A Cozy Indulgence for Your Soul
There’s something undeniably magical about a mug of hot cocoa on a chilly day, isn’t there? It’s a hug in a cup, a comforting embrace that takes you back to childhood memories and fills you with warmth. But what if you could take that beloved feeling and transform it into an even more decadent, show-stopping dessert? Prepare to have your culinary dreams come true, because today we’re diving into the luxurious world of Hot Cocoa Cheesecake with Marshmallow Swirl. Get ready to elevate your dessert game and treat yourself (and your loved ones!) to an unforgettable experience.
Why Make This Recipe
This isn’t just a dessert; it’s an experience. The rich chocolate and creamy texture combine with the sweet marshmallow swirl to create pure, unadulterated comfort. Impress your guests with a dessert that looks as incredible as it tastes. The distinct layers and swirled marshmallow topping make for an Insta-worthy treat. From holiday gatherings to cozy nights in, this Hot Cocoa Cheesecake with Marshmallow Swirl always hits the spot. While it looks elaborate, our step-by-step guide makes this delicious cheesecake surprisingly approachable for home bakers of all skill levels. It brings together the classic flavors of hot cocoa and marshmallows in an entirely new and exciting way.
How to Make Hot Cocoa Cheesecake with Marshmallow Swirl
Making this cheesecake involves a few clear steps: preparing the crust, making the cheesecake filling, baking it, cooling it, preparing the marshmallow swirl, and finally assembling and garnishing.
Ingredients of Hot Cocoa Cheesecake with Marshmallow Swirl
- For the Oreo Crust:
- Oreo cookies (chocolate sandwich cookies)
- Unsalted butter, melted
- For the Hot Cocoa Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Unsweetened cocoa powder
- Espresso powder (optional, enhances chocolate flavor)
- Large eggs
- Sour cream
- Vanilla extract
- Pinch of salt
- For the Marshmallow Swirl:
- Marshmallow fluff (or crème)
- Heavy cream
- Confectioners’ sugar
- Vanilla extract
- Optional Garnish:
- Mini marshmallows
- Chocolate shavings
- Dusting of cocoa powder
Directions of Hot Cocoa Cheesecake with Marshmallow Swirl
- Prepare the Crust:
- Crush Oreo cookies finely.
- Combine them with melted butter.
- Press the mixture evenly into a springform pan.
- Bake briefly and then cool.
- Make the Hot Cocoa Cheesecake Filling:
- Beat softened cream cheese until smooth.
- Gradually add sugar, cocoa powder, and espresso powder.
- Beat in eggs one at a time.
- Stir in sour cream, vanilla, and salt until just combined.
- Pour and Bake:
- Pour the cheesecake batter over the cooled crust.
- Bake in a water bath to prevent cracking.
- Tip for Success: Do not open the oven door too often!
- Cooling and Chilling:
- Allow the cheesecake to cool slowly in the oven.
- Chill it in the refrigerator for at least 6-8 hours, or preferably overnight.
- Whip Up the Marshmallow Swirl:
- Combine marshmallow fluff, heavy cream, confectioners’ sugar, and vanilla.
- Beat until light and fluffy.
- Assemble and Garnish:
- Spread the marshmallow swirl over the chilled Hot Cocoa Cheesecake.
- Create beautiful swirls with a spoon or offset spatula.
- Garnish with mini marshmallows, chocolate shavings, or a dusting of cocoa powder.
How to Serve Hot Cocoa Cheesecake with Marshmallow Swirl
Serve this cheesecake chilled. You can add extra whipped cream, a sprinkle of flaky sea salt, a side of warm hot cocoa, or a scoop of vanilla bean ice cream.
How to Store Hot Cocoa Cheesecake with Marshmallow Swirl
Store your cheesecake covered in an airtight container in the refrigerator for 3-5 days.
Tips to Make Hot Cocoa Cheesecake with Marshmallow Swirl
- Room Temperature Ingredients: Use room temperature cream cheese and eggs for a smooth batter.
- Do Not Overmix: Overmixing adds too much air, which can cause cracks. Mix just until ingredients combine.
- Water Bath is Key: A water bath creates humidity for even baking and prevents cracks.
- Slow Cooling: Cool the cheesecake slowly in the oven to prevent it from sinking.
- Chilling Time: Allow ample chilling time for the best texture and flavor.
Variation
- Mint Hot Cocoa Cheesecake: Add peppermint extract to the filling.
- Spicy Hot Cocoa Cheesecake: Include a pinch of cayenne pepper in the chocolate filling.
- Peanut Butter Swirl: Swirl melted peanut butter with the marshmallow.
- Dark Chocolate Hot Cocoa Cheesecake: Use higher percentage cocoa powder for a richer flavor.
FAQs
Q1: Can I make this Hot Cocoa Cheesecake with Marshmallow Swirl ahead of time?
Yes, you can. Cheesecakes benefit from chilling overnight, making them perfect for preparing a day or two in advance. Store it covered in the refrigerator.
Q2: What’s the best way to prevent cracks in my Hot Cocoa Cheesecake?
Use a water bath. Also, ensure your ingredients are at room temperature and do not overmix the batter. Do not open the oven door during baking, and allow it to cool slowly in the oven.
Q3: How long does Hot Cocoa Cheesecake with Marshmallow Swirl last in the refrigerator?
When properly stored in an airtight container, your cheesecake will stay fresh in the refrigerator for 3-5 days.
Decadent Hot Cocoa Cheesecake with Marshmallow Cloud
Equipment
- Oven
- Medium bowl
- Wire rack
- 9-inch springform pan
- Electric mixer
- Large bowl
- Aluminum foil
- Roasting pan
- Plastic wrap
- Spoon/Offset spatula
- Airtight container
Ingredients
For the Oreo Crust:
- 24 Oreo cookies finely crushed
- 1/2 cup unsalted butter melted
For the Hot Cocoa Cheesecake Filling:
- 3 packages cream cheese 8-ounce, softened
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder optional
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Pinch salt
For the Marshmallow Swirl Topping:
- 1 jar marshmallow fluff 7-ounce (or crème)
- 1/2 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
Optional Garnish:
- Mini marshmallows
- Chocolate shavings
- cocoa powder Dusting
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C). Combine crushed Oreo cookies and melted butter in a bowl, then press evenly into a 9-inch springform pan. Bake for 8 minutes and let cool completely.
Make the Hot Cocoa Cheesecake Filling
- Reduce oven temperature to 325°F (160°C). Beat softened cream cheese until smooth, then gradually add sugar, cocoa, and espresso powder. Beat in eggs one at a time, mixing after each, and stir in sour cream, vanilla extract, and salt until just combined.
Pour and Bake
- Pour batter over the cooled crust. Prepare a water bath by wrapping the springform pan in foil, placing it in a roasting pan, and adding 1 inch of hot water. Bake for 55-65 minutes until edges are set but the center jiggles slightly.
Cooling and Chilling
- Turn off the oven and prop the door open, letting the cheesecake cool in the oven for 1 hour. Remove from the water bath, cool completely on a wire rack, then cover and refrigerate for at least 6-8 hours or preferably overnight.
Whip Up the Marshmallow Swirl Topping
- In a medium bowl, combine marshmallow fluff, heavy cream, confectioners' sugar, and vanilla extract. Beat with an electric mixer until light, fluffy, and spreadable.
Assemble and Garnish
- Gently remove the chilled cheesecake from the springform pan. Spread the marshmallow swirl topping evenly and create decorative swirls. Garnish with mini marshmallows, chocolate shavings, or a dusting of cocoa powder, if desired.
Serve and Store
- Serve the cheesecake chilled. Store any leftovers covered in an airtight container in the refrigerator for 3-5 days.