Description
A rich and indulgent cheesecake with the flavors of hot cocoa, topped with whipped cream and marshmallow fluff.
Ingredients
Scale
- For the Crust
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup hot cocoa mix
- For the Topping
- 1 cup heavy cream
- 1 cup marshmallow fluff
Instructions
- Preheat the oven to 325°F (160°C).
- Mix chocolate cookie crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add granulated sugar and mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Incorporate the hot cocoa mix until fully blended.
- Pour the filling over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set.
- Let the cheesecake cool, then refrigerate for at least 4 hours.
- Before serving, whip the heavy cream until soft peaks form.
- Spread the whipped cream over the cheesecake and top with marshmallow fluff.
Notes
- Use store-bought chocolate crust if short on time.
- Ensure all ingredients are at room temperature for best results.
- Refrigerate leftovers for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Decadent Hot Cocoa Cheesecake, cheesecake, dessert, hot cocoa