If you have a sweet tooth that just can’t be tamed, you’re going to fall head over heels for this Frozen Hot Chocolate Cheesecake Recipe. Imagine all the cozy, nostalgic comfort of your favorite hot chocolate in a refreshingly frozen, creamy cheesecake form. With a perfectly crumbly Oreo crust, silky cocoa-infused filling, and optional marshmallow surprises, this dessert brings a playful twist to chilly treats that will delight family and friends. It’s a dream come true for anyone who loves chocolate and cheesecake, all wrapped up in one luscious dish.
Ingredients You’ll Need
These ingredients might look simple, but they each play a crucial role in making this Frozen Hot Chocolate Cheesecake Recipe an unstoppable delight. From the buttery Oreo crust to the dreamy cocoa filling, every component comes together for a harmonious blend of flavor and texture.
- Cooking spray: Ensures your pan releases the cheesecake easily without sticking.
- 4 tablespoons unsalted butter (melted): Binds Oreo crumbs together to create that perfect crisp crust.
- 1-3/4 cups Oreo crumbs (24 cookies): Using the whole cookie, cream and all, delivers a rich, chocolatey base with just the right sweetness.
- 1/16 teaspoon salt: Enhances all the flavors, balancing the sweetness in the filling and crust.
- 1 (8-ounce) package cream cheese (full-fat, softened): The creamy heart of the cheesecake, providing smooth richness and structure.
- 1 (14-ounce) can sweetened condensed milk (full-fat): Adds a velvety sweetness that melds beautifully with the chocolate.
- 3 milk chocolate flavored hot cocoa mixes (with marshmallows): Brings that iconic hot chocolate flavor, plus a nostalgic twist with the tiny marshmallows.
- 1/4 cup Dutch process cocoa powder (special dark): Deepens the chocolate flavor, giving the filling a luxurious intensity.
- 1 (8-ounce) container frozen whipped topping (like Cool Whip, completely thawed): Lightens the filling and gives the cheesecake that airy, smooth texture.
- 1/2 cup dehydrated marshmallows (optional): Adds a delightful chewy contrast and extra fun when mixed into the filling.
- Whipped cream (optional garnish): For topping slices with a cloud of extra indulgence.
How to Make Frozen Hot Chocolate Cheesecake Recipe
Step 1: Prepare the Crust
Start by lightly greasing your 9-inch springform or pie pan with cooking spray to ensure the crust releases easily later. Melt your butter, then cool it for a bit so it doesn’t soak into the crumbs and become greasy. Next, blitz the whole Oreos—including the creamy centers—in a blender or food processor until you get fine crumbs. Measure out 1-3/4 cups, salt them lightly, and combine with the butter, making sure every crumb is coated. Press this mixture firmly into the pan’s bottom—use a flat cup to really pack it down—and, if using a pie pan, gently press crumbs up the sides for a sturdy crust. Pop it in the freezer as you move on to the filling.
Step 2: Make the Creamy Chocolate Filling
In a large bowl, beat the softened cream cheese until smooth and creamy—it should take about 45 seconds, so don’t rush this step! Then pour in the sweetened condensed milk and mix well until completely combined and silky. Adding the three packets of milk chocolate hot cocoa mix infuses this filling with that unmistakable frozen hot chocolate flavor, plus scattered marshmallow bits that melt in your mouth. Now fold in the dark Dutch process cocoa powder for a richer chocolate depth. This step is where your filling starts to become something truly special.
Step 3: Fold in the Whipped Topping and Marshmallows
Gently fold in the completely thawed whipped topping. The goal here is to blend the whipped topping in evenly so the filling lightens to a smooth, light brown color without dark streaks. Be gentle—overmixing can deflate the whipped topping and sacrifice that perfect cheesecake fluffiness. If you’re feeling adventurous, fold in dehydrated marshmallows for an added burst of texture and nostalgic zing.
Step 4: Freeze the Cheesecake
Pour the luscious filling over your chilled Oreo crust and smooth out the top with a spatula, aiming for an even surface. Cover the pan tightly to avoid freezer burn and freeze your masterpiece overnight or for at least eight hours. This wait might be the hardest part—it’s worth it for that perfectly firm, scoopable frozen hot chocolate experience that melts slowly on your tongue.
How to Serve Frozen Hot Chocolate Cheesecake Recipe
Garnishes
When you’re ready to share this Frozen Hot Chocolate Cheesecake Recipe with your loved ones, adding a generous dollop of whipped cream on top of each slice transforms it into a dreamy indulgence. You could also sprinkle on a few crushed Oreos or some mini marshmallows for a playful, crunchy finish that complements the creamy filling.
Side Dishes
This frozen dessert shines best on its own or alongside fresh berries to cut through the richness with a juicy burst of brightness. A warm espresso or strong black coffee also pairs beautifully, balancing the sweetness while enhancing the chocolate flavors.
Creative Ways to Present
For a special occasion or just to wow your guests, serve slices in clear glasses layered with crushed Oreos and marshmallows for a no-fuss parfait. You can also drizzle warmed chocolate sauce or caramel on top for an extra layer of decadence. Adding festive cupcake sprinkles or chocolate shavings makes it perfect for celebrations.
Make Ahead and Storage
Storing Leftovers
Leftover Frozen Hot Chocolate Cheesecake Recipe keeps best stored tightly covered in the freezer to maintain its texture and prevent it from absorbing any freezer odors. Just be sure to keep it well wrapped, whether with plastic wrap, foil, or an airtight container.
Freezing
This cheesecake is designed to stay frozen, so you can easily make it days in advance. After the initial freeze, keep leftovers sealed tightly; it will maintain its quality for up to two weeks, making it a great make-ahead dessert for last-minute guests or celebrations.
Reheating
Since it’s a frozen dessert, reheating isn’t necessary or recommended. Instead, let your cheesecake sit at room temperature for 5 to 10 minutes before slicing. This slight thaw softens it just enough to make serving easier while keeping its signature chilled texture.
FAQs
Can I use a different cookie for the crust?
Absolutely! While Oreos provide a classic chocolate base with sweetness, you can experiment with chocolate graham crackers, chocolate wafer cookies, or even gluten-free options. Just be sure to use the whole cookie (cream included) for the best flavor and texture.
What can I substitute for sweetened condensed milk?
If you’re out of sweetened condensed milk, a homemade version using milk and sugar cooked down until thickened can work, though it might slightly alter the texture. Some recipes also suggest evaporated milk combined with sugar, but for this Frozen Hot Chocolate Cheesecake Recipe, the full-fat canned sweetened condensed milk is ideal for creaminess and sweetness.
Is it necessary to freeze the cheesecake overnight?
Yes, freezing overnight or at least for 8 hours is important to achieve that perfect frozen consistency. This resting time allows the flavors to meld and the filling to firm up enough to slice neatly without melting immediately.
Can I add alcohol to this cheesecake?
For adult gatherings, adding a tablespoon of peppermint schnapps, Kahlúa, or hazelnut liqueur to the filling can give your Frozen Hot Chocolate Cheesecake an elegant twist. Just mix it in during the cocoa powder step. Keep in mind alcohol might slightly loosen the texture, so adjust chilling time as needed.
What’s the best way to slice the cheesecake?
Use a sharp knife warmed under hot water, then wiped dry, to cut clean slices without cracking the crust or smearing the filling. Warming the knife between cuts helps maintain those pretty layers and neat edges every time.
Final Thoughts
There’s something incredibly satisfying about a dessert that combines the spirit of hot chocolate with the smooth richness of cheesecake, all served refreshingly frozen. This Frozen Hot Chocolate Cheesecake Recipe is one of those rare treats that feels both indulgent and fun, perfect for cozy nights or special celebrations. Give it a try—you might just find a new favorite to impress your friends and family time and time again.
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Frozen Hot Chocolate Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Frozen Hot Chocolate Cheesecake is a decadent no-bake dessert combining the rich flavors of creamy cheesecake with chocolaty hot cocoa and a crunchy Oreo crust. This cool treat blends melted butter and Oreo crumbs for a firm crust, layered with a luscious chocolate cream cheese filling mixed with hot cocoa powders and whipped topping, then frozen for a refreshing cheesecake experience perfect for chocolate lovers.
Ingredients
Crust
- Cooking spray, for greasing
- 4 tablespoons unsalted butter, melted
- 1–3/4 cups Oreo crumbs (24 whole cookies, processed)
- 1/16 teaspoon salt
Filling
- 1 (8-ounce) package cream cheese, full-fat, softened
- 1 (14-ounce) can sweetened condensed milk, full-fat
- 3 packets milk chocolate flavored hot cocoa mix (with marshmallows)
- 1/4 cup Dutch process cocoa powder (special dark)
- 1 (8-ounce) container frozen whipped topping (e.g., Cool Whip), completely thawed
- 1/2 cup dehydrated marshmallows (optional)
Optional garnish
- Whipped cream
Instructions
- Prepare and press crust: Lightly grease a 9-inch springform or pie pan with cooking spray. Melt the butter and let it cool for 5 minutes to avoid grease. In a blender or food processor, crush whole Oreos into fine crumbs. Measure 1-3/4 cups of crumbs and combine with salt in a large bowl. Mix in the cooled melted butter thoroughly.
- Form crust in pan: Transfer crumb mixture into the prepared pan. Press evenly into the bottom for springform pans or bottom and sides for pie pans, using a flat measuring cup to compress firmly. Freeze crust while preparing filling.
- Mix cream cheese and condensed milk: In a large bowl, beat softened cream cheese for about 45 seconds until creamy. Add sweetened condensed milk and beat until smooth and fully combined. Scrape down the sides to ensure even mixing.
- Add chocolate flavors: Beat in the milk chocolate hot cocoa mixes and Dutch process cocoa powder until well integrated into the creamy mixture.
- Fold in whipped topping and marshmallows: Gently fold in the completely thawed whipped topping with a spatula until the mixture is an even, light brown color without dark streaks. Fold in dehydrated marshmallows, if using, very gently to avoid deflating the mixture.
- Assemble and freeze: Pour the filling over the frozen Oreo crust and smooth the top with a spatula. Cover the pan and freeze overnight or at least 8 hours until firm.
- Serve: Remove cheesecake from the freezer and slice with a sharp knife. Garnish with whipped cream if desired before serving.
Notes
- Use whole Oreos including the cream filling for extra flavor and moisture in the crust.
- The hot cocoa mixes with marshmallows add authentic hot chocolate flavor and additional marshmallow texture.
- Dutch process cocoa powder (special dark) intensifies the chocolate flavor without bitterness.
- Dehydrated marshmallows are optional but add a delightful texture contrast within the filling.
- For clean slices, dip your knife in warm water and wipe dry between cuts.
- Allow the cheesecake to soften slightly at room temperature for 5 minutes before serving for best texture.
