Grease a 9-inch springform pan and tightly wrap the outside with aluminum foil or a roasting bag to prevent water from seeping inside.
- Make the crust: Combine the crushed Oreos and melted butter, then press the mixture firmly into the bottom and up the sides of the pan. Bake for 8–10 minutes.
- Prepare the filling: Reduce the oven temperature to 325°F. Beat the cream cheese, sugar, hot chocolate mix, and cocoa powder until smooth. Mix in the eggs one at a time, then gently whisk in the sour cream.
- Assemble: Pour the filling over the Oreo crust and smooth the top.
- Prepare the water bath: Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- Bake: Bake for 55–65 minutes, until the edges are set and the center is slightly wobbly.
- Cool and chill: Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Cool on the counter for another hour, then refrigerate for at least 6 hours or overnight.
- Decorate: Beat the cold heavy cream and powdered sugar until stiff peaks form. Spread or pipe it over the chilled cheesecake and add marshmallows, peppermint candies, or crushed Oreos.
How to Prepare a Water Bath:
A water bath creates gentle, even heat around the cheesecake. It helps the filling bake evenly and reduces the chance of cracks, dry edges, or an overcooked center.
- Wrap the bottom and outside of the springform pan with several layers of aluminum foil before adding the filling. Make sure the foil extends high enough to prevent water from entering through the bottom of the pan. A heat-safe roasting bag can also provide an extra layer of protection.
- Place the wrapped springform pan inside a larger roasting pan (or other pan that the springform pan can fit inside). Once both pans are positioned securely, carefully pour hot water into the roasting pan until it reaches about 1 inch up the springform pan.
- Avoid splashing water into the cheesecake batter. It can be easier to place the pans on the oven rack first and then add the water.
How to Tell When Cheesecake Is Done:
- The outer 2–3 inches of the cheesecake should look set and slightly puffed. The center should still have a small, gentle wobble when the pan is lightly shaken.
- The center should move as one piece rather than appearing liquid or rippling beneath the surface. It will continue to set as the cheesecake rests in the turned-off oven, cools on the counter, and chills in the refrigerator.
- Do not wait for the entire cheesecake to become firm in the oven. If the center is completely set before you turn off the heat, the cheesecake may be overbaked by the time it cools.
Topping and Decorating Ideas:
For a classic hot chocolate look, spread or pipe the whipped cream over the top and add mini marshmallows. Chocolate peppermint candies give the cheesecake a Christmas look, while crushed Oreos reinforce the chocolate-cookie flavor.
Other topping ideas include:
- Chocolate curls
- Chocolate sprinkles
- Crushed candy canes
- Mini chocolate chips
- Chocolate sauce
- Hot fudge sauce
- Marshmallow bits
- A light dusting of cocoa powder
Make-Ahead Instructions:
This hot cocoa cheesecake is delicious make-ahead Christmas dessert! In fact, chilling it overnight gives the filling enough time to become firm, creamy, and easy to slice.
For the easiest schedule:
- Day one: Prepare, bake, and cool the cheesecake.
- Overnight: Refrigerate it until completely chilled.
- Day two: Prepare the whipped cream, decorate, and serve.
The undecorated cheesecake can be made up to two days before serving. Keep it tightly covered in the refrigerator, then add the whipped cream and toppings on the day you plan to serve it.
Storage and Freezing:
Store leftover hot chocolate cheesecake in an airtight container or tightly covered in the refrigerator for up to 5 days. Because the topping contains whipped cream, the leftovers need to be refrigerated.
- To freeze the cheesecake, first chill it completely. For best results, freeze it without the whipped cream or marshmallow toppings.
- Wrap the whole cheesecake or individual slices tightly in plastic wrap, followed by aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then decorate before serving.
Variations and Substitutions:
- Peppermint hot chocolate cheesecake: Use peppermint hot cocoa mix or add a small amount of peppermint extract to the filling.
- Salted caramel hot chocolate cheesecake: Drizzle the chilled cheesecake with caramel sauce and finish it with flaky sea salt.
- Mocha cheesecake: Add instant espresso powder to the filling to enhance the chocolate flavor.
- Different cookie crust: Substitute chocolate graham crackers for the Oreos. You may need to adjust the amount of melted butter.
- Different candies: Top the cheesecake with crushed candy canes, chocolate-covered espresso beans, or chopped chocolate instead of peppermint candies.
Tips and Tricks:
- Use brick-style, full-fat cream cheese rather than whipped cream cheese from a tub.
- Bring the cream cheese, eggs, and sour cream to room temperature before starting.
- Measure the hot chocolate mix instead of relying on packet count, as packet sizes vary.
- Beat the cream cheese mixture until smooth before adding the eggs.
- Mix on low speed after adding the eggs. Too much air can cause the cheesecake to rise rapidly and crack as it cools.
- Wrap the springform pan carefully to prevent water from reaching the Oreo crust.
- Use hot water in the water bath, but do not use vigorously boiling water.
- Avoid opening the oven while the cheesecake is baking.
- Cool the cheesecake gradually to prevent sudden temperature changes.
- Chill it for at least six hours before slicing. Overnight is even better.
- Use a sharp knife warmed under hot water for clean slices. Wipe the blade between every cut.
Troubleshooting:
Why is my cheesecake filling lumpy?
The cream cheese was probably too cold. Cold cream cheese does not blend smoothly with the other ingredients. Let it soften completely before mixing and scrape the bowl frequently.
Why did my cheesecake crack?
Cracks are commonly caused by overmixing, overbaking, or cooling the cheesecake too quickly. Mix the eggs on low speed, remove the cheesecake from active heat while the center still wobbles slightly, and follow the gradual cooling instructions.
Why did water get into the crust?
Water can enter through the seam of a springform pan if the foil is loose, torn, or too low.
Why is my cheesecake still soft?
The cheesecake may need more time to chill. It will remain somewhat soft while warm and develops its final texture after at least six hours in the refrigerator.
If the center looked liquid rather than gently wobbly when it came out of the oven, it may also have been underbaked.
Why isn’t my heavy cream forming stiff peaks?
The heavy cream may not be cold enough, so be sure to chill the cream until you are ready to use it. You can also refrigerate the mixing bowl and beaters for 10–15 minutes before whipping.
Frequently Asked Questions:
Can I use cocoa powder instead of hot chocolate mix?
No, because the hot chocolate mix contains sugar and often powdered milk or similar ingredients, while unsweetened cocoa powder is much stronger and more bitter. This recipe uses both ingredients for the right balance of sweetness and chocolate flavor.
Can I use any brand of hot chocolate mix?
Yes! Choose whatever brand you love.
Can I make this cheesecake without a water bath?
You can, but a water bath provides the most even texture and helps prevent cracks.
Can I use a regular cake pan?
A springform pan makes it much easier to remove and serve the cheesecake. A deep cake pan may work, but removing the chilled cheesecake without damaging it will be more difficult.
Serving Suggestions:
Pair a slice of cheesecake with:
- Coffee
- An iced latte
- Peppermint mocha
- A mug of oreo hot chocolate
If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below, share a photo with me on Instagram (tag @pumpkin_n_spice), or save this recipe to Pinterest so you can make it again whenever the craving hits!
More Holiday Desserts You’ll Love:
- Red Velvet Pound Cake
- Christmas Ritz Cracker Toffee
- Gingerbread Loaf
- No Bake Peppermint Cheesecake
- Hot Chocolate Cookie Cups
Hot Chocolate Cheesecake
Ingredients
- 30 regular Oreos, finely crushed
- 4 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened to room temperature
- ½ cup granulated sugar
- ½ cup hot chocolate mix (roughly two packets)
- ¼ cup unsweetened cocoa powder
- 4 large eggs
- ¾ cup sour cream, brought to room temperature
- ¾ cup very cold heavy whipping cream
- ¼ cup powdered sugar
- Mini marshmallows, for topping (if desired)
- Chocolate peppermint candies, for topping (if desired)
Method
- Preheat oven to 350℉ and spray a 9-inch springform pan with cooking spray. Line the outside of the pan with aluminum foil or a roasting bag. *This is because you will be using a water bath and do not want water seeping into the cheesecake. Set aside.
- In a medium bowl, combined the crushed Oreos and melted butter and mix well. If needed, add more melted butter until the crumbs stay together when pressed between your fingers.
- Pour the crumbs into the prepared pan and press firmly into the bottom and up sides of the pan.
- Bake for 8-10 minutes, or until set. Set aside to cool slightly while you make the rest of the cheesecake.
- Lower the oven temperature to 325℉.
- In a large bowl, beat the softened cream cheese, sugar, hot chocolate mix, and cocoa powder using a hand mixer or stand mixer with fitted paddle attachment on medium speed until smooth and creamy.
- Add in the eggs, one at a time, mixing on low speed until just combined.
- Whisk in the sour cream until just combined.
- Pour the filling over the Oreo crust and smooth the top evenly with a spatula. *The crust does not need to be completely cooled.
- Place the cheesecake in a large roasting pan (or pan that is larger than the springform pan) and then fill the roasting pan with hot (but not boiling water) until it reaches about 1 inch up the sides of the springform pan.
- Bake at 325℉ for 55-65 minutes, or until the edges are set and the center is just slightly wobbly when gently shaken. Turn off the oven and crack the oven door, but keep cheesecake in the oven for 1 hour.
- Then remove cheesecake to the counter to for an additional hour, then refrigerate for at least 6 hours (or overnight) before making the whipped cream topping.
- To a large bowl, add the cold heavy whipping cream and powdered sugar and beat on medium speed with a hand mixer until stiff peaks form, about 3-4 minutes.
- Pipe or spread the whipped cream onto the cheesecake and then top with mini marshmallows, peppermint candies, and/or crushed Oreos, if desired.
Notes
- Store leftover cheesecake wrapped loosely or under a cake dome in the refrigerator for up to 5 days.
- Individual slices can also be wrapped tightly in plastic wrap and foil and frozen for up to 2 months. Thaw overnight in the refrigerator before adding fresh whipped cream and toppings.
- See my tips and tricks for making this above the recipe box.
