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Hot Cocoa Cheesecake Recipe

4.5 from 126 reviews

This Hot Cocoa Cheesecake is a rich and indulgent dessert perfect for the holiday season, featuring a creamy cheesecake base topped with a silky milk chocolate ganache and toasted mini marshmallows. The decadent layers combine to recreate the comforting flavors of hot cocoa in a beautifully presented cheesecake.

Ingredients

Scale

Milk Chocolate Ganache

  • 3/4 cup milk chocolate chips
  • 1/2 cup heavy cream
  • 12 teaspoons peppermint extract (optional, for peppermint flavor)

Topping

  • 1/3 cup chocolate chips
  • 1/2 to 1 cup mini marshmallows (enough to just cover the top of the cheesecake)

Instructions

  1. Prepare Ganache: Heat the heavy cream and 3/4 cup milk chocolate chips together over a double boiler, whisking continuously until the chocolate is melted and the mixture is smooth. If using, add peppermint extract at this point.
  2. Set Ganache: Allow the ganache to sit for 5 minutes to thicken slightly, then pour it over the already prepared and cooled cheesecake base.
  3. Chill Ganache: Refrigerate the cheesecake with ganache until the ganache is firm and set.
  4. Add Marshmallows: Remove the cheesecake from the refrigerator and evenly distribute mini marshmallows over the top of the ganache layer.
  5. Broil Marshmallows: Place the cheesecake under a broiler for about 30 seconds, watch carefully and remove as soon as the marshmallows are golden brown and toasted to prevent burning.

Notes

  • The base cheesecake recipe is not included here but can be found at The Kitchn’s “How to Make the Perfect Cheesecake” post.
  • Optional peppermint extract adds a festive twist for peppermint hot cocoa cheesecake.
  • Broiling marshmallows requires close attention to avoid burning; it happens quickly.
  • This cheesecake is perfect for special occasions like birthdays and holiday celebrations.

Keywords: hot cocoa cheesecake, chocolate ganache, toasted marshmallows, holiday dessert, creamy cheesecake