Introduction

This Hot Chocolate Cheesecake is a rich and indulgent dessert that combines the comforting flavors of chocolate and cream cheese. Perfect for sharing, it features a crunchy Oreo crust and a smooth, cocoa-infused filling topped with fluffy whipped cream. A cozy treat that will please chocolate lovers at any gathering.

A chocolate cream pie with three visible layers: a dark, crumbly chocolate crust at the bottom, a thick, smooth chocolate filling in the middle, and a thick layer of white whipped cream on top sprinkled with cocoa powder. On the whipped cream, there are small, toasted marshmallows, some fully covered with cocoa powder and others showing some white. The pie is partially sliced, revealing the clean layers inside, and it sits on a white plate on a white marbled surface. A woman’s hand is holding a metal pie server lifting one slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 Oreo cookies

60 g (4 tbsp) unsalted butter, melted

680 g (24 oz) cream cheese – Philadelphia

140 g (2/3 cup) granulated sugar

60 g (1/2 cup) sweetened cocoa powder

35 g (1/3 cup) unsweetened cocoa powder

120 g (1/2 cup) heavy sour cream

50 ml (1/4 cup) heavy cream – full fat

2 tsp vanilla extract

4 large eggs, room temperature

250 ml (1 cup) cold heavy cream

1-2 tbsp powdered sugar

1 tsp vanilla extract

Instructions

Step 1: Crush the Oreos in a food processor until they become fine crumbs. Add the melted butter and process again until the mixture resembles wet sand.

Step 2: Press the Oreo mixture into the bottom and slightly up the sides of a 20 cm (8-inch) springform pan lined with parchment paper. Use the bottom of a glass to pack it tightly. Refrigerate to firm up while preparing the filling.

Step 3: Preheat your oven to 150°C (300°F) and bring a pot of water to boil for a water bath.

Step 4: In a large bowl, beat the cream cheese on medium-low speed until smooth and creamy. Gradually add the sugar and mix until fully incorporated.

Step 5: Sift in both the sweetened and unsweetened cocoa powders. Beat until combined, then add sour cream, heavy cream, and vanilla extract. Mix until just combined.

Step 6: Beat in the eggs one at a time on low speed, mixing just until incorporated to avoid over-aeration.

Step 7: Pour the chocolate cheesecake mixture over the chilled Oreo crust and smooth the top with a spatula.

Step 8: Place the springform pan on an oven rack above a roasting pan or baking dish filled with boiling water to create a water bath.

Step 9: Bake for 60–75 minutes, until the edges are set but the center still jiggles slightly.

Step 10: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 11: Cover with foil and refrigerate for at least 6 hours or overnight. Run a knife around the edges before releasing the springform pan.

Step 12: Beat the cold heavy cream with powdered sugar and vanilla extract on medium speed for 2–3 minutes, until stiff peaks form.

Step 13: Spread whipped cream over the cheesecake and garnish with marshmallows, cocoa powder, or chocolate shavings.

Step 14: Slice and enjoy your cozy, indulgent hot chocolate cheesecake.

Tips & Variations

For extra crunch, add chopped nuts to the Oreo crust mixture before pressing it in the pan.

Use mini marshmallows or chocolate chips as a fun topping variation.

Ensure eggs are at room temperature to prevent cracking and promote even baking.

For a deeper chocolate flavor, increase the unsweetened cocoa powder by 1 tbsp.

FAQs

Can I make this cheesecake gluten-free?

Yes, by substituting the Oreos with a gluten-free chocolate cookie or gluten-free graham cracker crumbs, you can make the crust suitable for gluten-free diets.

How do I prevent cracks in the cheesecake?

Baking the cheesecake in a water bath helps keep the temperature even and prevents cracks. Also, avoid overbeating the batter and do not open the oven door frequently during baking.