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This Hot Chocolate Cheesecake blends the comfort of classic hot cocoa with the decadence of a creamy, no bake cheesecake to create a showstopper dessert. Each bite brings fudgy brownie, clouds of marshmallow mousse, and all the flavors of those winter mugs everyone loves. When I serve this at a family get together, there are never leftovers and someone always wants the recipe.
I first made this for a winter birthday when we wanted dessert that was over the top but still nostalgic. Now it is the dessert everyone requests for cold weather gatherings.
Ingredients
- Unsalted butter: Choose high quality for richest brownie flavor
- Dark cocoa powder: Opt for genuine Dutch process for intense color and taste
- Eggs: Use large and room temperature for best rise
- Granulated sugar: White sugar adds structure and pure sweetness
- Vanilla extract: Real vanilla boosts both the brownie and mousse
- Table salt: Just enough to enhance all the flavors
- Baking powder: Ensures a light but fudgy base
- All purpose flour: Sifted flour gives a tender crumb
- Cream cheese: Full fat and softened for the silkiest cheesecake texture
- Marshmallow fluff: Brings a classic cocoa vibe and creamy body
- Dry hot chocolate mix: Pick a brand you love to eat by the spoonful
- Cool Whip Thawed: This gives cloudlike creaminess with stability
- Mini marshmallow bits: Adds texture and the iconic cocoa topping look
- Chocolate syrup: The finishing touch for both shine and flavor
- Sprinkles and extra marshmallow bits: Pure fun and celebration in every slice
Instructions
- Prepare the Pan:
- Line the bottom of a nine inch springform pan with parchment paper and spray the sides thoroughly for easy unmolding.
- Make and Bake the Brownie Layer:
- Gently mix melted butter with cocoa powder until shiny then beat eggs sugar and vanilla extract in a separate large bowl until frothy. Combine the butter mixture with the egg mixture using a rubber spatula. Sift together salt baking powder and flour then fold gently into the batter. Spread in the prepared pan and bake at 350 degrees for twenty five minutes. Let cool completely in the pan.
- Set Up the Crust:
- Remove the cooled brownie from the pan by unlatching then inverting onto a plate lifting off the parchment and returning it to the pan right side up with sides reattached. This makes layering easier and keeps your crust intact.
- Whip up the Cheesecake Layer:
- Using a hand or stand mixer beat softened cream cheese and marshmallow fluff until completely smooth with no lumps visible. Add hot chocolate mix and blend until well combined and fluffy.
- Fold in Cool Whip and Marshmallow Bits:
- Measure two cups of Cool Whip and gently fold it into the cheesecake mix with a spatula until just combined then stir in marshmallow bits for little pops of texture. Take care not to deflate the mousse.
- Assemble the Layers:
- Spread the hot chocolate cheesecake in a thick even layer over the cooled brownie. Top with two more cups of Cool Whip for a pillowy finish. Refrigerate in the springform pan for at least four hours until fully set.
- Decorate and Serve:
- Once chilled remove the springform pan sides and gently slide the cheesecake onto your serving dish. Pipe remaining Cool Whip in pretty swirls around the edge sprinkle with marshmallow bits and fun sprinkles then drizzle chocolate syrup in lines or zig zags just before slicing.
One of my favorite moments was sharing this at a snow day brunch. Everyone gathered around the kitchen and fought for extra scoops of marshmallow bits to press on top. I never tire of how excited my niece gets when she sees the chocolate drizzle.
Storage Tips
Store the cheesecake covered in the refrigerator for up to four days. Make sure to seal tightly so the Cool Whip stays fluffy and the brownie does not dry out. If you want to freeze it make sure it is tightly wrapped in plastic and foil then thaw overnight in the fridge before serving for best texture.
Ingredient Substitutions
If you do not have Cool Whip stabilized whipped cream will work. Swap out the brownie base for store bought brownies in a pinch just trim to fit your pan. Marshmallow fluff can be substituted with whipped marshmallow cream if available. For a nut free version double check your hot chocolate mix and decorations.
Serving Suggestions
This cheesecake stands beautifully alone. For holidays add festive shaped sprinkles or colored marshmallows. Serve extra chocolate syrup and whipped cream on the side for guests to customize. It is also delicious with a cup of coffee cocoa or a splash of peppermint schnapps for adults.
Cultural and Seasonal Inspiration
Hot chocolate is beloved all over the world with each country adding its twist from cinnamon in Mexico to orange in Italy. Around the holidays I mix cinnamon or peppermint extract into the cheesecake for a seasonal spin and swap out sprinkles for crushed peppermint candies.
Seasonal Adaptations
Add peppermint or cinnamon extract for winter festivities
Top with fresh berries in spring for lighter flavors
Use caramel or peanut butter chips for a new take on classic layers
Success Stories
My friend made this for a bake sale and hers was the first to sell out before lunch. My aunt serves it for New Years Eve topped with edible gold stars. Kids never stop talking about the gooey brownie base and marshmallow surprise.
Freezer Meal Conversion
For the best results freeze before decorating with Cool Whip and sprinkles. Wrap well and freeze for up to two months. Defrost uncovered in the fridge then finish with toppings before serving. Slices can be wrapped individually for a quick sweet treat any time.
This festive cheesecake will wow any crowd and brings the playful joy of hot chocolate to every gathering. Let every slice be a celebration!
Common Recipe Questions
- → What type of chocolate mix works best?
Use your favorite hot chocolate mix for rich flavor. Opt for premium brands or dark chocolate blends if you prefer a less sweet profile.
- → How should I store this dessert?
Refrigerate the dessert in an airtight container. It keeps well for up to four days, maintaining its creamy texture and fresh taste.
- → Can I substitute homemade whipped cream for Cool Whip?
Yes, homemade whipped cream can be used in place of Cool Whip. Ensure it's whipped to stiff peaks for the right consistency.
- → Is it necessary to use mini marshmallows?
Mini marshmallow bits add a fun texture and classic hot chocolate flair but can be omitted or replaced with regular marshmallows cut into small pieces.
- → Can I make the brownie base ahead?
Yes, the brownie layer can be baked in advance. Store it in the pan, covered, to retain moisture before adding the creamy layers.
- → What's the best way to drizzle chocolate syrup decoratively?
Use a spoon or piping bag to create a gentle zigzag pattern over the top just before serving for an appealing finish.