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Hot Cocoa Cheesecake

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By Cassidy Morris
Updated Dec 10, 2023
Makers gonna make bake. Betty Crocker Maker Cassidy holding a tray of cookies.

Meet Cassidy, Making her own way since 2011

“I started creating my own treats when I was 13. I love how desserts have a way of bringing people together and making any day a little sweeter.”
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This smooth and creamy Hot Cocoa Cheesecake is so good for the holidays. It’s chocolaty, festive and delicious. The chocolate cookie crust and the marshmallow whipped cream perfectly complement the chocolate cheesecake.

Frequently Asked Questions

How can I make this the perfect winter treat?

Add holiday sprinkles to make it extra festive.

Hot Cocoa Cheesecake

  • Prep Time 45 min
  • Total 7 hr 45 min
  • Servings 16
  • Ingredients 12
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Ingredients

Cookie Crust

Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 cup dark chocolate chips, melted, cooled slightly
  • 3 eggs
  • 2 teaspoons vanilla

Topping

  • 1 cup cold heavy whipping cream
  • 1 jar (7 oz) Kraft Jet-Puffed marshmallow creme (1 1/2 cups)
  • Multicolored candy sprinkles, as desired

Instructions

  • Step 
    1
    Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 16 cookies in airtight container for another use.
  • Step 
    2
    Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with 2 layers of heavy-duty foil to prevent leaking.
  • Step 
    3
    In food processor, process half of the remaining 20 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in cocoa and 1/4 cup melted butter until well blended. Press very firmly on bottom and 1/2 inch up side of pan. Bake 14 to 16 minutes or until set in center.
  • Step 
    4
    In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar until smooth. Beat in melted chocolate. Beat in eggs one at a time, just until blended. Beat in vanilla. Pour into crust.
  • Step 
    5
    Bake 45 to 50 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved. Cool on cooling rack 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 6 hours or overnight before serving.
  • Step 
    6
    When ready to serve, discard foil and remove side of pan. If needed, run metal spatula alongside of cheesecake to loosen before removing pan. In chilled medium bowl, beat whipping cream until soft peaks form; add marshmallow creme, and beat until blended and smooth. Fit decorating bag with small round piping tip; fill with whipped cream mixture. Pipe little swirls of whipped cream around the edge; add sprinkles. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe
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