Decadent Hot Cocoa Cheesecake with Marshmallow Cloud
Indulge in a rich and creamy hot cocoa-flavored cheesecake atop an Oreo crust, crowned with a light and fluffy marshmallow swirl. This decadent dessert is perfect for special occasions and a chocolate lover's dream.
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.
Notes
Ensuring the cheesecake is thoroughly chilled is crucial for the best texture and easy slicing. Do not overmix the cheesecake batter to prevent cracks. The water bath helps to create a smooth, even texture.