Introduction

This Hot Chocolate Cheesecake is a rich and creamy dessert that combines the deep flavors of chocolate with a smooth, luscious texture. Featuring a crunchy Oreo crust and a fluffy whipped cream topping, it’s perfect for cozy gatherings or a special treat.

A rich chocolate tart sits on a white marbled surface, showing a thick dark chocolate crust that forms the base and sides. Inside the crust is a smooth, dense chocolate filling with a deep brown color. On top of this filling is a thick layer of white whipped cream, evenly spread and fluffy in texture. The whipped cream is decorated with large, soft marshmallows dusted lightly with cocoa powder, adding a touch of light brown color. A piece of the tart is cut out, revealing the layers clearly, and a metal spatula rests beside it. The overall look is shiny and fresh, with a cozy winter feel. 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 they turn into fine crumbs. Add the melted butter and process again until the mixture is well combined and resembles wet sand.
Step 2: Press the Oreo mixture 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. Place the pan in the refrigerator to firm up while you prepare the cheesecake filling.
Step 3: Preheat your oven to 150°C (300°F) and boil a medium pot of water for the water bath.
Step 4: In a large mixing bowl, beat the cream cheese on medium-low speed with an electric mixer until smooth and creamy.
Step 5: Gradually add the sugar and beat until fully incorporated.
Step 6: Sift the sweetened and unsweetened cocoa powders into the mixture and beat until combined.
Step 7: Add the sour cream, heavy cream, and vanilla extract, and mix until just combined.
Step 8: Beat in the eggs one at a time on low speed, mixing just until incorporated to avoid over-aerating the batter.
Step 9: Pour the chocolate cheesecake mixture over the chilled Oreo crust and smooth the top with a spatula.
Step 10: Pour the boiling water into the bottom of a roasting pan or baking dish placed on the oven rack below the cheesecake. Place the springform pan on the rack above and bake for 60–75 minutes, or 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 aluminum foil and refrigerate for at least 6 hours or overnight for best results. Run a knife around the edges before releasing the springform pan.
Step 13: Transfer the cheesecake to a serving plate.
Step 14: To make the whipped cream topping, beat the cold heavy cream with powdered sugar and vanilla extract on medium speed for 2–3 minutes, or until stiff peaks form.
Step 15: Spread the whipped cream over the cheesecake. Garnish with marshmallows, dust with cocoa powder, or sprinkle chocolate shavings on top.
Step 16: Slice and enjoy your cozy, indulgent hot chocolate cheesecake!

Tips & Variations

Use full-fat cream cheese for the creamiest texture and richest flavor.
Press the crust firmly to ensure it holds together when sliced.
Add a pinch of cinnamon or chili powder to the cocoa mix for a spicy twist.
Top with toasted marshmallows for an extra gooey, warm touch.
For a gluten-free option, substitute Oreos with gluten-free chocolate cookies.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the whipped cream topping chilled to maintain its texture. For longer storage, wrap tightly and freeze for up to 2 months; thaw in the refrigerator overnight before serving. Reheat is not recommended as it may affect the texture.

How to Serve

The image shows a round cake with a dark brown crumb crust forming the bottom and sides. Inside, there are two visible layers: a smooth chocolate mousse layer filling most of the cake, topped with a thick white cream layer. The top of the cake is decorated with several white marshmallows dusted with cocoa powder, scattered unevenly. A cake slice has been removed, revealing the clean layers inside, and a cake server lies beside it on a white marbled surface. In the background, there is a blurred bowl of 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 tastes even better when made a day ahead as the flavors have time to meld. Just keep it refrigerated and add the whipped cream topping and garnishes before serving.

Why do I need to use a water bath while baking?

The water bath helps the cheesecake bake gently and evenly, preventing cracks and ensuring a smooth, creamy texture.