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!
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Ingredient Tips & Equipment Information
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- You can use any cocoa powder for the cheesecake, of course the better quality it is, the better flavour it will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
- I used mini pink and white marshmallows, but you could cut up some bigger marshmallows if that's all you have. I'm vegetarian, so I always use a gelatine free marshmallow brand called Freedom Marshmallows. They do a great range of marshmallows that I'm a huge fan of. If you are serving this recipe to vegetarians, please ensure that the marshmallows you use in this recipe are gelatine free.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
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.
For the full recipe with measurements, head to the recipe card at the end of this post.
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!
How long does the cheesecake last and can it be frozen?
The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!
Can this cheesecake be made gluten free?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination. And especially if you're serving this to someone with an allergy or intolerance.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
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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More marshmallow recipes...
Hot Chocolate Cheesecake (No Bake)
Ingredients
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
Instructions
- 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
Notes
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- You can use any cocoa powder for the cheesecake, of course the better quality it is, the better flavour it will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
- I used mini pink and white marshmallows, but you could cut up some bigger marshmallows if that's all you have. I'm vegetarian, so I always use a gelatine free marshmallow brand called Freedom Marshmallows. They do a great range of marshmallows that I'm a huge fan of. If you are serving this recipe to vegetarians, please ensure that the marshmallows you use in this recipe are gelatine free.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Corina Blum
This sounds amazing and looks so creamy! Yum! I do feel I need an excuse to make cheesecakes though - I'll have to come up with something!
thebakingexplorer
Thanks Corina! I hope you find an excuse soon but don't let that stop you!
Aravind
woah... that recipe looks so yummy...I haven't had a cheesecake in a long time.. I definitely gotta try this..
Thanks for the recipe.. 🙂
thebakingexplorer
I hope you enjoy the recipe!
Monika Dabrowski
Such a creative idea, it looks fabulous! #CookBlogShare
thebakingexplorer
Thank you Monika!
Jay @ JayTriedAndTrue
This looks amazing! I would love you to share this with Smell Good Sunday (Sun thru Sat) https://jaytriedandtrue.blogspot.com/2018/09/smell-good-sunday-70.html
thebakingexplorer
Sorry I missed this, I'll look out for the next one!
zeba
This looks so yummy, just need a spoon to dig in 🙂 Thanks for sharing on Fiesta Friday!
thebakingexplorer
Thank you Zeba!
Debanita
Wow! This is a stunner. Looks absolutely delicious & tempting. Thanks for bringing this recipe to Fiesta Friday!
thebakingexplorer
Thank you Debanita!
Irene
What a beautiful dessert!
thebakingexplorer
Thank you Irene!
Helen at the Lazy Gastronome
This not only looks tasty, it looks fun!! I love this idea (pinned). I would be honored if you shared this and some of your other recipes at our What's for Dinner party! http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-166/
thebakingexplorer
I'll head over there soon!
Cat | Curly's Cooking
What a lovely idea to incorporate all the yummy flavours of a hot chocolate into a cheesecake!
thebakingexplorer
Thanks Cat!
Anchal
Amazing and this recipe can't be better than this. I have tried this today morning and after trying this just come here to give a feedback.
This recipe make my family wow and they are enjoying it.