This Hot Cocoa Cheesecake with Marshmallow Whipped Cream transforms your favorite winter drink into a show-stopping dessert that will have everyone asking for seconds. I have been making cheesecakes in my kitchen for over thirty years, and this one holds a special place in my heart. It reminds me of those cold Sunday afternoons when my grandchildren would come over, rosy-cheeked from playing in the snow, eager for something warm and chocolatey.
There is something magical about capturing the cozy comfort of hot cocoa in a creamy cheesecake. The first time I made this was for a Christmas Eve gathering at the farmhouse, and I will never forget the moment my daughter-in-law took her first bite. Her eyes lit up just like a child on Christmas morning. The combination of that rich chocolate cookie crust, the velvety hot cocoa filling, and those billowy clouds of marshmallow cream creates exactly what winter desserts should be: pure comfort on a plate. The beauty of this recipe is how it brings together familiar flavors in an unexpected way, making it feel both nostalgic and special at the same time. Time to get our hands floury and create some magic.
What Makes This Hot Cocoa Cheesecake So Special
I have shared this recipe with friends and family for years, and it never fails to become the star of any winter gathering. What I love most about this dessert is how it captures that nostalgic hot cocoa flavor in a sophisticated presentation that is surprisingly simple to make.
- Uses everyday ingredients you likely have in your pantry, including your favorite hot cocoa mix
- Comes together with straightforward steps that even beginner bakers can master confidently
- Delivers consistent, creamy results thanks to the water bath technique
- Adapts easily to different flavor variations like peppermint, espresso, or white chocolate
- Creates that perfect balance between rich chocolate depth and light marshmallow sweetness
- Makes generous servings perfect for feeding a crowd at holiday celebrations
After making countless cheesecakes over the years, I have learned that the secret to success is not fancy ingredients or complicated techniques. It is understanding how a few simple steps work together to create something truly memorable.
Ingredient Spotlight
Chocolate cookie crumbs form the foundation of this dessert, providing a deep chocolate flavor that complements the cocoa filling beautifully. I always choose chocolate wafer cookies or Oreos with the filling scraped out, pulsed in my food processor until they are finely ground.
Cream cheese creates that signature silky texture we all love in cheesecake. In my kitchen, I prefer using full-fat Philadelphia brand at room temperature. It blends smoothly without lumps and gives you that perfectly creamy consistency.
Hot cocoa mix is the star ingredient that makes this recipe so special, infusing every bite with that comforting winter flavor. I have tested various brands, and any quality hot cocoa mix works well, though I lean toward ones with real cocoa for deeper chocolate taste.
Marshmallow fluff transforms ordinary whipped cream into something magical, adding sweetness and that distinctive marshmallow flavor that reminds you of floating marshmallows in your mug. The fluff also helps stabilize the whipped cream so it holds its beautiful shape.
Heavy cream whips up into soft, fluffy peaks that create the perfect cloud-like topping. I always make sure it is cold straight from the refrigerator, which helps it whip faster and hold its structure better.
Eggs act as the binding agent that gives cheesecake its structure while keeping it creamy rather than dense. Using room temperature eggs helps them incorporate smoothly into the batter without overbeating.
How to Make Hot Cocoa Cheesecake
Step 1. Betty always starts by preheating the oven to 325°F and setting up a roasting pan with hot water on the bottom rack. This water bath is your secret weapon against cracks and ensures even, gentle baking.
Step 2. Mix your chocolate cookie crumbs with melted butter until the mixture resembles wet sand, then press firmly into the bottom of your springform pan using the bottom of a measuring cup to create an even, compact crust.
Step 3. I have learned that beating the cream cheese and sugar together for a full 2 to 3 minutes creates the smoothest filling. Scrape down the bowl halfway through to catch any lumps hiding on the sides.
Step 4. Add the eggs one at a time on low speed, mixing just until each disappears into the batter, then gently fold in the hot cocoa mix until you see no streaks. Overbeating at this stage incorporates too much air and can cause cracks.
Step 5. Pour the filling over your crust and tap the pan gently on the counter a few times to release any air bubbles, then carefully place it in the water bath for baking.
Step 6. After years of making cheesecakes, I learned the perfect doneness test: the edges should be set and slightly puffed, while the center still jiggles like gelatin when you gently shake the pan. This takes 50 to 60 minutes.
Step 7. Turn off the oven but leave the cheesecake inside with the door closed for one hour. This gradual temperature change is Betty’s foolproof method for preventing those disappointing surface cracks.
Step 8. Once cooled to room temperature, refrigerate your Hot Cocoa Cheesecake for at least 4 hours or overnight, allowing the flavors to meld and the texture to become perfectly creamy and sliceable.
Step 9. Just before serving, whip your cold heavy cream to soft peaks, then gently fold in the marshmallow fluff using a rubber spatula. The key is to maintain that airy texture while fully incorporating the fluff.
Step 10. Spread the marshmallow whipped cream over your chilled cheesecake and garnish with mini marshmallows and chocolate shavings for that picture-perfect presentation that will make everyone reach for their cameras before their forks.
Keeping This Cheesecake Fresh
I typically store this cheesecake covered with plastic wrap or in an airtight container in the refrigerator, where it stays perfectly fresh for up to five days. The marshmallow whipped cream holds up surprisingly well, though it is always best within the first two days. If you are planning to serve this for a special occasion, I recommend adding the whipped cream topping just a few hours before serving for the fluffiest presentation.
Betty’s freezing method works beautifully for this recipe. Simply freeze the cheesecake without the whipped cream topping for up to one month. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. When you are ready to serve, thaw it overnight in the refrigerator and add freshly made marshmallow whipped cream before slicing.
For the best texture when serving, I let the cheesecake sit at room temperature for about 10 minutes before slicing. Use a sharp knife dipped in hot water and wiped clean between each cut. This simple trick gives you those beautiful, clean slices that look like they came from a bakery. The slight softening at room temperature really allows the flavors to shine through.
Perfect Partners for Hot Cocoa Cheesecake
- Fresh berry compote provides a bright, tart contrast to the rich chocolate and sweet marshmallow, cutting through the creaminess with every spoonful. I especially love using raspberries or strawberries during winter holidays.
- Strong brewed coffee or espresso makes an ideal companion, as the bitter notes balance the sweetness while the warmth complements the winter theme perfectly.
- Vanilla ice cream served alongside a slice adds another layer of indulgence and creates a delightful temperature contrast between cold and room-temperature that many of my guests adore.
- Peppermint bark pieces scattered around the plate bring a festive touch and add a refreshing minty element that pairs wonderfully with chocolate, perfect for Christmas gatherings.
- Salted caramel sauce drizzled over each slice introduces a sophisticated sweet-and-salty dimension that elevates this already decadent dessert to restaurant-quality status.
- Crushed graham crackers mixed with cinnamon sprinkled on top adds textural interest and reminds you of s’mores by the campfire, a lovely nod to another classic marshmallow treat.
For other dessert ideas to serve at your holiday gatherings, you might enjoy my Tres Leches Cake, Red Velvet Cheesecake Swirl Cake, or Blueberry Cream Cheese Croissant Casserole for a breakfast treat.
Common Questions
I recommend using graham cracker crumbs if you prefer a less intense chocolate flavor. Simply swap them measure-for-measure with the chocolate cookie crumbs, and you will still get excellent results.
To prevent this issue, make sure you are not overbeating the batter after adding eggs, use the water bath method, and allow gradual cooling in the turned-off oven. These three steps together work wonders.
Many home cooks find success making the cheesecake up to two days in advance and storing it covered in the refrigerator, then adding the marshmallow whipped cream topping on the day of serving.
Hot Cocoa Cheesecake with Marshmallow Whipped Cream
Ingredients
Equipment
Method
- Preheat oven to 325°F. Place a roasting pan filled with hot water on the bottom oven rack to create a water bath.
- Mix chocolate cookie crumbs with melted butter until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan.
- Beat cream cheese and sugar together with electric mixer for 2 to 3 minutes until completely smooth, scraping down bowl halfway through.
- Add eggs one at a time on low speed, mixing just until incorporated. Gently fold in hot cocoa mix until no streaks remain.
- Bake 50 to 60 minutes until edges are set but center still jiggles slightly when pan is gently shaken.
- Turn off oven and leave cheesecake inside with door closed for 1 hour to cool gradually and prevent cracking.
- Remove from oven, cool to room temperature, then refrigerate at least 4 hours or overnight.
- Before serving, whip cold heavy cream to soft peaks. Gently fold in marshmallow fluff with rubber spatula until combined.
- Spread marshmallow whipped cream over chilled cheesecake. Garnish with mini marshmallows and chocolate shavings if desired. Slice with hot knife for clean cuts.
