Hot Cocoa Cheesecake | The Squeaky Mixer

Hot Cocoa Cheesecake

This Hot Cocoa Cheesecake is to die for. I’ve made quite a few Cheesecakes in my time but this one takes the cake…literally. The rich chocolate flavor with the sweet marshmallow glaze and best of all, the smooth chocolate cream cheese texture is just perfection. In this recipe I use Hot Chocolate Marshmallow Brownie Brittle as the base for the crust and it just amplifies the entire Hot Cocoa flavor throughout this Hot Cocoa Cheesecake 🙂

Hot Cocoa Cheesecake Ingredients

  • Eggs – The biggest role eggs play in our Hot Cocoa Cheesecake is binding and adding structure. As the eggs bake in our cheesecake batter, they set nice and firm to help create a solid, creamy, sliceable texture. The protein in eggs helps to give our cheesecake that delicious, characteristic silky texture.
  • Cream Cheese  It’s no surprise that cream cheese is the star of the show in this pumpkin cheesecake. Not only does cream cheese give this delicious dessert its name but it’s also responsible for the texture, structure, and flavor of this dessert. Cream cheese has a high fat content which when combined with other ingredients, helps to bind everything together and provide structure during the cooling process. The creaminess of cream cheese enhances the overall smoothness, and richness in every bite.
  • Granulated & Brown Sugar – Both sugars provide that sweet, delicious flavor to our Hot Cocoa Cheesecake. The brown sugar in our crust adds a deep, caramel-like flavor. Brown sugar contains molasses which adds to the complexity of flavors in this Hot Cocoa Cheesecake Cheesecake.
Hot Cocoa Cheesecake | The Squeaky Mixer

The Hot Chocolate Marshmallow Brownie Brittle adds such a delicious flavor to this Cheesecake and really helps pack that Hot Cocoa Punch in every bite. Feel free to add mini marshmallows or a chocolate swirl on top of this cheesecake for an added delicious twist.

Hot Cocoa Cheesecake | The Squeaky Mixer
Hot Cocoa Cheesecake | The Squeaky Mixer

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I hope you all enjoy this recipe as much as I do! Most of all I hope you all have a very happy holiday season filled with lots of love…and cheesecake 🙂

Hot Cocoa Cheesecake

4.6 from 10 votes
Recipe by Maddison Koutrouba –


Cooking time




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Hot Cocoa Crust

  • 2 packages Hot Chocolate Marshmallow Brownie Brittle (or about 1 1/2 cups graham cracker crumbs)

  • 1/4 tsp. salt

  • 6 Tbsp. unsalted butter, melted

  • 1 Tbsp. brown sugar

  • 1 Tbsp. cocoa powder

  • Hot Cocoa Cheesecake
  • 4 8 oz. cream cheese packages, room temperature

  • 1 1/2 cups sugar

  • 3 Tbsp. cocoa powder

  • 2/3 cups hot cocoa mix

  • 3/4 cups sour cream

  • 4 eggs room temperature

  • 2 tsp. vanilla extract

  • Marshmallow Glaze
  • 1 1/2 cups marshmallow fluff

  • 2 tsp. vanilla extract

  • 1 1/2 cups heavy whipping cream

  • Hot Cocoa Whipped Cream
  • 1 1/2 cups heavy whipping cream

  • 1/4 cup hot cocoa mix

  • 2 tsp. cocoa powder

  • 1 1/2 tsp. vanilla

  • 4 Tbsp. confectioner’s sugar


  • Preheat the oven to 325 degrees, lightly grease a 9-inch springform pan with cooking spray, and then set aside.
  • In a food processor, combine all ingredients for the hot cocoa crust. If you cannot find hot cocoa brownie brittle, simply substitute them for graham crackers! Pulse everything together a few times until the mixer is fine and well combined.
  • Pour the crust into the prepared pan and gently press it into the bottom of the pan firmly and evenly. Set aside.
  • In a large bowl with an electric mixer or in the bowl of a stand mixer fit with the paddle attachment, beat the cream cheese together until it is smooth and there are no lumps. Scrape down the sides of the bowl and continue to mix to ensure that the mixture is completely smooth.
  • To the bowl of cream cheese, add the sugar, cocoa powder, hot cocoa mix, and sour cream. Mix until smooth.
  • Add the vanilla and eggs one at a time to the cream cheese mixer being sure to mix between each addition.
  • Pour the cheesecake filling into the prepared pan with crust on the bottom. Gently wrap the bottom and sides of the pan with tin foil to prevent any water from our water bath from seeping in.
  • Place the tin foil-lined cheesecake into a large pan filled with water up to about halfway up the pan. Bake for about 1 hour and 10 minutes to 1 hour and 20 minutes. The cheesecake should still be slightly jiggly. Do not immediately remove the cheesecake from the oven. Instead, turn off the oven and open the oven door slightly to allow the heat to slowly flow and allow the cheesecake to sit for 1 hour. That way the shock of different temperatures won’t cause your cheesecake to crack.
  • After step 8, place your cheesecake in the fridge for at least 2 hours or overnight.
  • To make the marshmallow glaze, use an electric mixer to cream together the fluff and vanilla. In a separate bowl, whip up your heavy cream until it has reached a cool whip consistency. Fold the whipped cream until the fluff and vanilla mixture until fully combined.
  • To make the hot cocoa whipped cream, use an electric mixer to beat the heavy cream on medium speed until it reaches a cool whip consistency. Add in the hot cocoa mix, cocoa powder, vanilla, and confectioner’s sugar. Mix until smooth and well combined.
  • To decorate the cheesecake, gently remove the sides of the springform pan. Then pour the marshmallow glaze in the center of the cheesecake then use a silicone spatula or an offset spatula to slowly move the glaze to the edge of the cheesecake where it will naturally fall on its own.
  • Pipe swirls of hot cocoa whipped cream around the top of the cake. I topped my cheesecake off with a dusting of hot cocoa and more brownie brittle pieces.
  • Enjoy!

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  1. This was an absolutely delicious cheesecake! And a total hit at my work Christmas party! I will definitely be making this again!