Hot Chocolate Cheesecake Mousse (Print-Friendly Format)
Rich chocolate meets creamy cheesecake on a fudgy brownie base, topped with marshmallow and silky mousse.
# Ingredients You’ll Need:
→ Brownie Base
01 -
113 g unsalted butter, melted
02 -
25 g dark cocoa powder
03 -
2 large eggs
04 -
200 g granulated sugar
05 -
1 teaspoon vanilla extract
06 -
0.5 teaspoon table salt
07 -
0.25 teaspoon baking powder
08 -
94 g all-purpose flour
→ Hot Chocolate Cheesecake Layer
09 -
226 g cream cheese, softened
10 -
120 g marshmallow fluff
11 -
100 g dry hot chocolate mix
12 -
453 g whipped topping (such as Cool Whip), thawed and divided
13 -
100 g mini marshmallow bits, plus extra for garnish
14 -
15 ml chocolate syrup
15 -
Sprinkles, for garnish
# How to Make It:
01 -
Preheat oven to 175°C. Line the base of a 23 cm springform pan with parchment paper and lightly grease the sides with nonstick baking spray.
02 -
Combine melted butter and cocoa powder in a bowl, stirring until smooth. In a separate bowl, beat eggs, granulated sugar, and vanilla extract until mixture is frothy. Incorporate the cocoa-butter mixture into the eggs.
03 -
Add salt, baking powder, and flour to the wet mixture. Beat until just combined. Spread the batter evenly in the prepared pan.
04 -
Bake for 25 minutes. Remove the pan from the oven and let the brownie cool completely.
05 -
Release the sides of the pan and invert the brownie onto a plate. Peel off the parchment. Flip brownie base back into the springform pan and secure the sides.
06 -
In a mixing bowl, beat softened cream cheese with marshmallow fluff until smooth. Add hot chocolate mix and beat again until fully incorporated.
07 -
Gently fold in 240 g (about 2 cups) of the whipped topping and the mini marshmallow bits. Spread this mixture over the cooled brownie base.
08 -
Spread an additional 240 g (about 2 cups) of whipped topping evenly over the cheesecake layer. Refrigerate for at least 4 hours to set.
09 -
Remove the pan sides and transfer cheesecake to a serving platter. Pipe remaining whipped topping around the edge using a piping bag fitted with a 1M star tip. Garnish with sprinkles and additional mini marshmallow bits.
10 -
Drizzle chocolate syrup over the top just before serving.
# Extra Tips:
01 -
For clean slices, use a hot, wet knife when cutting.