Introduction

Indulge in this rich and creamy Hot Chocolate Cheesecake that perfectly combines the comforting flavors of chocolate and Oreo crust. It’s a decadent dessert ideal for cozy gatherings or special occasions. With a smooth chocolate filling and fluffy whipped cream topping, it’s sure to impress.

A thick chocolate cake with three visible layers sits on a white marbled surface: the bottom layer is dark and dense, the middle layer is creamy milk chocolate, and the top layer is white whipped cream sprinkled with cocoa powder. Large marshmallows, also dusted with cocoa powder, rest on top of the whipped cream, covering the entire surface. A triangular slice has been cut and slightly removed, showing the cake's soft texture. Nearby is a metal cake server with an old design and a woven white cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 Oreo cookies
60 g (4 tbsp) unsalted butter, melted
680 g (24 oz) cream cheese – Philadelphia
140 g (2/3 cup) granulated sugar
60 g (1/2 cup) sweetened cocoa powder
35 g (1/3 cup) unsweetened cocoa powder
120 g (1/2 cup) heavy sour cream
50 ml (1/4 cup) heavy cream – full fat
2 tsp vanilla extract
4 large eggs, room temperature
250 ml (1 cup) cold heavy cream
1-2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Crush the Oreos in a food processor until fine crumbs form. Add the melted butter and process again until the mixture resembles wet sand.
Step 2: Press the Oreo mixture firmly into the bottom and slightly up the sides of a 20 cm (8-inch) springform pan lined with parchment paper. Use the bottom of a glass to pack it tightly, then refrigerate to set.
Step 3: Preheat the oven to 150°C (300°F) and bring a medium pot of water to a boil for a water bath.
Step 4: In a large bowl, beat the cream cheese on medium-low speed until smooth and creamy. Gradually add sugar and mix well.
Step 5: Sift in the sweetened and unsweetened cocoa powders and beat until combined.
Step 6: Add sour cream, heavy cream, and vanilla extract, mixing just until incorporated.
Step 7: Beat in the eggs one at a time on low speed, mixing just until incorporated to avoid over-aerating.
Step 8: Pour the chocolate cheesecake filling over the chilled Oreo crust and smooth the top.
Step 9: Place the springform pan on the oven rack. Pour boiling water into a roasting pan or baking dish set on a lower rack underneath the cheesecake for a water bath.
Step 10: Bake for 60–75 minutes until the edges are set but the center still jiggles slightly.
Step 11: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Step 12: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight. Run a knife around the edges before releasing the springform pan.
Step 13: Transfer the cheesecake to a serving plate.
Step 14: For the whipped cream topping, beat the cold heavy cream with powdered sugar and vanilla extract on medium speed for 2–3 minutes until stiff peaks form.
Step 15: Spread the whipped cream evenly over the cheesecake and garnish with marshmallows, cocoa powder, or chocolate shavings if desired.
Step 16: Slice and enjoy your cozy, indulgent hot chocolate cheesecake!

Tips & Variations

For extra flavor, add a pinch of cinnamon or espresso powder to the cheesecake batter.
Use gluten-free Oreo cookies to make this dessert gluten-free.
Swap the whipped cream topping with a drizzle of chocolate ganache for added richness.
Ensure eggs are at room temperature for a smoother batter and better texture.
If you don’t have a springform pan, line a regular cake pan with parchment and be extra careful when removing the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped to prevent it from absorbing fridge odors. For best texture, remove from the fridge about 15 minutes before serving. Leftover whipped cream topping can be stored separately and added just before serving. This cheesecake is not recommended for freezing as the texture may change.

How to Serve

A round cake with a thick, dark brown base layer that looks dense and moist. On top, there is a thick layer of white whipped cream spread unevenly, dusted with brown cocoa powder. Seven large white marshmallows, each sprinkled with cocoa powder, sit on the whipped cream, arranged in a loose circle and some laying on their sides. The cake is placed on a white marbled round board with cocoa powder scattered around the base. Two white marshmallows lie next to the cake on the marbled surface. The background shows small green decorative trees and a white bowl filled with marshmallows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the fridge to fully set and develop flavors. Prepare it a day ahead for the best results.

What if I don’t have a water bath?

You can bake the cheesecake without a water bath, but be sure to wrap the springform pan in foil to prevent water seepage. The water bath helps gently cook the cheesecake, preventing cracks and ensuring a creamy texture.