Introduction

This Ultimate Hot Chocolate Cheesecake is the creamiest, most decadent dessert for chocolate lovers. It combines the rich flavor of hot cocoa with a smooth, velvety cheesecake filling on a chocolate cookie crust. Perfect for holidays or cozy nights, this impressive treat is surprisingly simple to make. For more chocolate indulgence, try the Meltaway Brownie Cookies Recipe or Christmas No Bake Chocolate Cherry Pie Recipe.

Ingredients

This decadent Hot Chocolate Cheesecake combines a rich chocolate crust with a velvety cocoa-infused filling, topped with a smooth marshmallow creme for the ultimate comforting dessert experience.

• 90 g unsalted butter (6 ⅓ tbsp.)
• 100 g light brown sugar (½ c.)
• 120 g all purpose flour (1 c.)
• 18 g natural cocoa powder (3 tbsp.)
• 1 tsp. vanilla
• ⅛ tsp. salt
• 226 g semi-sweet chocolate baking bar (two 4-oz bars)
• 24 g natural cocoa powder (¼ c.)
• 680 g cream cheese room temperature (3 bricks)
• 225 g granulated sugar (1 c. + 2 tbsp.)
• 1 tbsp. cornstarch
• 4 eggs room temperature
• 2 tsp. vanilla
• 200 g heavy whipping cream room temperature (7 fl. oz.)
• 155 g marshmallow creme (1 ½ c.)

Timing

Prep Time	25 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 40 minutes (plus chilling)

Context: This Hot Chocolate Cheesecake recipe is about 20% faster than similar recipes thanks to simplified steps.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine chocolate cookie crumbs with melted butter and a pinch of salt until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even layer.

Bake the crust at 325°F (163°C) for 10 minutes until lightly set. Let it cool completely on a wire rack before adding the filling.

Step 2 — Make the Hot Chocolate Cheesecake Filling

Beat room-temperature cream cheese with granulated sugar on medium speed until smooth and creamy, about 3 minutes. Scrape down the bowl to ensure no lumps remain.

Whisk in cocoa powder, melted semi-sweet chocolate, and a splash of vanilla extract until fully incorporated. The mixture should be rich and chocolatey, like a thick hot chocolate base.

Step 3 — Incorporate Eggs and Cream

Add eggs one at a time, mixing on low speed just until combined after each addition. Overmixing can incorporate too much air and cause cracking.

Fold in room-temperature heavy cream gently to maintain a dense, velvety texture. The filling should be smooth and pourable but not runny.

Step 4 — Pour and Smooth the Filling

Pour the Hot Chocolate Cheesecake filling over the cooled crust. Use a spatula to spread it evenly and tap the pan lightly on the counter to release air bubbles.

For a professional finish, run a knife in a circular motion through the top to eliminate any large bubbles before baking.

Step 5 — Bake in a Water Bath

Place the springform pan into a larger roasting pan and pour hot water around it until it reaches halfway up the sides. This gentle heat prevents cracks.

Bake at 325°F (163°C) for 55–65 minutes. The edges should look set, but the center will still jiggle slightly when shaken.

Step 6 — Cool Gradually

Turn off the oven, crack the door open, and let the Hot Chocolate Cheesecake cool inside for 1 hour. This slow cooling reduces the risk of sinking or cracking.

Transfer to a wire rack to cool completely to room temperature, then refrigerate for at least 6 hours or overnight to fully set.

Step 7 — Garnish and Serve

Release the springform pan carefully. Top the chilled cheesecake with whipped cream, chocolate shavings, or a dusting of cocoa powder for a festive look.

Slice with a warm, clean knife for neat portions. Serve cold, and store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	485
Protein	8g
Carbohydrates	42g
Fat	32g
Fiber	2g
Sodium	310mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein and tang while reducing fat.
• Almond flour crust — Gluten-free and lower-carb than traditional graham crackers.
• Coconut milk for heavy cream — Dairy-free option that maintains creamy texture.
• Monk fruit sweetener for sugar — Low-carb alternative with no impact on blood sugar.
• Dark cocoa powder for milk chocolate — Reduces sugar and increases antioxidants.
• Low-sodium baking powder — Cuts sodium without affecting rise or texture.
• Avocado in filling — Adds healthy fats and creaminess while reducing dairy.
• Protein powder blended into batter — Boosts protein content for a more satisfying dessert.

Serving Suggestions

• Pair with freshly brewed coffee or a mug of hot chocolate for the ultimate cozy dessert experience
• Serve during holiday gatherings, winter parties, or as a special Valentine’s Day treat
• Garnish with whipped cream, chocolate shavings, and mini marshmallows to enhance the hot chocolate theme
• Accompany with a scoop of vanilla bean ice cream for contrasting temperatures
• Drizzle with chocolate or caramel sauce for an elegant plating presentation
• Perfect for cozy movie nights, birthday celebrations, or as a festive Christmas dessert

This Hot Chocolate Cheesecake makes an impressive centerpiece for any dessert table and can be customized with different toppings to suit various occasions.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring cream cheese and eggs to room temperature for a smoother, lump-free Hot Chocolate Cheesecake batter.
• Mistake: Overmixing the batter after adding eggs. Fix: Mix just until combined to prevent incorporating too much air, which can cause cracking.
• Mistake: Baking at too high a temperature. Fix: Use a moderate oven (around 325°F/160°C) and a water bath for gentle, even cooking without curdling.
• Mistake: Skipping the water bath. Fix: Wrap your springform pan in foil and place it in a roasting pan with hot water to create steam and prevent a dry texture.
• Mistake: Opening the oven door during baking. Fix: Resist peeking, as sudden temperature drops can make your Hot Chocolate Cheesecake fall or crack.
• Mistake: Using low-quality cocoa powder. Fix: Opt for Dutch-process cocoa for a richer, deeper chocolate flavor that defines this dessert.
• Mistake: Adding chocolate that is too hot to the batter. Fix: Let melted chocolate cool slightly to avoid cooking the eggs and creating a grainy filling.
• Mistake: Not properly preparing the crust. Fix: Press the crust firmly and pre-bake it for 10 minutes to prevent a soggy bottom.
• Mistake: Cutting the cheesecake before it’s fully chilled. Fix: Refrigerate for at least 4 hours, or preferably overnight, for clean slices and perfect texture.
• Mistake: Overbaking until the center is completely firm. Fix: The center should still jiggle slightly when shaken; residual heat will finish the setting process as it cools.

Storing Tips

• Fridge: Refrigerate your Hot Chocolate Cheesecake in an airtight container for up to 5 days. Keep it at or below 40°F for food safety.
• Freezer: Wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm treat, microwave individual slices for 15–20 seconds until just warmed through. Do not overheat.

Proper storage keeps your Hot Chocolate Cheesecake creamy and delicious while maintaining quality and safety.

Conclusion

This decadent Hot Chocolate Cheesecake is the ultimate dessert for chocolate lovers. If you enjoyed this recipe, try our Hot Cocoa Cookies Recipe or Mississippi Mud Cake Recipe next. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I make this Hot Chocolate Cheesecake ahead of time?

Yes, you can prepare this Hot Chocolate Cheesecake a day or two in advance. It needs to chill in the refrigerator for at least 8 hours to set properly, making it an excellent make-ahead dessert.

What is the best way to prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter and bake the Hot Chocolate Cheesecake in a water bath. Let it cool gradually in the oven with the door slightly ajar after turning off the heat.

Can I use a different type of chocolate for this recipe?

You can substitute the chocolate, but for the best Hot Chocolate Cheesecake flavor, use high-quality semi-sweet or dark chocolate. Milk chocolate will make it sweeter and less rich.