Description
An easy hot cocoa cheesecake with a chocolate cookie crust and rich, creamy filling flavored with hot cocoa mix, perfect for chocolate lovers.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup hot cocoa mix (powder)
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional)
- Whipped cream or marshmallows for topping (optional)
Instructions
- Preheat oven to 325°F (165°C).
- Mix chocolate cookie crumbs and melted butter until combined.
- Press mixture firmly into the bottom of a greased springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Blend in sour cream, hot cocoa mix, and vanilla extract.
- Fold in chocolate chips if using.
- Pour filling over prepared crust.
- Bake for 40–45 minutes until center is just set.
- Turn off oven and let cheesecake cool inside with door slightly open for 30 minutes.
- Refrigerate for at least 3 hours before serving.
- Top with whipped cream or marshmallows if desired.
Notes
- Do not overmix to prevent cracks.
- Use full-fat cream cheese for best texture.
- Chill overnight for best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American