Go Back
Hot Cocoa Cheesecake with Marshmallow Swirl whole pie

Dreamy Hot Cocoa Cheesecake with Toasted Marshmallow Swirl

Indulge in a luxurious hot cocoa cheesecake featuring a buttery graham cracker crust, a rich chocolatey filling, and a delightful swirl of toasted marshmallow, all crowned with whipped cream and more marshmallows.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings 12 slices
Calories 550 kcal

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.

Notes

Ensure all dairy ingredients for the cheesecake filling are at room temperature for a smooth, lump-free batter. Avoid overmixing the eggs to prevent cracking. Chilling the cheesecake overnight is crucial for a perfectly set and sliceable dessert.