hot chocolate cheesecake

Enjoy the delicious taste of hot chocolate all year long in this No Bake Cherry Hot Chocolate Cheesecake. You&#039;ll enjoy a chocolate cookie crust, chocolate cheesecake, Lucky Leaf Premium Cherry Fruit Filling or Topping, optional marshmallow topping, Cool Whip and chocolate shavings in every bite. Who says you can&#039;t have hot chocolate all year long?

No Bake Cherry Hot Chocolate Cheesecake

chocolate cookie crumbs (about 16 cookies with filling)

butter

cream cheese (room temperature)

sugar

chocolate mix ((3) 1.25-ounce packets)

vanilla

Cool Whip (divided)

Lucky Leaf Premium Cherry Fruit Filling

Marshmallow Sundae Topping (for drizzle, if desired)

Chocolate Bar for chocolate shavings (if desired)

If using the chocolate bar for shavings to decorate the cheesecake, place it into the freezer, so it&#39;s ready when needed.

In a medium microwavable bowl, melt the butter. Place the chocolate cookies with filling into a blender or food processor and blend until they are fine crumbs. Add to the butter and mix until well combined.

Place into a 9-inch pie plate. Spread the mixture evenly across the bottom, pressing it up along the sides. Place into the freezer to chill for a minimum of 30 minutes.

Cookie Crust

In a mixing bowl, beat the cream cheese until smooth, Add the hot chocolate mix, powdered sugar, and vanilla. Mix well, scraping down the sides of the bowl as needed.

With a rubber spatula, fold in 2 cups of the Cool Whip until thoroughly combined.

Pour into pie crust, and spread evenly with an offset spatula. Cover the surface with a sheet of plastic wrap and refrigerate for a minimum of 6 hours, but preferably overnight.

Remove the plastic wrap and cover the cheesecake with the Lucky Leaf Premium Cherry Fruit Filling or Topping.

Remove chocolate bar from freezer and using a vegetable peeler or grater, shave the chocolate onto a small plate.

Drizzle the cheesecake with optional marshmallow sundae sauce, sprinkle chocolate shavings over the top, and decorate with remaining Cool Whip.

Cheesecake Filling

This hot chocolate cheesecake has a graham cracker crust and cheesecake that has hot chocolate mix and chocolate ganache mixed in. Topped with chocolate ganache, whipped cream, mini marshmallows, and crushed candy canes.

Hot Chocolate Cheesecake

Graham cracker crusts (fine crumbs)

Brown sugar (packed light or dark)

TBSP Unsalted butter (melted)

oz Cream cheese (room temperature)

White granulated sugar

Hot chocolate mix (about 2 packets no marshmallows)

Sour cream (room temperature)

Semi-sweet chocolate chips

Heavy cream

tsp Pure vanilla extract

Large eggs (room temperature)

TBSP Powdered sugar

Mini marshmallows (for decoration)

Mini chocolate chips (for decoration)

candy canes (for decoration)

Preheat

Preheat oven to 325°F. Spray a springform pan with a baking non-stick pan. Place a 9 inch parchment circle on the bottom and spray again.

Mix the graham cracker crumbs (use a food processor to make them super fine), melted butter, and brown sugar. Pour crumbs into the pan. Press the crumbs halfway up the sides of the pan. Compact the crust with a back of a measuring cup.

Bake

Bake for 10 minutes. Then, allow to cool.

Graham Cracker Crust

Sift

If you have a hot chocolate mix with marshmallows use a mesh sifter to separate the marshmallows

Using a stand mixer, beat the cream cheese for 1 minute on medium-high. Scrape the bowl. Add in sugar and hot chocolate mix. Beat for 1 minute. Scrape the bowl and mix again until all combined.

Heat

In a small bowl, pour in chocolate chips. Heat heavy cream in a sauce pan over medium-low heat. Heat until hot and steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds. Then, stir until smooth.

Add in sour cream, chocolate ganache, and vanilla. Mix on medium until smooth and combined. Add in eggs on low one at a time. Halfway through mixing the eggs, scrape the bowl.

Pour

Pour cheesecake batter into spring form pan.

Water bath

Here are 2 water bath techniques to use. Both use a large roasting pan.1. Place spring form pan in a 10 inch cake pan. Place cake pan in roasting pan. Pour boiling water into the roasting pan about half way up. This method prevents any water from getting into the crust.2. Wrap spring form pan in aluminum foil twice. Place spring form pan in roasting pan. Pour boiling water into the roasting pan about halfway up.

Bake for 60-80 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle. Turn off oven, crack open the door, and let the cheesecake sit for 30 minutes in the oven. This will allow to slowly cool down.

Chill

Transfer cheesecake to a cooling rack. Allow it to cool completely. Wrap the pan in foil, and chill in the fridge. Chill for 6 hours or overnight.

Take cheesecake out of the fridge, take off pan and parchment circle. Pour chocolate chips in a small bowl. Heat heavy cream in a sauce pan over medium-low heat. Heat until hot and steaming. Pour hot cream over chocolate chips. Let it sit for 1 minute and 30 seconds.

Stir

Stir the chocolate until smooth and silky. Separate 1/4 of chocolate for the drizzle. Pour the rest of the chocolate over the cheesecake. Use an offset icing spatula and push the chocolate to the edge of the cheesecake for it to drip down the sides. Spread until smooth.

Chill the cheesecake for 3 minutes for the chocolate to set.

Chocolate Ganache

Freeze

Place metal bowl and whisk attachments in the freezer for 10 minutes.

Beat

Pour heavy cream, powdered sugar, and vanilla in cold bowl. Use a mixer to beat the cream on high until stiff peaks form.

Pipe

Pipe whipped cream on top of the cheesecake. I used Wilton 1M tip. Top with mini marshmallows, mini chocolate chips, and crushed candy canes. Then, drizzle chocolate on top. Store in the fridge.

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Top 2 hot chocolate cheesecake recipes from across the web

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Hot Chocolate Cheesecake

The most viewed hot chocolate cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine