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.
How to make Hot Chocolate Cheesecake
To make the base, use a food processor to whizz up the biscuits into crumbs. Mix them with 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 an electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar. Once it is 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, then smooth the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set. The next day, remove it from the tin, and decorate with melted milk chocolate and whipped cream. Cover the whole cheesecake with more mini marshmallows, and crushed up Flake bar sprinkled all over it.
How do you 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
- Freedom Marshmallows
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Hot Chocolate Cheesecake (No Bake)
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 which are gelatine free and suitable for vegetarians
For the decoration
- 200 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
- 75 g Milk chocolate melted
- Mini marshmallows I used Freedom Mallows which are gelatine free and suitable for vegetarians
- 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 or freezer bag
- Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin until compact and even. Put it in the fridge for 30 minutes to set, or while you make the filling
- 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