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

Scale

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

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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.