Hot Chocolate Cheesecake sounds like a contradiction doesn’t it? Well, let me explain, this cheesecake is served cold but has the flavours of a hot chocolate! If you’re not quite ready for a steaming cup of hot chocolate, but you’re craving that tasty mix of chocolate, marshmallows and whipped cream, then this cheesecake is for you! I’ve mixed mini marshmallows into the chocolate base of this cheesecake, topped it with melted chocolate, whipped cream and plenty more mini marshmallows!
I’m so glad I discovered these vegetarian and vegan friendly gelatine free marshmallows in Sainsburys. I can finally enjoy things like rocky road, s’mores and of course hot chocolate topped with marshmallows! Apart from not being as big as other marshmallows, they have the same flavour and texture so they can be used in the same way. (By the way, I’m not being paid to advertise this product, I’m just a genuine fan!) They have a Where to Buy section on their website so you can track them down in your area, or buy online.
Step by step…
To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.
For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.
I gently folded in the mini marshmallows, then smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.
The next day I removed it from the tin, and the next step is to melt the milk chocolate and pipe it all over the cheesecake, but I accidentally put the cream on first! Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake.
To decorate, I covered the whole cheesecake with more mini marshmallows, and crushed up Flake bar sprinkled all over it – just how I would want a hot chocolate!
The Hot Chocolate Cheesecake was such a yummy indulgent treat that my friends and family absolutely loved!
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Food processor|
|Wilton 2D Piping nozzle||Flake Bar||Piping bags|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
Hot Chocolate Cheesecake (No Bake)
Chocolate cheesecake with mini marshmallows inside and on top, plus whipped cream and melted chocolate
For the biscuit base
- 300 g Digestive Biscuits
- 125 g Butter or baking spread melted
For the cheesecake filling
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 300 ml Double cream
- 30 g Cocoa powder
- 75 g Mini marshmallows I used Freedom Mallows
For the decoration
- 300 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
- 75 g Milk chocolate melted
- Mini marshmallows I used Freedom Mallows
- Crushed flake bar or grated milk chocolate
To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape
Gently fold in the mini marshmallows
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake
Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Sprinkle more mini marshmallows all over the cheesecake, and either crush up half a flake bar and sprinkle that over, or grate milk chocolate over it
Serve immediately, store any leftovers in the fridge and eat within 2 days
If you like this, check out more of my Cheesecake recipes!
Pin for later!