Dessert

Hot Cocoa Cheesecake Recipe

ByNaomi Fletcher November 5, 2025November 5, 2025

Introduction

This Hot Cocoa Cheesecake is a dreamy blend of rich cream cheese and comforting hot cocoa flavors, all nestled in a crunchy Oreo crust. Topped with toasted marshmallows and a dusting of cocoa powder, it’s the perfect dessert to satisfy your chocolate cravings any time of year.

A round dessert with two visible layers sits on a white plate with light brown powder scattered around. The bottom layer is a dark, crumbly base, while the top layer is a thick, light brown mousse textured with small air holes. On top, there is a pile of white marshmallows generously dusted with cocoa powder, creating a soft and fluffy look. The background shows a clean white tiled wall and the surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray, for pan
24 whole Oreos
6 tbsp. butter, melted
Pinch of salt
3 (8-oz.) blocks cream cheese, softened
2 packets hot cocoa mix
3/4 cup sugar
3 large eggs
1/4 cup sour cream
1 tsp. pure vanilla extract
1/2 tsp. salt
15 marshmallows
2 tbsp. cocoa powder, for garnish

Instructions

Step 1: Preheat your oven to 325ºF and spray an 8″ or 9″ springform pan with cooking spray.
Step 2: Make the crust by crushing the Oreos into fine crumbs using a large Ziploc bag and a rolling pin or a food processor. Transfer the crumbs to a bowl, pour in the melted butter and a pinch of salt, and stir until the crumbs are fully coated and moist.
Step 3: Prepare the cheesecake filling by beating the softened cream cheese with hot cocoa mix and sugar in a large bowl using a hand mixer or stand mixer with a paddle attachment. Add eggs one at a time, then mix in sour cream, vanilla extract, and salt until smooth.
Step 4: Press the Oreo crumb mixture into the springform pan, covering the bottom and about one-third up the sides. Pour the cheesecake filling on top of the crust.
Step 5: Double-wrap the outside of the springform pan with aluminum foil, ensuring the bottom is covered. Place the pan inside a large baking dish, then carefully pour boiling water into the dish until it reaches halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 25 minutes, or until the center is just slightly jiggly.
Step 6: Turn off the oven and prop the door open. Let the cheesecake cool inside the oven for 1 hour, then transfer it to the refrigerator to chill and firm up for at least 5 hours or overnight.
Step 7: For the topping, line a baking sheet with parchment paper and arrange the marshmallows on top. Broil them in the oven for 1 to 2 minutes until puffed but not golden.
Step 8: Pile the toasted marshmallows on the chilled cheesecake, sift cocoa powder over the top, slice into wedges, and serve immediately.

Tips & Variations

Use a water bath to prevent cracks and ensure even baking for a smooth, creamy cheesecake.
For a richer flavor, try using a dark chocolate hot cocoa mix instead of regular.
If you don’t have marshmallows, you can garnish with whipped cream and chocolate shavings instead.

Storage

Store leftover cheesecake covered in the refrigerator for up to 3 days. For best texture, add the marshmallow topping fresh before serving again. If needed, let cheesecake come to room temperature for 15-20 minutes before slicing for easier cuts.

How to Serve

The image shows a close-up of a two-layered dessert piece held by a woman's hand. The bottom layer is dark brown, crumbly, and appears like a cookie or brownie crust. The middle layer above it is a thick, light beige creamy filling with a rough texture. On top of the filling is a large dollop of white whipped cream dusted lightly with brown cinnamon or cocoa powder. The background features a soft, warm light with blurred bokeh and the dessert is held over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is highly recommended because it allows for easy removal without damaging the cheesecake. Using a regular pan may make it difficult to unmold the cheesecake cleanly.

Can this cheesecake be frozen?

Yes, you can freeze the cheesecake wrapped tightly with plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving, and add toasted marshmallows fresh after thawing.