As the first snowfall blankets the ground, I find myself craving the embrace of warmth and comfort that only rich, creamy desserts can provide. Enter my beloved Hot Chocolate Cheesecake, a delightful twist on two classic treats that brings the cozy essence of the holiday season straight to your table. With its luscious Oreo crust and clouds of fluffy whipped cream on top, this cheesecake not only impresses your guests but also comes together relatively quickly, allowing you to spend more time enjoying festive moments with family. Whether you’re preparing dessert for a holiday gathering or simply treating yourself after a long day, this recipe guarantees a sweet escape from the ordinary. Ready to dive into this deliciously decadent creation? Let’s get started! Why is this Hot Chocolate Cheesecake special? Indulgent Flavor: The rich combination of hot cocoa mix and cream cheese creates a decadent experience that’s a perfect seasonal indulgence. Oreo Crust: Offering a tasty twist, the crunchy Oreo crust sets the stage for the creamy filling, elevating the overall dessert experience. Crowd-Pleaser: Whether for family gatherings or holiday parties, this cheesecake is sure to impress guests with its stunning look and delicious taste. Versatile Options: Want to make mini cheesecakes or cheesecake bars? Feel free to adapt the recipe to fit any occasion! Quick and Easy: With straightforward steps, you can whip up this delightful dessert in no time! Plus, check out options like Oreo Cheesecake Cookie for more ways to satisfy that sweet tooth. Hot Chocolate Cheesecake Ingredients For the Crust • Oreo Cookies – A deliciously crunchy foundation that adds sweetness. Feel free to experiment with graham crackers for a unique flavor. • Unsalted Butter – This rich ingredient binds the crust perfectly. Make sure it’s melted for smooth mixing. For the Cheesecake Filling • Cream Cheese – The heart of the cheesecake, lending a creamy texture. Ensure it’s at room temperature for easy blending. • Granulated Sugar – Sweetens the filling for a delightful taste. Consider using brown sugar for a richer flavor. • Hot Cocoa Mix – Provides that signature hot chocolate flavor to the cake. Select your favorite brand for best results. • Unsweetened Cocoa Powder – Accentuates the chocolate essence without extra sweetness. Opt for Dutch-processed for a smoother finish. • Sour Cream – Adds moisture and depth to create a luscious filling. Greek yogurt can be used as a light substitute. • Heavy Cream – Contributes richness and a velvety texture to the cheesecake. Coconut cream works as a great dairy-free alternative. • Pure Vanilla Extract – Enhances the overall taste profile of the cheesecake. Steer clear of imitation vanilla for a truly delicious flavor. • Large Eggs – Essential for structure and stability as the cheesecake bakes. Room temperature eggs mix in seamlessly. For the Whipped Topping • Heavy Cream for Topping – Creates a fluffy finish atop the cheesecake. Chilling it beforehand leads to better whipping. • Powdered Sugar – Sweetens the whipped cream for a delightful touch. Regular granulated sugar can work too; just blend for an even texture. Feel free to use these ingredients as you embark on your journey of creating an irresistible Hot Chocolate Cheesecake that will surely delight your family and friends! Step‑by‑Step Instructions for Hot Chocolate Cheesecake Step 1: Prepare the Crust Preheat your oven to 325°F (160°C). In a food processor, blend Oreo cookies into fine crumbs and combine with melted unsalted butter until evenly mixed. Press this mixture firmly into the base and along the sides of a greased 9-inch springform pan. Bake for 11 minutes until set, then remove from oven and let cool as you prepare the filling. Step 2: Make the Cheesecake Filling In a large mixing bowl, beat the room temperature cream cheese and granulated sugar on medium speed until smooth and creamy, about 2 minutes. Gradually mix in the hot cocoa mix, unsweetened cocoa powder, sour cream, heavy cream, and pure vanilla extract, scraping the bowl as needed. Once combined, add the large eggs one at a time, mixing on low speed until just combined, ensuring not to overmix. Step 3: Bake in a Water Bath Place the springform pan, containing your cheesecake mixture, inside a large roasting pan. Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 75-85 minutes or until the edges are set and the center has a slight jiggle. Once done, turn off the oven, crack the door, and let the cheesecake cool slowly for 30 minutes. Step 4: Chill and Serve After cooling in the oven, transfer the cheesecake to a cooling rack and let it sit uncovered until it reaches room temperature. Then, chill the cheesecake covered in the refrigerator for at least 6 hours or overnight for the best texture. When ready to serve, whip the heavy cream with powdered sugar and additional vanilla extract until medium peaks form, then spread it generously over the chilled Hot Chocolate Cheesecake before slicing. Make Ahead Options These Hot Chocolate Cheesecakes are perfect for busy home cooks looking to save time during the holidays! You can prepare the Oreo crust and the cheesecake filling up to 24 hours in advance. First, make the crust and press it into the springform pan, then mix the cheesecake filling and pour it over the crust. Cover and refrigerate overnight, which not only helps the flavors meld together but also ensures a firmer texture. When you’re ready to serve, simply bake the cheesecake and allow it to cool as directed, then chill it for at least 6 hours before adding the whipped topping. This way, you’ll have a beautiful and delicious dessert ready to impress your guests with minimal last-minute effort! Storage Tips for Hot Chocolate Cheesecake Fridge: Store your Hot Chocolate Cheesecake in an airtight container for up to 5 days. This will keep it fresh and prevent it from absorbing unwanted odors. Freezer: For longer storage, freeze individual slices of cheesecake in an airtight container or wrap them tightly in plastic wrap, where they will stay good for up to 30 days. Thawing: When you’re ready to enjoy, simply transfer the frozen slice to the refrigerator and let it thaw overnight. This allows the cheesecake to regain its creamy texture. Reheating: If you prefer your cheesecake slightly warm, you can microwave a slice for about 10-15 seconds. Just be sure not to overheat it, as it may lose its delightful creaminess. Hot Chocolate Cheesecake Variations Feel free to make this Hot Chocolate Cheesecake your own with these exciting twists and substitutions! Mini Cheesecakes: Use a muffin pan to create bite-sized cheesecakes; bake for 18-20 minutes for a fun, shareable treat. Cheesecake Bars: Halve the recipe and pour the batter into an 8×8 or 9×9 inch baking pan for delicious, easy-to-slice bars suitable for parties. Dairy-Free: Substitute cream cheese and heavy cream for vegan alternatives like cashew cream and coconut cream, while still maintaining a creamy texture. Sugar-Free Version: Use a sugar substitute such as erythritol or stevia to make this dessert suitable for those watching their sugar intake. Minty Indulgence: Add a teaspoon of peppermint extract to the filling for a refreshing holiday twist, channeling the flavors of winter wonder. Whipped Topping Twist: Instead of plain whipped cream, mix in some cocoa powder or melted chocolate for a richer topping that mesmerizes the palate. Flavor Boost: Toss in some chocolate chips or caramel swirls into the cheesecake for an unexpected delight that takes every bite to new heights. Texture Change: For a firmer texture, increase the baking time slightly; this helps achieve a denser cheesecake that holds its shape beautifully. For more delicious cheesecake variations, don’t forget to explore my recipe for Chocolate Cherry Cheesecake or check out the creamy goodness of the Burnt Basque Cheesecake. Each option is a delightful way to enjoy everything cheesecake has to offer! What to Serve with Decadent Hot Chocolate Cheesecake? Indulging in rich desserts like this cheesecake invites the joy of pairing delightful side dishes and drinks to enhance your experience. Fluffy Marshmallow Topping: A nostalgic addition that mirrors the comforting cocoa flavor, bringing a delightful chew that balances the cheesecake’s richness. Peppermint Hot Chocolate: A warm, festive beverage that harmonizes beautifully with the chocolatey notes, making your holiday gatherings feel even more magical. Chocolate-Covered Strawberries: The bright burst of fresh fruit cuts through the creamy sweetness, creating a perfect contrast that is visually stunning and delicious. A treat that adds a touch of elegance to any dessert table! Frozen Yogurt: A light, tangy alternative to ice cream, its refreshing quality complements the cheesecake beautifully, making it a perfect palate cleanser. Spiced Apple Cider: The warm spices in this drink pair wonderfully with the rich chocolate, creating a comforting, seasonal experience that feels like a big hug in a mug. Mini Cheesecake Bites: If you’re in the mood for variety, whip up some mini versions using the same recipe! They make for charming, bite-sized morsels that are perfect for sharing at a gathering. Whipped Cream Spritz: Top your slices with an extra touch of fluffy whipped cream for an indulgent finish that elevates each bite. Don’t hesitate to sprinkle some cocoa powder on top for that chic look! Expert Tips for the Best Hot Chocolate Cheesecake Water Bath Wonder: Using a water bath while baking helps prevent cracks in your hot chocolate cheesecake. The steam keeps the environment moist. Cool, Don’t Rush: Allow the cheesecake to cool slowly in the oven to avoid sudden temperature changes, which can cause it to crack. Room Temperature Ingredients: Ensuring all dairy ingredients are at room temperature promotes smoother mixing and a creamy texture. Chill Before Whipping: For a fluffy whipped topping, chill your heavy cream prior to whipping. Cold cream whips better and holds its shape longer. Mini Cheesecake Tips: If making mini cheesecakes, adjust baking time to about 18-20 minutes for a perfect bite-sized treat! Quality Ingredients: Using high-quality cocoa and vanilla enhances the flavor of your hot chocolate cheesecake, making every slice unforgettable. Hot Chocolate Cheesecake Recipe FAQs How do I choose the right type of cream cheese? Absolutely! For the best Hot Chocolate Cheesecake, always opt for full-fat cream cheese that’s at room temperature before mixing. This ensures a smooth, creamy filling without lumps. I often recommend brands like Philadelphia, as they provide consistent texture and flavor. What’s the best way to store leftover cheesecake? You can store your Hot Chocolate Cheesecake in an airtight container in the refrigerator for up to 5 days. This keeps it fresh and prevents it from absorbing any other odors in your fridge. If you plan to keep it longer, consider freezing it! Can I freeze slices of cheesecake? Yes! You can freeze individual slices of your Hot Chocolate Cheesecake, wrapping each piece tightly in plastic wrap and then placing them in an airtight container. They’ll stay good for up to 30 days. Just be sure to thaw the slices in the refrigerator overnight for the best results! Why is my cheesecake cracking? Very good question! Cracks can happen due to rapid temperature changes or overmixing the batter. To avoid cracks, make sure to use a water bath during baking and let the cheesecake cool slowly in the oven for about 30 minutes after baking before transferring it to a cooling rack. Can I make this cheesecake dairy-free? Sure! You can substitute the heavy cream with coconut cream and use dairy-free cream cheese to create a delicious dairy-free Hot Chocolate Cheesecake. Just be mindful of the texture, as these alternatives might alter the final product slightly. Are there any allergy considerations with this recipe? Yes! This cheesecake contains dairy and wheat, so if you have lactose intolerance or a gluten allergy, make sure to use substitutes like lactose-free cream cheese and gluten-free Oreo cookies. As always, check ingredient labels to avoid any potential allergens. Irresistible Hot Chocolate Cheesecake to Brighten Your Holidays This Hot Chocolate Cheesecake combines rich flavors and a crunchy Oreo crust, perfect for holiday gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 25 minutes minsChilling Time 6 hours hrsTotal Time 7 hours hrs 55 minutes mins Servings: 10 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust24 cookies Oreo Cookies Feel free to experiment with graham crackers for a unique flavor.1/2 cup Unsalted Butter Make sure it’s melted for smooth mixing.For the Cheesecake Filling16 ounces Cream Cheese Ensure it’s at room temperature for easy blending.1 cup Granulated Sugar Consider using brown sugar for a richer flavor.1 cup Hot Cocoa Mix Select your favorite brand for best results.1/2 cup Unsweetened Cocoa Powder Opt for Dutch-processed for a smoother finish.1 cup Sour Cream Greek yogurt can be used as a light substitute.1 cup Heavy Cream Coconut cream works as a great dairy-free alternative.1 teaspoon Pure Vanilla Extract Steer clear of imitation vanilla for a truly delicious flavor.3 large Eggs Room temperature eggs mix in seamlessly.For the Whipped Topping1 cup Heavy Cream for Topping Chilling it beforehand leads to better whipping.1/4 cup Powdered Sugar Regular granulated sugar can work too; just blend for an even texture. Equipment food processor9-inch springform panLarge roasting panMixing BowlsElectric mixer Method Step-by-Step Instructions for Hot Chocolate CheesecakePreheat your oven to 325°F (160°C). Blend Oreo cookies into fine crumbs and combine with melted butter until evenly mixed. Press this mixture into the base and sides of a greased 9-inch springform pan. Bake for 11 minutes, then cool.In a large bowl, beat cream cheese and granulated sugar on medium speed until smooth. Gradually mix in hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla extract. Add eggs one at a time, mixing on low speed.Place the springform pan inside a large roasting pan. Fill with hot water halfway up the sides of the springform pan. Bake for 75-85 minutes until the edges set and the center jiggles. Let it cool in the oven for 30 minutes.Transfer the cheesecake to a cooling rack, let it sit until room temperature, then chill covered in the fridge for at least 6 hours. Whip heavy cream with powdered sugar until medium peaks form and spread over the cheesecake before serving. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 230mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg NotesUsing a water bath while baking prevents cracks. Ensure all dairy ingredients are at room temperature and chill heavy cream before whipping for better texture. Tried this recipe?Let us know how it was!
