Hot Chocolate Cheesecake

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Are you looking for a delicious cheesecake idea? Check out this Hot Chocolate Cheesecake that’s sure to be a huge hit wherever you take it!

Hot Chocolate Cheesecake

​If you’re looking for a tasty treat that will hit the spot, then check out this Hot Chocolate cheesecake. Even though the temperature is hot you can still have the delicious taste of hot cocoa thanks to this Hot Chocolate Cheesecake. This rich and creamy dessert takes everything you love about hot chocolate desserts. It transforms it into a decadent, show-stopping treat that’s perfect for any time of year!  Combine it with a delicious appetizer like this delicious baked pizza dip recipe.

With a crisp OREO crust, a smooth cheesecake layer infused with your favorite hot chocolate mix, and a luscious chocolate ganache topping, this recipe delivers indulgence in every bite. Don’t forget the mini marshmallows on top—they add that classic cocoa touch and a bit of whimsy to every slice. It’s an easy, no-bake dessert that tastes like a dream and looks stunning on the dessert table.

Best of all, this cheesecake can be made ahead of time and chilled, making it a stress-free option when entertaining. Whether you opt for the full-size version or create individual mini cheesecakes, this dessert is guaranteed to impress. Ready to whip up this delicious treat? Read on to check out how easy it is to make. Have leftover Oreo cookies? Make these Oreo rice Krispie bars! 

Ingredients for Hot Chocolate Cheesecake

OREO Crust Ingredients:

• 24 OREOs (use whole cookies, no need to remove the filling)

• 3 tablespoons melted butter, or more as needed

Cheesecake Filling Ingredients:

• 1 (8 oz) package cream cheese, room temperature

• 1/2 cup white sugar

• 2 cups Cool Whip

• 1/3 cup hot chocolate powder or hot cocoa mix

Optional Ganache Topping:

• 1/3 cup milk

• 1/3 cup butter

• 1 1/4 cups sugar

• 1 teaspoon vanilla extract

• 1 cup chocolate chips (preferably semi-sweet chocolate)

• 1/2 cup mini marshmallows, optional

Directions

1. Prep the Pan

Grease a 9″ springform pan with nonstick cooking spray or line it with parchment paper. This will help with clean removal and prevent sticking to the sides of the pan.

2. Make the OREO Crust

In a food processor, crush 24 OREOs until they form fine crumbs.

Add in the melted butter and pulse or stir until the crumbs are moist and stick together.

Press the mixture into the bottom of the prepared pan using the back of a spoon or your fingers. Place the crust in the fridge while you work on the filling.

 

3. Prepare the Cheesecake Filling

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together room temperature cream cheese and white sugar on low speed until smooth and creamy.

 

Gently fold in the Cool Whip using a rubber spatula. Then add in the hot chocolate powder and continue folding

until the mixture is fully combined and fluffy.

Pour the cheesecake filling over the chilled crust and smooth out the top. Cover with plastic wrap and refrigerate while preparing the ganache (if using).

 

4. Optional: Make the Ganache Topping

In a medium saucepan, combine milk, butter, and sugar over medium heat. Stir continuously until the mixture is melted and smooth. Add vanilla extract and stir in the chocolate chips until fully melted. Remove from heat and pour evenly over the cheesecake.

While the ganache is still warm, top with mini marshmallows, chocolate shavings, or even crushed candy canes for a festive finishing touch.

Chill & Serve

Refrigerate the cheesecake for at least 2 hours, or ideally overnight, to allow it to set fully. When you’re ready to serve, run a sharp knife along the sides of the cheesecake and gently remove the springform pan ring.

Store leftovers in an airtight container in the fridge for up to 4 days.

Helpful Tips & Variations

• For a firmer texture, consider using double cream or a mix of low fat cream cheese and sour cream.

• Want to make hot chocolate cheesecake bars instead? Line a square baking dish with parchment and cut into squares after chilling.

• For a baked version, place the cheesecake into a larger pan and use a water bath. Adjust bake times accordingly.

• Add marshmallow fluff or whipped cream toppings just before serving for an extra indulgent touch.

• Try melting dark chocolate or melted chocolate chips into the filling for a richer twist.

Make It Mini!

Use a muffin tin lined with cupcake wrappers to make mini cheesecakes—just divide the crust and filling evenly. Chill as normal, and you’ve got a perfect little bite-sized hot cocoa cheesecake treat.

Why You’ll Love This Hot Chocolate Cheesecake

This recipe is one of those amazing recipes that’s easy to put together but tastes like it came from a gourmet bakery. It’s rich and creamy, but still light thanks to the Cool Whip. The chocolate crust made from crushed OREOs is the perfect contrast to the fluffy filling. And that ganache? Pure bliss.

It’s also a delicious way to celebrate winter birthdays, Christmas, or the New Year. And the best part? You can prep it in under 30 minutes, then let the fridge do the rest of the work!

If you’re searching for new cheesecake recipes, this Hot Chocolate Cheesecake is a must-try. Whether served as a classic round cheesecake or sliced into hot chocolate cheesecake bars, it’s sure to be a hit at any gathering. The next time you’ve got a craving for something sweet and cozy, remember this recipe. It’s truly the perfect cheesecake for cold days and warm hearts

                

Yield: 8 slices

Hot Chocolate Cheesecake

Prep Time: 30 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

This delicious no-bake hot chocolate cheesecake recipe will be a hit at your next gathering. Enjoy the delicious flavors of hot chocolate in a cool cheesecake treat!

Print

Ingredients

OREO Crust Ingredients

• 24 OREOs
• 3 Tablespoons melted butter, or more as needed

Cheesecake filling ingredients:

• 1-8oz packages cream cheese
• 2 cups cool whip
• 1/2 cup white sugar
• 1/3 cup hot chocolate powder

Optional Ganache Ingredients:

• 1/3 cup milk
• 1/3 cup butter
• 1 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 1/2 cup mini marshmallows, optional

Instructions

1. For the OREO crust: Grease a 9" circular baking pan (preferably springform) and set aside. In a food processor, combine the OREO cookies until the cookies are completely broken down into fine crumbs.
2. Add the butter in the food processor or in a bowl. Combine until large crumbs form. Press the OREO cookie mixture into the bottom of the springform pan to form a crust. Place in fridge as you prepare the cheesecake filling.
3. For the cheesecake filling: Beat together the cream cheese and sugar for 2 minutes, until fully combined.Gently fold in the cool whip and then the hot chocolate powder.
4. Fold the cheesecake mixture overtop of the OREO crust and refrigerate as you prepare the chocolate ganache topping.
5. For the optional ganache topping: Place milk, butter and sugar in a medium saucepan over medium heat.Stir frequently until the mixture is completely incorporated. Add the vanilla extract and chocolate chips and stir until completely melted. Remove from heat and pour over the cheesecake. Top with mini marshmallows while ganache is still wet.
6. Refrigerate for 2 hours or overnight.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 728Total Fat: 40gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 61mgSodium: 346mgCarbohydrates: 94gFiber: 2gSugar: 79gProtein: 5g

The nutrition value will change based on products used and size of slices.