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    Hot Chocolate Cheesecake (No Bake)

    14/09/2018 by thebakingexplorer 19 Comments

    Jump to Recipe Print Recipe

    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!

    Hot Chocolate Cheesecake

    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.

    Hot Chocolate Cheesecake

    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!

    Hot Chocolate Cheesecake

    Recommended Equipment and Ingredients*

    • 23cm Springform tin
    • Electric hand mixer
    • Food processor
    • Wilton 2D Piping nozzle
    • Flake Bar
    • Piping bags
    • Freedom Marshmallows

    *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

    Hot Chocolate Cheesecake (No Bake)

    Chocolate cheesecake with mini marshmallows inside and on top, plus whipped cream and melted chocolate
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cheesecake
    Prep Time: 30 minutes
    Setting time: 4 hours
    Total Time: 4 hours 30 minutes
    Servings: 16
    Author: thebakingexplorer

    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
    Metric - US Customary

    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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 479kcal | Carbohydrates: 33g | Protein: 5g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 313mg | Potassium: 158mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1285IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

    If you like this, check out more of my Cheesecake recipes!

    « Nutella Cheesecake Blondies
    Maltesers Fudge »

    Reader Interactions

    Comments

    1. Corina Blum

      September 15, 2018 at 9:41 am

      5 stars
      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!

      Reply
      • thebakingexplorer

        October 01, 2018 at 10:03 am

        Thanks Corina! I hope you find an excuse soon but don't let that stop you!

        Reply
    2. Aravind

      September 17, 2018 at 12:01 pm

      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.. 🙂

      Reply
      • thebakingexplorer

        October 01, 2018 at 10:14 am

        I hope you enjoy the recipe!

        Reply
    3. Monika Dabrowski

      September 17, 2018 at 3:33 pm

      5 stars
      Such a creative idea, it looks fabulous! #CookBlogShare

      Reply
      • thebakingexplorer

        October 01, 2018 at 10:14 am

        Thank you Monika!

        Reply
    4. Jay @ JayTriedAndTrue

      September 18, 2018 at 12:37 am

      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

      Reply
      • thebakingexplorer

        October 01, 2018 at 10:14 am

        Sorry I missed this, I'll look out for the next one!

        Reply
    5. zeba

      September 18, 2018 at 12:38 am

      This looks so yummy, just need a spoon to dig in 🙂 Thanks for sharing on Fiesta Friday!

      Reply
      • thebakingexplorer

        October 01, 2018 at 10:15 am

        Thank you Zeba!

        Reply
    6. Debanita

      September 19, 2018 at 8:12 pm

      Wow! This is a stunner. Looks absolutely delicious & tempting. Thanks for bringing this recipe to Fiesta Friday!

      Reply
      • thebakingexplorer

        October 01, 2018 at 10:17 am

        Thank you Debanita!

        Reply
    7. Irene

      September 20, 2018 at 3:49 am

      What a beautiful dessert!

      Reply
      • thebakingexplorer

        October 01, 2018 at 10:20 am

        Thank you Irene!

        Reply
    8. Helen at the Lazy Gastronome

      September 20, 2018 at 1:41 pm

      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/

      Reply
      • thebakingexplorer

        October 01, 2018 at 10:20 am

        I'll head over there soon!

        Reply
    9. Cat | Curly's Cooking

      September 21, 2018 at 1:20 pm

      5 stars
      What a lovely idea to incorporate all the yummy flavours of a hot chocolate into a cheesecake!

      Reply
      • thebakingexplorer

        October 01, 2018 at 10:20 am

        Thanks Cat!

        Reply
    10. Anchal

      February 07, 2020 at 6:31 am

      5 stars
      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.

      Reply

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