A Warm Hug in Every Slice
Remember those cozy winter nights, curled up with a thick blanket, a flickering fire, and a mug of steaming hot cocoa? That comforting feeling, that sweet warmth, is exactly what we’re capturing in this incredible dessert. Forget the ordinary cheesecake; today, we’re transforming a beloved childhood memory into an elegant, show-stopping treat that will whisk you away to a winter wonderland with every single bite. Get ready to experience pure bliss with our Hot Cocoa Cheesecake with Marshmallow Swirl.
Why Make This Recipe
This Hot Cocoa Cheesecake with Marshmallow Swirl is the ultimate comforting dessert. It brings back the joy of hot cocoa in a rich cheesecake form. The silky smooth texture of the cheesecake mixes perfectly with the soft, sweet marshmallow swirl. It’s perfect for parties or a special treat. This recipe is easy to follow and tastes amazing. You will love the deep chocolate taste balanced with the sweet marshmallow.
How to Make Hot Cocoa Cheesecake with Marshmallow Swirl
Making this delicious cheesecake involves a few easy steps. First, you make a simple graham cracker crust. Then, you prepare the rich hot cocoa cheesecake filling. Next, you create a sweet marshmallow swirl within the filling. After baking in a water bath, the cheesecake chills to perfection. Finally, you garnish it and serve.
Ingredients of Hot Cocoa Cheesecake with Marshmallow Swirl
For the Graham Cracker Crust
- Graham cracker crumbs
- Granulated sugar
- Melted unsalted butter
For the Hot Cocoa Cheesecake Filling
- Cream cheese, softened
- Granulated sugar
- Unsweetened cocoa powder (Dutch-processed recommended)
- Cornstarch
- Large eggs
- Sour cream
- Vanilla extract
- Pinch of salt
- Milk or heavy cream
For the Marshmallow Swirl & Topping
- Miniature marshmallows
- Heavy cream
- Powdered sugar
- Vanilla extract
- Additional mini marshmallows (for garnish)
- Chocolate shavings or cocoa powder (for garnish)
Directions of Hot Cocoa Cheesecake with Marshmallow Swirl
Step 1: Prepare the Crust
- Preheat your oven and prepare a springform pan.
- Mix graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake until lightly golden.
- Cool completely on a wire rack.
Step 2: Make the Hot Cocoa Cheesecake Filling
- Beat softened cream cheese and sugar until creamy.
- Whisk in cocoa powder, cornstarch, and salt.
- Add eggs one at a time, mixing until just combined.
- Fold in sour cream, vanilla extract, and milk/cream.
- Pour half of the filling over the cooled crust.
Step 3: Create the Marshmallow Swirl
- Gently heat marshmallows and a small amount of heavy cream until melted and smooth.
- Dollop spoonfuls of marshmallow mixture over the first layer of cheesecake filling.
- Pour the remaining cheesecake filling over the marshmallow layer.
- Add more marshmallow dollops and swirl gently with a knife or skewer for a marbled effect.
Step 4: Bake the Cheesecake
- Place the springform pan in a large roasting pan.
- Pour hot water into the roasting pan to create a water bath.
- Bake until the edges are set and the center jiggles slightly.
- Turn off the oven and let the cheesecake cool slowly inside.
Step 5: Chill and Garnish
- Remove from the water bath, cool on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
- Before serving, prepare a whipped cream topping (optional).
- Garnish with extra mini marshmallows, lightly toasted if you want, and chocolate shavings or a dusting of cocoa powder.
How to Serve Hot Cocoa Cheesecake with Marshmallow Swirl
Serve this cheesecake cold. You can add whipped cream on top, sprinkle with cocoa powder, or add chocolate shavings. A drizzle of chocolate syrup or caramel also tastes great. Enjoy it with a hot cup of coffee or, of course, a warm mug of hot cocoa.
How to Store Hot Cocoa Cheesecake with Marshmallow Swirl
Store your Hot Cocoa Cheesecake in an airtight container or cover it tightly with plastic wrap. It will stay fresh in the refrigerator for up to 4-5 days. You can also freeze it for a longer storage time.
Tips to Make Hot Cocoa Cheesecake with Marshmallow Swirl
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This helps make the filling smooth and stops lumps.
- Do Not Overmix: Do not overmix the batter after you add the eggs. Too much mixing can put too much air into it, which can cause cracks.
- Water Bath is Key: Always use a water bath when baking cheesecake. This helps it bake evenly and prevents cracks.
- Slow Cooling: Let the cheesecake cool slowly. Do not rush the cooling process, as gradual cooling helps prevent cracks.
- Chill Time: Do not skip the chilling time! It is very important for the cheesecake to set completely and to have the best flavor.
Variations
- Peppermint Hot Cocoa Cheesecake: Add a few drops of peppermint extract to the filling. You can crush peppermint candies for garnish.
- Spicy Hot Cocoa Cheesecake: A small pinch of cayenne pepper in the filling gives it a subtle kick.
- S’mores Hot Cocoa Cheesecake: Top with toasted marshmallows and chocolate pieces for a s’mores flavor.
FAQs
Q1: Can I make this Hot Cocoa Cheesecake ahead of time?
Yes, you can make this Hot Cocoa Cheesecake a day in advance. The flavors become better as it chills, and the texture becomes perfectly firm. Keep it covered in the refrigerator until you are ready to serve.
Q2: What’s the best way to prevent cracks in my Hot Cocoa Cheesecake?
To prevent cracks, use room temperature ingredients, do not overmix the batter, bake in a water bath, and let the Hot Cocoa Cheesecake cool slowly in the turned-off oven. These steps help create a smooth, perfect top.
Q3: How long does this Hot Cocoa Cheesecake last in the refrigerator?
When stored correctly, this Hot Cocoa Cheesecake with Marshmallow Swirl will last for up to 4-5 days in the refrigerator. It also freezes well if you need to store it longer.
Dreamy Hot Cocoa Cheesecake with Toasted Marshmallow Swirl
Equipment
- 9-inch springform pan
- Medium bowl
- Wire rack
- Electric mixer
- Large bowl
- Small microwave-safe bowl
- Knife
- Roasting pan
- Kitchen torch
Ingredients
For the Graham Cracker Crust:
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter melted
For the Rich Hot Cocoa Cheesecake Filling:
- 3 cream cheese (8-ounce) packages, softened
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder Dutch-processed recommended
- 2 tablespoons cornstarch
- 3 large eggs at room temperature
- 0.5 cup sour cream at room temperature
- 1 teaspoon vanilla extract
- salt Pinch
- 0.25 cup milk or heavy cream
For the Toasted Marshmallow Swirl & Topping:
- 2 cups miniature marshmallows divided
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup heavy cream for whipped topping
- 2 tablespoons powdered sugar for whipped topping
- Chocolate shavings or cocoa powder for garnish
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Combine graham cracker crumbs, sugar, and melted butter, then press firmly into the pan bottom.
- Bake for 8-10 minutes until golden, then cool completely on a wire rack.
Make the Hot Cocoa Cheesecake Filling
- Reduce oven to 325°F (160°C). In a large bowl, beat softened cream cheese and 1 cup granulated sugar with an electric mixer until creamy.
- Whisk in cocoa powder, cornstarch, and salt until fully incorporated.
- Add eggs one at a time, mixing on low speed until just combined after each.
- Gently fold in sour cream, 1 teaspoon vanilla extract, and ¼ cup milk or heavy cream until the batter is smooth.
- Pour half of the cheesecake filling over the cooled graham cracker crust.
Create the Toasted Marshmallow Swirl
- In a microwave-safe bowl, combine 1 cup miniature marshmallows and 2 tablespoons heavy cream; microwave for 30-60 seconds until melted and smooth, then stir in ½ teaspoon vanilla extract.
- Dollop spoonfuls of the melted marshmallow mixture over the first cheesecake filling layer.
- Carefully pour the remaining cheesecake filling over the marshmallow layer.
- Dollop the remaining melted marshmallow mixture on top, then gently swirl a knife or skewer through the layers to create a marbled effect.
Bake the Cheesecake
- Prepare a water bath by placing the springform pan in a roasting pan and pouring hot water halfway up its sides.
- Bake for 60-75 minutes, until the edges are set and the center slightly jiggles.
- Turn off the oven, leave the door ajar, and let the cheesecake cool slowly for 1 hour inside.
Chill and Garnish
- Remove the pan from the water bath, run a knife around the cheesecake edge to prevent cracking, and cool completely on a wire rack.
- Cover loosely and refrigerate for at least 6 hours, or preferably overnight, to set.
- Before serving, beat 1 cup heavy cream with 2 tablespoons powdered sugar in a cold bowl until stiff peaks form.
- Garnish with whipped cream, the remaining 1 cup miniature marshmallows (optionally toasted), and chocolate shavings or cocoa powder.