Jump to Recipe Print RecipeAs the snowflakes dance down outside my window, a cozy aroma fills my kitchen—evidence of my latest baking adventure: Hot Chocolate Cheesecake. This dessert is a delightful twist on the classic winter drink, blending the warmth and comfort of rich hot cocoa with the creaminess of cheesecake, all nestled in a crunchy Oreo crust. It’s not just a treat for the eyes; it’s incredibly easy to make, and it’s sure to impress anyone who takes a bite. Whether you’re looking for a crowd-pleaser for a gathering or a special indulgence for yourself, this Hot Chocolate Cheesecake delivers on every level. Are you ready to treat yourself or a loved one to this luscious dessert? Let’s dive into the recipe! Why is Hot Chocolate Cheesecake a Must-Try? Decadent taste: This cheesecake is a luxurious blend of rich chocolate flavors that transport you straight to dessert heaven. Easy to make: Even beginner bakers can succeed with this straightforward recipe—it requires no fancy techniques! Crowd pleaser: With its creamy filling and crunchy crust, it’s the perfect showstopper for gatherings, sure to wow your guests. Versatile options: Want to switch it up? Try variations like a graham cracker crust or add a splash of peppermint extract for a festive twist! Indulgent textures: Experience the contrast of smooth cheesecake, glossy ganache, and fluffy toppings that create a delightful taste experience every time. Pair this with a warm cup of hot cocoa for a cozy night in, and if you love unique desserts, check out my recipes for Oreo Cheesecake Decadent or Blueberry Crumble Cheesecake for more sweet inspiration! Hot Chocolate Cheesecake Ingredients • Your essential ingredients await! For the Crust Oreo cookies – Crush them for a delightful chocolate base; graham crackers are a great alternative if you’re feeling adventurous! Butter – Use unsalted for the crust to enhance richness without overpowering flavors. Salt – Just a pinch elevates the overall flavor, making each bite unforgettable. For the Cheesecake Filling Cream cheese – Make sure it’s softened for a smooth and creamy filling that melts in your mouth. Granulated sugar – This sweetens the filling perfectly; feel free to substitute with a sugar alternative to reduce calories! Flour – This provides stability to the cheesecake; gluten-free flour works wonders too if needed. Hot cocoa packets – Infuse that incredible chocolate flavor into your cheesecake; look for a brand with no added sugars for purity. Heavy whipping cream – Adds a luscious richness; coconut cream can substitute for a scrumptious dairy-free option. Eggs – They bind everything together; plant-based eaters can use flax eggs as a vegan alternative. For the Topping Good quality chocolate chips – These are essential for a rich and smooth ganache; choose semi-sweet for a beloved classic flavor. Whipped cream, mini marshmallows, and chocolate shavings – These toppings are optional but add delightful visual appeal and extra flavor. Step‑by‑Step Instructions for Hot Chocolate Cheesecake Step 1: Preheat and Prepare the Pan Begin by preheating your oven to 350°F (175°C). While it warms up, grab a 9” springform pan and lightly coat it with non-stick spray. This ensures an easy release after baking your beautiful Hot Chocolate Cheesecake. Step 2: Make the Crust In a mixing bowl, combine crushed Oreo cookies with melted unsalted butter and a pinch of salt. Mix until well combined, resembling wet sand. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for 10 minutes, then let it cool while you prepare the filling. Step 3: Prepare the Cheesecake Filling In a stand mixer, beat 16 ounces of softened cream cheese on medium speed until completely smooth. Gradually add in ¾ cup granulated sugar, ¼ cup flour, and contents from 2 packets of hot cocoa, mixing well until there are no lumps. The mixture should be creamy and velvety, ideal for your luscious Hot Chocolate Cheesecake. Step 4: Incorporate the Cream and Eggs With the mixer on low, slowly pour in 1 cup of heavy whipping cream until fully combined. Next, add 3 large eggs, one at a time, making sure each is incorporated before adding the next. This will help create a perfectly structured cheesecake that is rich and satisfying. Step 5: Bake the Cheesecake Pour the creamy batter over the cooled Oreo crust in the springform pan. Bake at 350°F (175°C) for 15 minutes. After that, reduce the oven temperature to 200°F (93°C) and continue baking for another 50-55 minutes. You’ll know it’s done when the edges are set, but the center slightly jiggles—just like a perfect Hot Chocolate Cheesecake! Step 6: Cool the Cheesecake Once baked, turn off the oven and leave the cheesecake inside for 30 minutes to cool slowly. This step helps prevent cracks from forming. Afterward, remove it from the oven and let it cool on a wire rack until it reaches room temperature. Then refrigerate for at least 6 hours or overnight to allow it to set perfectly. Step 7: Make the Ganache To create a luscious ganache, heat ½ cup of heavy cream in a small saucepan until it just begins to simmer. Pour this hot cream over 1 cup of good quality chocolate chips in a bowl and let it sit for a few minutes. Whisk until the chocolate is smoothly melted, creating that rich topping for your Hot Chocolate Cheesecake. Step 8: Top and Serve Once your cheesecake is fully chilled, pour the silky ganache over the top, letting it drip down the sides for a gorgeous finish. For a delightful touch, adorn with whipped cream, mini marshmallows, and chocolate shavings. Serve each slice chilled and prepare for delightful expressions from your family and friends! Hot Chocolate Cheesecake Variations Feel free to get creative and tailor this delightful dessert to your tastebuds! Graham Cracker Crunch: Swap the Oreo crust for a graham cracker crust for a classic flavor twist. It provides a different but equally delicious foundation. Coconut Cream: Use coconut cream instead of heavy whipping cream for a tropical, dairy-free alternative. This adds a lovely coconut flavor that complements the chocolate perfectly! Flavored Extracts: Stir in peppermint or almond extract for a fun, seasonal flair. Peppermint will give you that holiday spirit, while almond introduces a nutty depth. Extra Chocolate: Mix in some finely chopped chocolate or chocolate chips into the filling for an amplified chocolate experience. Each bite will be a little surprise! Flax Eggs: Replace regular eggs with flax eggs to make the cheesecake vegan. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water—let it sit to thicken! Nutty Crust: Experiment with an almond flour crust for a gluten-free and nutty base. It adds a lovely aroma and richness to your cheesecake. Spicy Kick: Add a pinch of cayenne or chili powder to the filling for a surprising heat that balances out the sweetness beautifully. Mini Versions: Make mini hot chocolate cheesecakes in muffin tins for individual servings—perfect for parties or gift-giving. They’re just as indulgent in smaller portions! For even more dessert inspiration, don’t miss my recipes for Chocolate Peanut Butter and Red Velvet Cheesecake. Enjoy your baking adventure! How to Store and Freeze Hot Chocolate Cheesecake Fridge: Store leftover Hot Chocolate Cheesecake covered in the refrigerator for up to one week. This keeps it fresh and delicious for those late-night cravings! Freezer: If you need to keep it longer, freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge before serving for the best texture. Reheating: To enjoy chilled cheesecake once more, simply pull it from the fridge and allow it to rest at room temperature for 30 minutes before serving. This way, the flavors come to life! Airtight Storage: Always ensure that the cheesecake is stored in an airtight container or wrapped properly to prevent any drying out or absorption of other odors from the fridge. Make Ahead Options These decadent Hot Chocolate Cheesecake slices are perfect for busy home cooks looking to save time! You can prepare the cheesecake filling up to 24 hours in advance, simply placing it in the springform pan after filling the crust and refrigerating it. To keep it fresh, cover the pan tightly with plastic wrap. You can also make the ganache up to 3 days ahead; just store it in an airtight container in the fridge and reheat gently to reach a pourable consistency before serving. When you’re ready to impress, simply pour the ganache over the chilled cheesecake and top it with whipped cream and mini marshmallows for that irresistible finish. Enjoy restaurant-quality results with minimal effort! Tips for the Best Hot Chocolate Cheesecake Room Temperature Ingredients: Ensure cream cheese and other ingredients are at room temperature to avoid lumps in your cheesecake filling, resulting in a smooth texture. Oven Door Caution: Avoid opening the oven door while baking! This helps you prevent cracks from forming on the surface of your Hot Chocolate Cheesecake. Quality Chocolate: Use high-quality chocolate chips for the ganache. The better the chocolate, the richer and smoother the topping will be, elevating your dessert. Cooling Time: Don’t skip the gradual cooling process. Leaving the cheesecake in the oven helps set it perfectly without cracks, enhancing the final appearance. Chill Well: Allow the cheesecake to chill in the refrigerator for at least 6 hours, or overnight if possible. This ensures the flavors meld beautifully and gives a creamy, indulgent experience. What to Serve with Hot Chocolate Cheesecake Indulging in this luscious dessert creates the perfect opportunity to complement it with delightful pairings that elevate your experience. Fresh Berries: The tartness of strawberries or raspberries contrasts beautifully with the rich chocolate, adding a refreshing burst of flavor. Coffee or Espresso: A warm cup of coffee enhances the deep chocolate notes, making each bite of cheesecake taste even more decadent. Vanilla Ice Cream: The creamy sweetness of vanilla ice cream provides a luscious contrast, melting beautifully on the warm cheesecake. Chocolate-Covered Pretzels: The salty crunch of pretzels adds a wonderful texture and flavor balance, making every bite an exciting experience. Minty Whipped Cream: A touch of peppermint extract in the whipped cream creates a festive, refreshing finish to this rich dessert. For a cozy gathering, serve each slice of Hot Chocolate Cheesecake alongside a warm drink—hot cocoa with a sprinkle of cinnamon is a delightful touch. Whether it’s chilly outside or you’re just in the mood for something sweet, these pairings will ensure a satisfying indulgence. Hot Chocolate Cheesecake Recipe FAQs How do I know if my cream cheese is ripe enough for mixing? Absolutely! For the best results, make sure your cream cheese is softened to room temperature before mixing. This ensures a creamy and lump-free filling. If it’s too cold, it will be difficult to blend smoothly, leading to a less desirable texture in your Hot Chocolate Cheesecake. What’s the best way to store leftover Hot Chocolate Cheesecake? Very simple! Store any leftovers covered in the refrigerator for up to one week. Ensure it’s in an airtight container to keep it fresh. For a longer storage solution, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Just thaw in the fridge for a few hours before serving again! Can I freeze my Hot Chocolate Cheesecake? Yes, absolutely! To freeze, cut your cheesecake into individual slices. Wrap each slice in plastic wrap followed by aluminum foil, ensuring they are well protected from freezer burn. By doing this, they can last for up to 3 months! Just remember to thaw them in the refrigerator overnight for best texture. What should I do if my cheesecake cracks while baking? Great question! Cracking can occur if the temperature fluctuates too much. Always avoid opening the oven door while it bakes! Also, when cooling, let your cheesecake sit in the oven after baking with the door ajar for about 30 minutes. This gradual cooling process helps it transition slowly, significantly reducing the chance of cracks. Are there any dietary considerations for this Hot Chocolate Cheesecake? Definitely! If you have guests with dietary restrictions, you can easily modify this recipe. For gluten-free options, use certified gluten-free Oreo cookies and gluten-free flour. To make it dairy-free, substitute cream cheese with a vegan cream cheese alternative and use coconut cream in place of heavy whipping cream. Flax eggs are a wonderful substitute for binding as well; simply mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit until it thickens. Indulge in Rich Hot Chocolate Cheesecake Bliss at Home Hot Chocolate Cheesecake is a rich, decadent dessert that combines the flavors of hot cocoa and cheesecake, all in a crunchy Oreo crust. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 5 minutes minsCooling Time 30 minutes minsTotal Time 2 hours hrs 5 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust24 cookies Oreo cookies Crushed6 tablespoons unsalted butter Melted1 pinch saltFor the Cheesecake Filling16 ounces cream cheese Softened3/4 cup granulated sugar1/4 cup flour Gluten-free optional2 packets hot cocoa Select a sugar-free brand.1 cup heavy whipping cream Coconut cream for dairy-free option3 large eggs Plant-based eaters can use flax eggs.For the Topping1 cup good quality chocolate chips Semi-sweet preferred1 cup whipped cream Optional1 cup mini marshmallows Optional1/4 cup chocolate shavings Optional Equipment 9-inch Springform PanMixing bowlStand MixerSmall saucepan Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and coat a 9” springform pan with non-stick spray.In a bowl, combine crushed Oreo cookies with melted butter and salt. Press mixture into the bottom of the pan and bake for 10 minutes.Beat cream cheese in a mixer until smooth. Gradually add sugar, flour, and hot cocoa, mixing until creamy.On low speed, add heavy cream and mix well. Incorporate eggs one at a time.Pour the filling over the cooled crust and bake at 350°F (175°C) for 15 minutes, then reduce temperature to 200°F (93°C) and bake for 50-55 minutes.Turn off the oven and let the cheesecake cool inside for 30 minutes.Cool on a wire rack until room temperature, then refrigerate for at least 6 hours or overnight.Heat heavy cream until simmering, pour over chocolate chips, let sit for a few minutes, then whisk until smooth.Pour ganache over chilled cheesecake and garnish with whipped cream, marshmallows, and shavings before serving. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 1mgCalcium: 120mgIron: 1mg NotesFor best results, ensure all ingredients are at room temperature before starting the recipe. This helps achieve a smoother cheesecake filling. 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