Description
A rich and creamy cheesecake with the cozy flavor of hot chocolate, topped with whipped cream and marshmallows.
Ingredients
Scale
- 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