Introduction

This Hot Cocoa Cheesecake is a decadent treat perfect for the holiday season or any cozy gathering. Rich, creamy, and topped with a luscious milk chocolate ganache and toasted marshmallows, it captures the classic flavors of hot cocoa in cheesecake form.

A round s'mores cake with three visible layers: the bottom layer is a thick, crumbly golden brown graham cracker crust; the middle layer is a rich, dark chocolate ganache that is smooth but dripping slightly down the sides; the top layer is covered fully with small, evenly toasted marshmallows that have a light golden brown color on the upper surface. The cake is on a silver cake base and set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup milk chocolate chips
1/2 cup heavy cream
1-2 teaspoons peppermint extract (optional, for a peppermint twist)
1/3 cup chocolate chips (for topping)
1/2 to 1 cup mini marshmallows (enough to cover the cheesecake top)

Instructions

Step 1: Heat the heavy cream and milk chocolate chips together over a double boiler. Whisk continuously until the chocolate melts completely and the mixture is smooth.
Step 2: If using, stir in the peppermint extract. Let the ganache sit for 5 minutes to thicken slightly, then pour it evenly over the chilled cheesecake.
Step 3: Sprinkle 1/3 cup of chocolate chips on top of the ganache layer.
Step 4: Refrigerate the cheesecake until the ganache is firm and set.
Step 5: Remove the cheesecake from the refrigerator. Spread mini marshmallows evenly over the top.
Step 6: Place the cheesecake under the broiler for about 30 seconds, watching carefully, until the marshmallows are golden brown and toasted. Remove immediately to prevent burning.

Tips & Variations

For a festive flavor, add peppermint extract to the ganache for a refreshing minty note.
Use dark or semi-sweet chocolate chips in place of milk chocolate for a richer taste.
Serve with a dusting of cocoa powder or a drizzle of caramel for added decadence.
Keep a close eye on the marshmallows under the broiler, as they can burn quickly.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To keep the toasted marshmallow topping fresh, you can add it just before serving. Reheat briefly under the broiler if you want to toast marshmallows again.

How to Serve

A round dessert with two visible layers: the bottom layer is dark brown and smooth, looking like melted chocolate, while the top layer is fully covered with a thick layer of small, toasted marshmallows that are white with golden brown spots on their textured, slightly puffed surfaces. The marshmallows are packed closely together, creating a soft, pillowy appearance, covering the entire top. The dessert is placed on a flat surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake can be prepared in advance. Assemble and chill the ganache topping, then add and toast the marshmallows just before serving to keep them fresh and gooey.

What if I don’t have a broiler to toast the marshmallows?

You can use a kitchen torch to toast the marshmallows carefully. Alternatively, place the cheesecake under a very hot oven for a short time, watching closely to prevent burning.