I’ll never forget that chilly January evening when I first dreamt up this Hot Chocolate Cheesecake. Rain tapped against my kitchen window as I stood there craving that perfect childhood comfort – a steaming mug of hot cocoa. But as a pastry chef, I wanted something more special. “Why not capture that cozy chocolate magic in cheesecake form?” I thought. What started as a simple craving became my most-requested holiday dessert. The silky chocolate filling brings back memories of snow days, while the fluffy whipped cream and toasted marshmallows make it feel downright luxurious. It’s nostalgia and sophistication in every bite, especially when I pull it out after holiday dinners – nothing makes eyes light up faster than this beauty coming to the table!
Why You’ll Love This Hot Chocolate Cheesecake
Oh, where do I even start? This dessert is pure magic, and here’s why it’ll become your new holiday favorite:
- No-bake wonder: No oven stress! Just mix, chill, and wow your guests – perfect for when your stove’s already occupied with holiday mains. (Psst… if you love no-bake treats, try my Chocolate Raspberry Cheesecake too!)
- Rich, comforting flavor: It’s like drinking your favorite hot cocoa… but in creamy, dreamy cheesecake form. The chocolate flavor is deep but not overwhelming – just right.
- Holiday showstopper: Those fluffy whipped cream swirls and toasty marshmallows? They make it perfect for Christmas parties or cozy family gatherings.
- Surprisingly simple: Don’t let the fancy looks fool you – if you can make cocoa, you can make this cheesecake. I promise!
- Instagram gold: That gorgeous layered look with crumbs, chocolate, and snowy toppings? Your foodie friends will be begging for the recipe.
Hot Chocolate Cheesecake Ingredients
Gathering the right ingredients is half the magic with this recipe – trust me, I’ve learned through trial and error! Here’s everything you’ll need, separated by component so you can prep like a pro:
For the biscuit base:
- 300 g digestive biscuits (about 20 biscuits), finely crushed – I like to blitz them in my food processor until they’re like sand
- 150 g unsalted butter, melted – this binds everything together beautifully
For the creamy filling:
- 750 g full-fat cream cheese, room temperature (this is crucial – cold cream cheese will leave lumps!)
- 75-100 g Whittard’s hot chocolate mix (Christmas flavor is my favorite) – adjust to your sweetness preference
- 300 ml double cream – makes it luxuriously smooth
For the dreamy decoration:
- 150 ml double cream, chilled – for piping those perfect swirls
- 2 tbsp icing sugar – just enough sweetness without overpowering
- 1 Flake bar, crushed – adds that wonderful chocolatey crunch
- Micro-mini marshmallows – the cutest finishing touch!
How to Make Hot Chocolate Cheesecake
Alright, let’s get into the fun part – making this dreamy dessert come to life! I’ve streamlined the process so even first-timers can nail it. Just follow these steps, and you’ll have a showstopper ready for your holiday table. (And if you love no-bake treats as much as I do, don’t miss my No-Bake Oreo Balls for another easy crowd-pleaser!)
- Crush those biscuits! Toss your digestive biscuits into a food processor and blitz until they’re fine crumbs – you want them almost powdery. No processor? No problem! Seal them in a bag and roll with a rolling pin. It’s oddly therapeutic.
- Butter makes it better. Melt your butter (I zap it in the microwave in 15-second bursts), then mix it with the crumbs until it looks like wet sand. Press this firmly into your springform tin – I use the bottom of a glass to get it nice and even.
- Cream cheese magic. Now for the star! Beat your room-temp cream cheese until it’s smooth – lumps now mean lumps forever, so take your time. Gradually whisk in the hot chocolate powder until fully incorporated.
- Whip it good. Pour in the double cream and whisk until thick and dreamy. You’ll know it’s ready when it holds soft peaks – think thick pudding consistency.
- Chill out. Spread your creamy filling over the biscuit base and smooth the top. Pop it in the fridge for at least 5-6 hours (overnight is best – the wait is torture but worth it!).
- Dress to impress. When you’re ready to serve, whip your remaining cream with icing sugar until stiff. Pipe pretty swirls (or just dollop it on – no judgment!), then sprinkle with crushed Flake and those adorable mini marshmallows.
Pro tip from my many test batches: Toast those marshmallows lightly with a kitchen torch right before serving. The caramelized flavor takes it over the top! Now step back and admire your masterpiece – you’ve just made holiday magic.
Tips for the Perfect Hot Chocolate Cheesecake
Listen, I’ve made this cheesecake more times than I can count, and through trial and (many) errors, I’ve nailed down the secrets to perfection. First, always—always—use room-temperature cream cheese. Cold cream cheese will leave you fighting lumps like a kitchen ninja, and nobody wants that! Let it sit on the counter for at least an hour before mixing.
Chill it like you mean it. Seriously, don’t rush the fridge time. Overnight is ideal—it firms up beautifully and lets those chocolate flavors deepen. And about those marshmallows? Here’s a fun trick I discovered: toast them lightly with a kitchen torch right before serving. The caramelized edges add a smoky-sweet crunch that’ll make everyone swoon. Just don’t walk away—they go from golden to charred in seconds!
Serving Suggestions for Hot Chocolate Cheesecake
Oh, the fun part—serving this beauty! I love pairing thick slices with strong coffee or, fittingly, a steaming mug of hot cocoa—it’s like a chocolate hug in dessert form. For festive flair, dust the plate with cocoa powder or add extra marshmallows (because more is always better, right?). If you’re hosting a holiday spread, check out my Christmas dessert collection for more showstopping ideas. Pro tip: Serve it slightly chilled—the contrast of cool cheesecake and warm drinks is pure magic!
Hot Chocolate Cheesecake Variations
Once you’ve mastered the classic, try these fun twists to keep things exciting! For a holiday kick, add ½ tsp peppermint extract to the filling—it’s like a candy cane party in your mouth. Prefer intense chocolate? Swap the hot cocoa mix for dark chocolate powder and drizzle melted chocolate on top. Need gluten-free? Use gluten-free biscuits for the base—they work just as well! And if you love peppermint-chocolate combos, you’ll adore my Chocolate Peppermint Bread too. The possibilities are endless!
Hot Chocolate Cheesecake FAQs
Can I freeze Hot Chocolate Cheesecake?
Absolutely! Just skip the whipped cream and marshmallows before freezing—they don’t hold up well. Wrap the plain cheesecake tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the fridge, then add fresh toppings before serving. Perfect for getting ahead on your Christmas dessert prep!
How long does it last in the fridge?
This beauty keeps beautifully for 3 days refrigerated (if it lasts that long!). Store it covered in the springform pan or transfer slices to an airtight container. The flavors actually deepen overnight—another reason I adore making it ahead for holiday parties!
What can I use instead of hot chocolate mix?
No fancy mix? No problem! Substitute with 50g cocoa powder + 50g powdered sugar + 1 tsp cinnamon. For extra richness, melt 100g dark chocolate into the cream cheese mixture. It’ll still give you that cozy, nostalgic hot cocoa flavor we all love.
Can I make it gluten-free?
You bet! Simply swap the digestive biscuits for gluten-free graham crackers or ginger snaps. The filling is naturally gluten-free, so you’re just one easy switch away from a dessert everyone can enjoy during the holidays.
Why is my cheesecake filling lumpy?
Ah, the dreaded lumps! Always use room-temperature cream cheese—cold cheese won’t blend smoothly. If lumps appear, don’t panic! Run the mixture through a sieve or give it a quick blitz with a hand blender. I learned this trick after my third test batch—now my cheesecakes come out silky every time!
Nutritional Information
Okay, full transparency here – these numbers are estimates because let’s be real, who measures marshmallows with scientific precision? (Not this chef!) But for those tracking, here’s the scoop per glorious slice of Hot Chocolate Cheesecake:
- Calories: About 450 – consider it a hug for your taste buds
- Fat: 35g (20g saturated) – it’s dessert, not salad!
- Carbs: 30g – mostly from that dreamy chocolatey goodness
- Protein: 6g – hey, cream cheese counts, right?
Remember, these can change based on your exact ingredients and how generously you pile on those marshmallows!
More Holiday Dessert Ideas
If you loved this Hot Chocolate Cheesecake (and let’s be real, how could you not?), you’ve gotta try my other festive favorites! My Berrylicious Strawberry Crunch Cheesecake is a showstopper with its buttery crumb topping, while the Chocolate Peppermint Bread makes your whole house smell like Christmas morning. Because honestly—when it comes to holiday desserts, more is always better. Your sweet tooth will thank you!
Print
Hot Chocolate Cheesecake
- Total Time: 5-6 hours (including chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy cheesecake with the cozy flavor of hot chocolate, topped with whipped cream and marshmallows.
Ingredients
- 300 g digestive biscuits
- 150 g unsalted butter
- 750 g full-fat cream cheese (room temperature)
- 75–100 g Whittard’s hot chocolate (Christmas flavor)
- 300 ml double cream
- 150 ml double cream (for decoration)
- 2 tbsp icing sugar
- 1 Flake, crushed
- Micro-mini marshmallows
Instructions
- For the biscuit base, blitz the biscuits to a fine crumb in a food processor or with a rolling pin.
- Melt the butter and mix it with the biscuit crumbs.
- Press the mixture into the bottom of an 8-inch (20 cm) springform cake tin.
- For the filling, whisk the cream cheese and hot chocolate until smooth.
- Add the double cream and whisk until thick.
- Spread the filling over the biscuit base and refrigerate for 5-6 hours, preferably overnight.
- For the decoration, whip the double cream and icing sugar until stable.
- Pipe the whipped cream over the cheesecake.
- Sprinkle with crushed Flake and mini marshmallows.
Notes
- Use room temperature cream cheese for smoother mixing.
- Refrigerate the cheesecake for best results.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: Hot Chocolate Cheesecake, Holiday Baking, Christmas Desserts, No-Bake Cheesecake