Hot Cocoa Cheesecake Recipe
This hot cocoa cheesecake is an easy dessert that tastes just like your favorite winter drink.
It has a crunchy Oreo crust and a creamy, chocolatey no-bake filling made with hot chocolate mix.
You’ll love a cheesecake recipe that needs no oven and just a handful of ingredients.
It’s perfect for chilly nights, holiday parties, and last-minute dessert plans. Top it with marshmallows and chocolate ganache and it looks like a mug of cocoa in cheesecake form.
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Why You’ll Love This Hot Cocoa Cheesecake
- No oven needed. This no bake hot cocoa cheesecake comes together with a mixing bowl and a fridge, so there’s no water bath and no cracked top.
- Make-ahead friendly. It needs time to chill, so you can make it the night before and stress less on the day.
- Oreo crust. The oreo crust adds crunch and makes the whole dessert extra rich.
- Tastes like hot chocolate. The creamy filling is made with hot chocolate mix, so every bite tastes like your favorite mug of cocoa.
How to Make Hot Cocoa Cheesecake
- Crush the Oreos into fine crumbs and make the chocolate crust.
- Make sure your cream cheese is softened at room temperature so the filling is smooth and lump-free. Beat it with the sugar until creamy.
- Gently fold in the whipped topping, then the hot chocolate mix. Stir until everything is combined and the filling is a light chocolate color. You can fold in mini marshmallows here for extra fun.
- Spread the filling over the chilled crust and smooth the top.
- Cover and refrigerate for at least 4 hours, or overnight, until the cheesecake is firm enough to slice cleanly.
- Run a knife around the edge, release the springform pan, and top the cheesecake however you like
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Yes, you can, but plain cocoa powder isn’t a one-to-one swap for hot cocoa mix. Unsweetened cocoa is bitter and can make the filling taste slightly dry or chalky. Hot cocoa mix already has sugar (and often milk powder), so it blends in smoothly and gives you that classic hot chocolate flavor.
If you only have cocoa powder, sift it first so it doesn’t clump, and add extra powdered sugar to balance the bitterness. As a starting point, use about 3 tablespoons of cocoa powder plus 3 tablespoons of extra powdered sugar in place of the 1/3 cup hot chocolate mix. Taste the filling and adjust before you pour it over the crust.
Absolutely! This cheesecake is perfect for making ahead. The flavors deepen and the texture gets even creamier after a day in the fridge.
Yes! Graham crackers or chocolate wafer cookies work well in place of the Oreos.
Topping Ideas for Hot Cocoa Cheesecake
This is where your cheesecake starts to look like a mug of hot cocoa. Try one of these, or pile on a few:
- Whipped cream: pipe swirls around the edge for a classic look.
- Mini marshmallows: the must-have hot cocoa topping. Press them into the ganache while it’s still wet so they stay put.
- Chocolate ganache: pour it over the top and let it drip down the sides for a bakery-style finish.
- Chocolate shavings: use a vegetable peeler on a chocolate bar for pretty curls.
- Chocolate syrup: a quick drizzle is the easiest way to dress it up.
- Crushed peppermint: sprinkle it on for a cozy holiday twist.
More Chocolate Desserts and Cozy Drinks to Try
If you loved this hot cocoa cheesecake, you’ll want to try more dessert recipes!
- For another chocolatey cheesecake, make these Double Chocolate Mini Cheesecakes. They’re perfect for portion-controlled parties.
- Planning a holiday spread? These No Bake Christmas Desserts are festive and easy.
- If you’re an Oreo lover, don’t miss the Oreo Cheesecake Cookies.
- And since this cheesecake tastes like your favorite winter drink, pair a slice with one of these Hot Chocolate Recipes for a cozy night in.
Nordic Ware Springform, 2-Piece Set 9 Inch Pan, 10 Cup Capacity
Hot Cocoa Cheesecake
Ingredients
Oreo Crust Ingredients:
- 24 Oreo Cookies
- 3 Tablespoons melted butter (add 1 more Tablespoon if the crumbs seem dry)
Cheesecake Filling
- 16 oz cream cheese (two 8 oz packages), softened
- ½ cup white sugar
- 2 cups cool whip thawed
- ⅓ cup hot chocolate mix
Optional Ganache Ingredients:
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- ½ cup mini marshmallows optional
- ½ cup heavy cream
Instructions
- Grease a 9" circular baking pan (preferably springform) and set aside.
- In a medium bowl, combine cookie crumbs with melted butter until fully combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Place it in the freezer while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Gently fold in the cool whip and then the hot chocolate powder.
- Pour the cheesecake filling over the chilled Oreo crust, smoothing the top with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight, to allow it to set properly.
- For the optional ganache topping: Place milk, butter and sugar in a medium saucepan over medium heat.
- Stir frequently until the mixture is completely incorporated.
- Add the vanilla extract and chocolate chips and stir until completely melted.
- Remove from heat and pour the chocolate on top and on the sides of the cheesecake.
- Top with mini marshmallows while the ganache is still wet.
- Refrigerate your hot chocolate cheesecake for 2 hours or overnight.
Notes
- Storing: Cover and refrigerate for up to a week, or wrap tightly and freeze for up to a month. Thaw overnight in the fridge.
- Make ahead: Make it the night before. The flavor deepens and the texture gets creamier.
- Different crust: Graham crackers or chocolate wafer cookies work in place of Oreos.
- No hot cocoa mix? Use about 3 Tablespoons unsweetened cocoa powder plus 3 Tablespoons extra powdered sugar, sifted, then taste and adjust.
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