Go Back
+ servings
Hot Chocolate Cheesecake

Hot Chocolate Cheesecake (No Bake)

Chocolate cheesecake with mini marshmallows inside and on top, plus whipped cream and melted chocolate
Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 30 minutes
Setting time 4 hours
Total Time 4 hours 30 minutes
Servings 16
Calories 479kcal
Author thebakingexplorer


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


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