All the cozy delicious flavors of hot chocolate wrapped up into one rich and creamy cheesecake.
This post may contain affiliate links, please read the privacy policy for details.
hot chocolate cheesecake
Hello hello! Today we’re putting winter into a cheesecake. It all starts with a chocolate shortbread crust. I absolutely love using shortbread crusts in cheesecake because honestly, they’re WAY more delicious than graham cracker crusts. That chocolate shortbread crust gets topped with a rich, creamy chocolate cheesecake that’s swirled with marshmallow creme. All that gets baked and topped off with a whipped chocolate ganache and marshmallows for true winter cheesecake perfection.
There are quite a few steps to this cheesecake but the great news is it’s the perfect make-ahead dessert since you’ll have to chill the cheesecake for at least 8 hours before serving. Below you’ll find some tips and tricks that (I hope) are helpful for getting the perfect cheesecake. Happy baking!
what makes this hot chocolate flavored?
Hot chocolate isn’t particularly a real “flavor” since really it’s just chocolate. And we aren’t using any instant hot chocolate in this recipe because that’s just cocoa powder and sugar. So in order to make this cheesecake “hot chocolate” flavored instead of just chocolate, we’re swirling marshmallow creme into the cheesecake, pairing it with a cocoa powder shortbread crust and topping it off with a marshmallow creme swirled ganache. Because truly, one of the best things about hot cocoa is all of the marshmallows in it!
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Use room temperature ingredients:
It’s important that your ingredients are at room temperature so that they can easily incorporate with each other. Take out your cream cheese, egg, and heavy cream 1-2 hours before starting the cheesecake.
how to avoid cracks in a cheesecake
Here are my 4 best tips for avoiding cracks in your cheesecake –
- Mix the batter carefully – after adding in the eggs, you’ll want to make sure to only mix the batter until the eggs are fully incorporated. This will make sure we don’t add too much air into the batter, which will help keep the batter dense and avoid cracks forming on top.
- Tap the cheesecake on the counter – giving your cheesecake a few good taps on the counter prior to baking helps remove air bubbles that could cause cracks on top.
- Bake your cheesecake in a water bath – this helps to evenly bake the cheesecake from all sides.
- Cool your cheesecake in the oven – once your cheesecake is done baking, turn off the oven and leave the door of the oven just *slightly* ajar. Let the cheesecake sit like that for one hour before transferring it to the fridge. This process allows your cheesecake to slowly come down to room temperature rather than quickly going from 350F to room temperature, which makes it less likely that the top will crack.
how to tell when your cheesecake is done baking
Cheesecake is done baking when it’s only slightly wobbly in the center. I like to temp my cheesecake as a more accurate way to tell when it’s done. A thermometer stuck into the middle of the cheesecake should read 170 fahrenheit / 76 celsius.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients and substitutions
chocolate shortbread crust:
- Unsalted butter: salted or your favorite non-dairy butter stick will work perfectly here as well.
- Light brown sugar: for flavor and sweetness. Dark brown sugar will work perfectly as well.
- All purpose flour: for structure.
- Cocoa powder: use your favorite cocoa powder here. I used natural cocoa since that’s typically what is in instant hot chocolate packets. For a deeper chocolate flavor, you can use dutched or black cocoa powder.
- Salt & vanilla: for flavor.
chocolate cheesecake:
- Cream cheese: the base of the cheesecake and what makes it tangy, rich, and creamy.
- Eggs: binds the batter together.
- Granulated sugar: for sweetness and helps lock in moisture.
- Corn starch: for thickening up the cheesecake. You can substitute in 2 tbsp. of flour in its place if needed.
- Semi-sweet chocolate: use your favorite high quality any % cocoa chocolate bar here! I used Lindt 70%. I highly recommend using a chocolate bar rather than chocolate chips in this part for the best texture.
- Cocoa powder: use your favorite cocoa powder here. I used natural cocoa since that’s typically what is in instant hot chocolate packets. For a deeper chocolate flavor, you can use dutched or black cocoa powder.
- Heavy whipping cream: for moisture and richness. You could use sour cream in its place as well.
- Vanilla: for flavor.
- Marshmallow creme: for swirling into the cheesecake.
whipped ganache:
- Heavy whipping cream: thins out the ganache.
- Semi-sweet chocolate: use your favorite chocolate or chocolate chips here! I used semi-sweet chocolate chips.
how to make hot chocolate cheesecake
Here are some shots of making this cheesecake. You can find the full recipe at the end of this blog post!
- Combine all the chocolate shortbread crust ingredients in a small mixing bowl.
- Pat the crust down into a springform pan and bake for 10 minutes.
- Beat together the cream cheese, sugar, and cornstarch until light and fluffy.
- Beat in the eggs and vanilla until just combined.
- Mix in the melted chocolate, cocoa powder and heavy cream until just combined.
- Pour 1/3 of the cheesecake batter over the baked crust, then top with dollops of marshmallow creme. Vigorously swirl the marshmallow creme into the cheesecake. Then, pour in the remaining cheesecake batter. If any marshmallow creme rises to the surface, swirl it generously back into the cheesecake.
- Make the ganache, then let it cool down to room temperature. Beat it with a hand or stand mixer to whip it up.
- Spread the whipped ganache over the cheesecake then garnish with additional marshmallow creme, marshmallows, and chocolate. Slice, serve, and enjoy!
hot chocolate cheesecake recipe q&a
what size cake pan do I need?
You’ll need a 9″ springform pan for this cheesecake. You can use a 10″ springform, just note that your cheesecake will be thinner and will require a little less bake time. I wouldn’t recommend using a non-springform pan because it will be more difficult to get the cheesecake out of the pan, but if you’re okay with just serving the cheesecake from the pan, then a non-springform pan will work.
How should I store cheesecake?
The cheesecake should be out at room temperature for no more than 2 hours. Keep the cheesecake covered and stored in the fridge, where it will keep well for up to 5 days.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Hot Chocolate Cheesecake
Ingredients
Chocolate Shortbread Crust
- 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
Hot Chocolate Cheesecake
- 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.)
Whipped Ganache
- 225 g semi-sweet chocolate chips or bar (1 ⅓ c.)
- 225 g heavy whipping cream (1 c.)
Instructions
Chocolate Shortbread Crust
- Preheat the oven to 350°F / 175°C. Line the bottom of a 9" springform pan with parchment paper by placing the paper on the base, then snapping the pan together.
- In a small mixing bowl, melt the butter. Mix in the sugar, flour, cocoa powder, vanilla, and salt until you have a cohesive dough.
- Press the crust into the bottom of the springform pan, and bake for 10 minutes. In the meantime, make the cheesecake filling.
Cheesecake
- Break up the chocolate bars into small chunks and place them into a small microwave-safe bowl. Microwave the chocolate in 30 second intervals, stirring after each interval, until the chocolate is melted and smooth.
- Add the cocoa powder into the melted chocolate and mix until well combined. Set aside.
- Add the cream cheese, sugar, and cornstarch to a large mixing bowl (or to a stand mixer fitted with the paddle attachment.)
- Use a hand mixer (or stand mixer) to beat the ingredients together for 2 minutes, until smooth.
- Add the four eggs and vanilla into the cream cheese, and beat the mixture on low speed *just* until the eggs have been fully incorporated.
- Add in the heavy cream and melted chocolate mixture, and again beat on low speed just until the mixture is cohesive.
- Pour ⅓ of the cheesecake filling over the crust. Place dollops of the marshmallow creme onto the cheesecake, then use a knife to very generously swirl the marshmallow into the cheesecake batter.
- Pour the remaining cheesecake filling over the marshmallow creme. If any marshmallow is peaking through on top of the cheesecake, swirl it back into the batter.*
- Tap the pan on the counter a few times to help remove any air from the filling.
- Fill a 10×15" baking dish, or any larger pan that can reasonably fit the 9" springform inside of it, a third of the way with hot water. If desired, wrap tin foil around the bottom of your springform pan to avoid the possibility of water seeping into the springform.
- Place the springform pan into the larger pan, then place the whole thing into the oven. Bake for 70-80 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 170°F / 76°C.
- Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. before transferring it to the fridge to chill for at least 8 hours.
Whipped Ganache
- (Save this step for until you're ready to serve the cheesecake!)**
- Place the chocolate chips into a medium sized mixing bowl*** Heat the heavy cream on the stove or in a large liquid measuring cup in the microwave until it starts to simmer.
- Immediately pour the heavy cream over the chocolate, then mix the ingredients together until the chocolate is completely melted and smooth.
- Transfer the ganache to the freezer, and stir every 5-10 minutes until it has significantly thickened up and cooled to at least room temperature.
- Use a hand mixer to whip up the mixture until it is fluffy and has lighted in color.
- Swirl the whipped ganache over the cheesecake, then top with additional marshmallows, marshmallow creme and chocolate. Serve and enjoy!
Video
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.