Hot Chocolate Cheesecake with Mini Marshmallows and Chocolate Shavings Recipe
If you’re craving something indulgent yet comforting, you’ve got to try this Hot Chocolate Cheesecake with Mini Marshmallows and Chocolate Shavings Recipe. It’s everything you love about a creamy cheesecake, infused with the rich, enveloping flavors of hot chocolate, and topped with the playful sweetness of mini marshmallows that melt just a little when you dig in. The chocolate shavings add that perfect touch of elegance and texture, bringing this dessert from simply delicious to absolutely unforgettable. It’s the kind of treat that wraps you up like a cozy blanket on a chilly day and leaves you smiling with every bite.
Ingredients You’ll Need
Gathering the right ingredients is half the fun with this Hot Chocolate Cheesecake with Mini Marshmallows and Chocolate Shavings Recipe. Each component plays a crucial role, from the crunchy chocolate cookie crust to the luscious, chocolaty, creamy filling that melts in your mouth.
- 2 cups chocolate cookie crumbs: These form the sturdy, chocolatey base that balances the cheesecake’s softness perfectly.
- 1/4 cup unsalted butter, melted: Binds the cookie crumbs together and adds rich flavor for a buttery crust.
- 3 packages (8 oz each) cream cheese, softened: The creamy star of the show, ensuring a smooth, luscious texture.
- 1 cup granulated sugar: Sweetens the cheesecake just right without being overpowering.
- 1/3 cup unsweetened cocoa powder: Brings deep chocolate intensity without extra sweetness.
- 2 tablespoons cornstarch: Helps set the cheesecake perfectly without cracking.
- 1 cup sour cream: Adds tang and creaminess that lightens up the rich filling beautifully.
- 3 large eggs: Essential for structure and a velvety consistency.
- 1 teaspoon vanilla extract: Enhances all the chocolate flavors with a warm floral note.
- 1/2 cup hot chocolate, prepared and cooled: Infuses the cheesecake with authentic hot chocolate flavor you can taste in every bite.
- 1/2 cup mini marshmallows: Offers a playful, soft contrast to the cheesecake’s creamy texture.
- Whipped cream and chocolate shavings (optional): Perfect finishing touches that add extra luxury when serving.
How to Make Hot Chocolate Cheesecake with Mini Marshmallows and Chocolate Shavings Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan. Mix those chocolate cookie crumbs with the melted butter until every crumb is coated and combined. Press this mixture firmly into the bottom of the pan; this crust is your foundation, so make sure it’s packed tightly. Bake it for 10 minutes to set it up, then let it cool just a bit while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with the granulated sugar until it’s perfectly smooth and creamy—no lumps here! Then, add in the unsweetened cocoa powder and cornstarch, mixing until the chocolate color is rich and consistent. Stir in the sour cream, eggs, vanilla extract, and the cooled hot chocolate gently but thoroughly. You want a smooth, silky batter that promises a luscious cheesecake in every forkful. Pour this heavenly mixture over the crust, and give the pan a gentle tap on the counter to get rid of any trapped air bubbles.
Step 3: Bake to Perfection
Bake the cheesecake in your preheated oven for 55 to 65 minutes. You’re looking for the center to be just set but still a little wobbly—think of it as the cheesecake’s “jiggly” sweet spot. This texture will hold as it cools. Once done, turn off the oven and crack the door open slightly, letting the cheesecake cool inside for an hour. This slow cool helps prevent cracks. Finally, pop it into the refrigerator for at least 4 hours, or better yet, overnight, so all those flavors meld beautifully.
Step 4: Add Toppings and Serve
Right before you serve, sprinkle the mini marshmallows on top for that charming, marshmallow softness. Add dollops of whipped cream and scatter chocolate shavings to amp up the indulgence—these little details make the Hot Chocolate Cheesecake with Mini Marshmallows and Chocolate Shavings Recipe look as delightful as it tastes.
How to Serve Hot Chocolate Cheesecake with Mini Marshmallows and Chocolate Shavings Recipe
Garnishes
Think beyond just the mini marshmallows on top. Freshly whipped cream brings a light, airy creaminess that balances the richness perfectly. Chocolate shavings or curls add a delicate crunch and visual drama. For a little extra warmth and nostalgia, lightly toast the mini marshmallows under your broiler for just a few seconds before garnishing. The slight caramelization elevates this dessert to a whole new level.
Side Dishes
This cheesecake pairs wonderfully with a simple cup of creamy hot chocolate or a robust espresso to complement the chocolaty flavors. Fresh berries, like raspberries or strawberries, also make for a refreshing contrast that cuts through the richness and adds a pop of color on the plate.
Creative Ways to Present
Serve slices on elegant dessert plates with a drizzle of chocolate or caramel sauce artistically zigzagged around. For a fun twist, plate mini slices alongside a small bowl of warmed marshmallow fluff for dipping. You could also create individual cheesecake jars layered with marshmallow fluff and cookie crumbs for a charming, portable dessert experience that’s sure to impress any crowd.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers of this delightful Hot Chocolate Cheesecake with Mini Marshmallows and Chocolate Shavings Recipe, store them in an airtight container in the refrigerator. The cheesecake stays creamy and fresh for up to 3 days, making it a perfect make-ahead treat for gatherings or leisurely indulgence.
Freezing
You can freeze this cheesecake if you want to prepare in advance or save extra portions. Wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. When frozen, it will keep beautifully for up to 2 months. Just thaw it overnight in the fridge before serving to bring back that perfect creamy texture.
Reheating
Though cheesecake is best enjoyed chilled, if you prefer it a bit warmer, let slices sit at room temperature for about 20 minutes. Avoid microwaving as this can cause uneven texture and melting. Serving it too warm will lose that wonderful silky quality that makes the Hot Chocolate Cheesecake with Mini Marshmallows and Chocolate Shavings Recipe truly special.
FAQs
Can I use regular cocoa powder instead of dark?
Absolutely! Regular unsweetened cocoa powder works perfectly and will deliver a lovely chocolate flavor. Dark cocoa gives a richer, more intense taste, but it’s all about your personal preference and what you have on hand.
What can I substitute for the sour cream?
If you don’t have sour cream, plain Greek yogurt is a great substitute that keeps the tang and creaminess intact. Just make sure it’s full fat for the best texture and taste.
How do I prevent cracks on my cheesecake?
Cracks usually form due to overbaking or rapid temperature changes. Baking at a lower temperature, allowing the cheesecake to cool slowly with the oven door ajar, and using cornstarch help minimize cracking. Also, avoid overmixing the batter to keep it smooth and stable.
Can I use mini marshmallows inside the batter?
It’s best to add mini marshmallows as a topping because baking them inside the batter will cause them to melt and potentially affect the texture. The marshmallow topping provides that delightful texture and gooey sweetness in the final presentation.
Is this recipe suitable for special occasions?
Definitely! This Hot Chocolate Cheesecake with Mini Marshmallows and Chocolate Shavings Recipe is elegant yet fun, making it perfect for holidays, winter gatherings, or any special celebration where comfort food meets extraordinary flavor.
Final Thoughts
There’s something incredibly comforting and joyful about this Hot Chocolate Cheesecake with Mini Marshmallows and Chocolate Shavings Recipe that makes it a standout dessert worth trying again and again. Whether it’s a cozy night in or a festive occasion, this cheesecake brings warmth, celebration, and pure deliciousness to the table. I can’t wait for you to bake it, share it, and fall in love with every luscious bite just as I have.
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Hot Chocolate Cheesecake with Mini Marshmallows and Chocolate Shavings Recipe
- Total Time: 1 hour 20 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This decadent Hot Chocolate Cheesecake combines rich chocolate flavor with a creamy, smooth texture that’s perfect for winter and holiday desserts. Featuring a chocolate cookie crust, a luscious chocolate cream cheese filling infused with hot chocolate, and topped with mini marshmallows and whipped cream, this cheesecake is sure to impress and delight chocolate lovers.
Ingredients
Crust
- 2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot chocolate, prepared and cooled
Toppings
- 1/2 cup mini marshmallows
- Whipped cream (optional)
- Chocolate shavings (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. In a medium bowl, mix the chocolate cookie crumbs with the melted butter until fully combined. Press the mixture firmly into the bottom of the pan to create an even crust layer. Bake for 10 minutes to set the crust, then remove and let it cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add in the cocoa powder and cornstarch, mixing thoroughly to avoid lumps. Next, beat in the sour cream, eggs, vanilla extract, and the cooled hot chocolate, continuing to mix until the filling is fully smooth and homogeneous.
- Assemble and bake: Pour the prepared cheesecake batter over the baked crust in the springform pan. Gently tap the pan on the counter several times to release any trapped air bubbles in the batter. Place the pan in the preheated oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly when gently shaken.
- Cool the cheesecake: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. After this gradual cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavors.
- Serve: Before serving, garnish the cheesecake with mini marshmallows, whipped cream, and chocolate shavings if desired, enhancing both presentation and flavor.
Notes
- For a richer and deeper chocolate flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.
- Top the cheesecake with toasted marshmallows instead of raw for an added smoky flavor and texture contrast.
- This cheesecake can be made up to 3 days in advance; store it covered in the refrigerator to maintain freshness.
- To achieve clean slices, dip your knife in hot water and wipe it clean between each cut.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
