Remember those cozy winter nights, snuggled up with a warm mug of hot cocoa, topped with melty marshmallows? That feeling of pure comfort and indulgence? What if we told you that comforting warmth could be transformed into an even more decadent dessert experience? Something rich, creamy, and utterly irresistible? Prepare to fall deeply in love with our Hot Cocoa Cheesecake with Marshmallow Swirl – a dessert that captures the essence of your favorite winter beverage in cake form.
Why You’ll Love This Hot Cocoa Cheesecake with Marshmallow Swirl
This cheesecake is like a warm hug in dessert form, perfect for special occasions or just because. It offers a rich chocolate flavor combined with creamy cheesecake, topped with a sweet marshmallow swirl. While it looks impressive, our step-by-step recipe makes it easy to create.
How to Make Hot Cocoa Cheesecake with Marshmallow Swirl
This recipe has three main parts: the crunchy graham cracker crust, the rich cocoa cheesecake filling, and the sweet marshmallow swirl. Each part comes together to make a truly delightful dessert. We will guide you through each step to ensure a perfect cheesecake.
Ingredients of Hot Cocoa Cheesecake with Marshmallow Swirl
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ½ cup unsalted butter, melted
- For the Hot Cocoa Cheesecake Filling:
- 24 ounces cream cheese, full-fat, softened
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 3 large eggs
- ½ cup sour cream or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Marshmallow Swirl:
- 2 cups marshmallow fluff (or 2 cups mini marshmallows, melted)
Directions of Hot Cocoa Cheesecake with Marshmallow Swirl
- Prepare the Crust: Mix graham cracker crumbs, sugar, and cocoa powder in a bowl. Pour in the melted butter and stir until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let it cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and cocoa powder, mixing until well combined. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream (or heavy cream), vanilla extract, and a pinch of salt. Do not overmix.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. For a crack-free cheesecake, use a water bath. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from entering. Place the pan in a larger roasting pan. Pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still jiggles slightly.
- Add the Marshmallow Swirl: Carefully remove the cheesecake from the water bath and take off the foil. Increase the oven temperature to 375°F (190°C). Dollop spoonfuls of marshmallow fluff over the warm cheesecake. Use a knife or a skewer to gently swirl the marshmallow into the top of the cheesecake. Return to the oven for 5-7 minutes, or until the marshmallow is lightly golden and toasted.
- Chill and Serve: Let the cheesecake cool on a wire rack at room temperature for about an hour. Then, cover it and refrigerate for at least 4-6 hours, or preferably overnight, until it is fully set.
How to Serve Hot Cocoa Cheesecake with Marshmallow Swirl
Enjoy your cheesecake plain for a rich treat, or add a simple dusting of cocoa powder or mini marshmallows. For extra indulgence, drizzle with chocolate sauce or a warm caramel topping. A dollop of fresh whipped cream and chocolate shavings also makes a great addition. This cheesecake pairs wonderfully with a warm cup of coffee.
How to Store Hot Cocoa Cheesecake with Marshmallow Swirl
Store leftover cheesecake covered in the refrigerator for up to 3-4 days. You can also freeze individual slices or the whole cheesecake. Wrap it tightly in plastic wrap, then in foil. It stays good in the freezer for 1-2 months. Thaw frozen cheesecake in the refrigerator overnight before serving.
Tips to Make Hot Cocoa Cheesecake with Marshmallow Swirl
- Room Temperature Ingredients: Always use softened cream cheese and room temperature eggs. This helps create a smooth, lump-free batter.
- Do Not Overmix: Mixing too much adds air to the batter, which can cause cracks in your cheesecake. Mix just until ingredients are combined.
- Water Bath: A water bath helps the cheesecake bake evenly and prevents cracks by providing a moist cooking environment.
- Cooling Process: Allow the cheesecake to cool slowly, first at room temperature, then in the refrigerator. This gradual cooling prevents cracking.
- Chilling is Key: Give the cheesecake enough time to chill completely. This ensures it sets properly and has the best texture.
Variations
- Peppermint Twist: Add ½ teaspoon of peppermint extract to the cheesecake filling for a festive flavor. You can also sprinkle crushed candy canes on top before serving.
- Espresso Boost: Mix in 1 teaspoon of instant espresso powder with the cocoa powder to deepen the chocolate flavor.
- Nutty Crunch: For an extra layer of texture, add ¼ cup of finely chopped toasted pecans or walnuts to the graham cracker crust mixture.
FAQs
Can I make this Hot Cocoa Cheesecake with Marshmallow Swirl ahead of time?
Yes, cheesecakes are great to make ahead! You can store it in the refrigerator for up to 3-4 days before serving.
How do I prevent my Hot Cocoa Cheesecake with Marshmallow Swirl from cracking?
To prevent cracks, use room temperature ingredients, do not overmix the batter, and use a water bath during baking. Slow cooling also helps.
What kind of cocoa powder is best for this Hot Cocoa Cheesecake with Marshmallow Swirl?
For the richest chocolate flavor, we recommend using unsweetened Dutch-process cocoa powder. However, natural unsweetened cocoa powder also works well.
Rich Hot Cocoa Cheesecake with Toasted Marshmallow Swirl
Ingredients
Equipment
Method
- Combine graham cracker crumbs, granulated sugar, and cocoa powder in a bowl, then stir in melted butter until moist. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan.
- Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes, then remove and let it cool completely on a wire rack.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and cocoa powder, continuing to beat until well combined and lump-free.
- Beat in the eggs one at a time, mixing only until just combined after each addition to avoid overmixing. Stir in the sour cream, vanilla extract, and salt until thoroughly incorporated and smooth.
- Pour the cheesecake filling over the cooled crust in the springform pan. Prepare a water bath by wrapping the pan tightly with foil and placing it into a larger roasting pan with hot water, reaching halfway up the sides.
- Bake in a preheated oven at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center still jiggles slightly.
- Carefully remove the cheesecake from the water bath and aluminum foil, then increase the oven temperature to 375°F (190°C). Dollop marshmallow fluff evenly over the warm cheesecake surface.
- Use a knife or skewer to gently swirl the marshmallow fluff into the top layer. Return the cheesecake to the oven for 5-7 minutes, or until the marshmallow swirl is lightly golden brown.
- Remove the cheesecake from the oven and cool on a wire rack for about an hour at room temperature. Cover loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until completely chilled and set.
- Once thoroughly chilled, remove from the springform pan and serve plain or garnished with cocoa powder, mini marshmallows, chocolate sauce, or whipped cream.