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A slice of hot chocolate cheesecake with a dark chocolate crust, perfect for chocolate cake recipes, topped with mini marshmallows on a white plate with a fork.

Hot Cocoa Cheesecake

This no bake hot cocoa cheesecake recipe has a crunchy Oreo crust and a creamy hot chocolate filling. It's easy, make-ahead, and perfect for the holidays.

Course desserts
Cuisine American
Keyword hot cocoa cheesecake, hot cocoa cheesecake recipe, no bake hot cocoa cheesecake
Prep Time 20 minutes
Total Time 4 hours
Servings 12
Author momma lew

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

  1. Grease a 9" circular baking pan (preferably springform) and set aside.
  2. In a medium bowl, combine cookie crumbs with melted butter until fully combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
  4. Place it in the freezer while you prepare the filling.
  5. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
  6. Gently fold in the cool whip and then the hot chocolate powder.
  7. Pour the cheesecake filling over the chilled Oreo crust, smoothing the top with a spatula.
  8. Cover and refrigerate for at least 4 hours, or overnight, to allow it to set properly.
  9. For the optional ganache topping: Place milk, butter and sugar in a medium saucepan over medium heat.
  10. Stir frequently until the mixture is completely incorporated.
  11. Add the vanilla extract and chocolate chips and stir until completely melted.
  12. Remove from heat and pour the chocolate on top and on the sides of the cheesecake.
  13. Top with mini marshmallows while the ganache is still wet.
  14. Refrigerate your hot chocolate cheesecake for 2 hours or overnight.

Recipe 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.