Easy Hot Chocolate Cheesecake

The holidays are officially here so naturally we are making lots of hot chocolate. But that got me thinking….what about making a hot chocolate cheesecake, almost like a frozen hot chocolate but in cheesecake form.

I can’t believe we are in the midst of the holiday season again! Wow, where did this year go?! I’m busy baking away holiday desserts for family and friends to give away as gifts and this hot chocolate cheesecake is one of them. Smooth and creamy hot chocolate filling sitting on top of a chocolate crust and topped with marshmallow-y meringue. This is the perfect cheesecake recipe for Christmas or really anytime.

Hot Chocolate Cheesecake

• Creamy and delicious
• Easy to make
• Tastes like frozen hot chocolate
• Made with cocoa mix
• Perfect Christmas Cheesecake Recipe
• The best chocolate cheesecake

How to make cheesecake filling

Start out by making sure all of your ingredients are at room temperature, this will help the batter come together and be nice and smooth. In the bowl of stand mixer, mix together softened cream cheese and sugar until well combined. Next add in the eggs, vanilla and hot cocoa mix, be sure the cocoa mix is fully incorporated before moving on to the next step. Lastly add in sour cream and mix on low speed until completely combined but being sure not to over mix. Over-mixing will result in too much air in your batter and result in a cracked cheesecake. Pour into prepared crust and bake at 325 for 70-80 minutes then turn the oven off but keep cheesecake in the oven for at least an hour. Don’t forget to add in salt.

Chocolate Graham Cracker Crust

To make the chocolate graham cracker crust for the cheesecake, grab a medium size bowl and combine the chocolate crumbs, melted butter and sugar. Mix until completely combined then pour into a 9 inch SpringForm Pan and press the crumbs into the bottom and up the sides of the pan. Bake for 10 minutes in a 350 degree oven, cool before adding cheesecake batter.

How to make marshmallow meringue

After the cheesecake has cooled completely and you’re ready to serve. Make a quick meringue using just 3 ingredients. Place a stand mixer bowl over a pot filled with a cup of water. Add the egg whites and sugar to the stand mixer bowl then heat on medium heat until egg mixture reaches 145 or the mixture thins out. Be sure to constantly whisk so the eggs don’t cook. Place the bowl in stand mixer fitted with a whisk attachment and whisk until stiff peaks form. If meringue isn’t quite your thing, you could certainly top the cheesecake with a generous amount of whipped cream.

Water Bath

I like to use a water bath for baking cheesecakes because I feel like they come out perfect each and every time. I used to do the whole method of wrapping the bottom of the springform pan in foil then placing it in a roasting pan filled with water. No matter how well I covered, I’d end up with part of the crust soggy as hell. This updated version is fool proof and my cheesecakes come out perfectly every time. I simply fill a casserole dish half way up with water then place into the bottom rack of the oven, then I place the cheesecake on the rack directly above the water bath.

Tips for baking cheesecake

• Have all of your cold ingredients at room temperature. This helps the ingredients mix together better which will help you not have to over mix. Remember too much air will result in a cracked cheesecake.
• Don’t forget the water bath. The steam from the water bath with help evenly cook the cheesecake.
• Allow the cheesecake to come to room temperature before placing in the refrigerator.
• Store cheesecake in the refrigerator in the fridge for up to 3 days.
• The cheesecake batter can be made a day in advanced then baked the next day.
• Make the meringue right before serving cheesecake.

Looking for more cheesecake recipes?

Check out this Sweet Potato Cheesecake or Pumpkin Caramel Cheesecake.