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Hot Chocolate Cheesecake Recipe

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★★★★★

4.8 from 62 reviews

Indulge in a rich and creamy Hot Chocolate Cheesecake featuring a chocolate Oreo crust, luscious cocoa-flavored cream cheese filling, and a fluffy whipped cream topping. This decadent dessert is perfect for chocolate lovers seeking a smooth, velvety experience reminiscent of a warm cup of hot chocolate in every bite.

Ingredients

Scale

Crust

  • 30 Oreo cookies
  • 60 g (4 tbsp) unsalted butter, melted

Cheesecake Filling

  • 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

Whipped Cream Topping

  • 250 ml (1 cup) cold heavy cream
  • 1–2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Optional garnishes: marshmallows or mini marshmallows, cocoa powder, chocolate shavings

Instructions

  1. Prepare the Oreo crust: Crush the Oreo cookies in a food processor until they become fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand and is well combined.
  2. Form the crust: 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. Refrigerate to firm up while preparing the filling.
  3. Preheat oven and prepare water bath: Preheat your oven to 150°C (300°F). Boil a medium pot of water to use later in a water bath during baking.
  4. Make the cheesecake batter: In a large mixing bowl, beat cream cheese on medium-low speed with an electric mixer until smooth and creamy. Gradually add granulated sugar and beat until fully incorporated. Sift both sweetened and unsweetened cocoa powders into the mixture and mix until combined.
  5. Add wet ingredients: Stir in sour cream, heavy cream, and vanilla extract until just combined. Then, beat in eggs one at a time on low speed, mixing just until incorporated to avoid over-aerating the batter.
  6. Assemble and bake: Pour the chocolate cheesecake batter over the chilled Oreo crust and smooth the top with a spatula. Place a roasting pan or baking dish filled with boiling water on the oven rack below the cheesecake to create a water bath. Place the springform pan with cheesecake on the rack above. Bake for 60–75 minutes until edges are set but the center still jiggles slightly.
  7. Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Cover with aluminum foil and refrigerate for at least 6 hours or overnight for best results.
  8. Remove from pan: Before serving, run a knife around the edges of the cheesecake to loosen it, then release the springform pan and transfer the cheesecake to a serving plate.
  9. Prepare whipped cream topping: Beat cold heavy cream, powdered sugar, and vanilla extract on medium speed for 2–3 minutes until stiff peaks form.
  10. Top and garnish: Spread the whipped cream evenly over the chilled cheesecake. Garnish with marshmallows or mini marshmallows, dust with cocoa powder, or sprinkle chocolate shavings.
  11. Serve: Slice and enjoy your cozy, indulgent hot chocolate cheesecake!

Notes

  • Ensure eggs are at room temperature before adding for a silky batter.
  • Using a water bath while baking helps prevent cracks and ensures even cooking.
  • Chilling the cheesecake for several hours or overnight enhances flavor and texture.
  • Optional garnishes can be customized to your taste—try adding a drizzle of chocolate sauce for extra indulgence.
  • If you prefer a firmer crust, you can bake the Oreo crust alone for 10 minutes at 150°C before adding the filling.

Keywords: Hot Chocolate Cheesecake, Chocolate Cheesecake, Oreo Crust Cheesecake, Decadent Dessert, Cocoa Cheesecake

Find it online: https://victoriablair.com/hot-chocolate-cheesecake-recipe/