Hot Chocolate Cheesecake

If any of you have been following me this week on Instagram, you see that I am documenting my newest round of Whole30. In the last year, I have tried to do it a handful of times. Some more successful than others... the three things I was never able to kick for a full 30 days, were cream in my coffee, wine, and chickpeas.

Knowing that I wanted to complete this cleaning eating challenge in the worst way, I decided I was going to spend some time preparing for it. So over the last couple of months, I have completely cut cream from my coffee, and prefer to take it black. I have also cut way, way, way back on alcohol, going weeks between drinks.

The only battle I think I will face this round of Whole30, is my love affair with legumes. I flipping love chickpeas and black beans. I eat a cup of one of them each day either in my lunch or my breakfast.

Meanwhile..... everyone else is like, sweets...bread! I can not cut out my sweets! Well lucky for them, because I have a month of over the top fattening desserts to be posted on my blog. Pull out your stretchy pants! Or if that is not your thing... come check out my pretty pictures of veggies and meat on the Bakeaholic Mama IG!

This cheesecake is ridiculously dark and rich. A classic dark chocolate cheesecake topped with dark chocolate ganache and topped with a homemade toasted marshmallow topping. Inspired by this Hot Cocoa Cheesecake I saw on Pinterest back in 2013!

Hot Chocolate Cheesecake

For the crust:
1 9 0z package of chocolate Graham crackers
1/3 cup melted unsalted butter
1/4 tsp salt

For the filling:
2 cups semi-sweet chocolate chips
4 8 oz packages of cream cheese, room temperature
1 1/2 cups granulated sugar
1/4 cup dark cocoa powder
4 eggs, room temperature

For the ganache:
2 cups dark chocolate chips
1 cup heavy cream

For the marshmallows:
2 packages unflavored gelatin
1/2 cup water + 2 tbs
1 1/2 cups granulated sugar
1/2 cup corn syrup
1/2 tsp vanilla extract
powdered sugar for dusting
non-stick cooking spray


Preheat oven to 350 degrees.

Wrap the outside of a 9 inch  springform pan in tinfoil.

Spray inside with non-stick baking spray.

In a food processor, pulse graham crackers butter, and salt together until it forms a crumbly mixture.

Press into the bottom of a  springform pan, and about 1/2-1 inch up the sides.

Bake for 5 minutes, remove from oven.

In a double boiler, melt 2 cups of chocolate chips until smooth. Remove from heat, and allow to cool for 5 minutes.

In the bowl of an electric mixer using the whip attachment, mix cream cheese, sugar and cocoa powder until light and fluffy.

Mix in one egg at a time until it is smooth.

With your mixer on low, slowly drizzle in melted chocolate. Once it is all incorporated and it's fully mixed in. Scrape the sides of the mixing bowl down with a rubber spatula.

Pour and scrape the cheesecake filling into the springform pan.

Place a roasting pan in your preheated oven filled with boiling water. The water should be about 1 inch deep.

Place cheesecake into the water filled roasting pan.

Bake for about 40 minutes, or until it the center of the cake is set, and just barely jiggles a bit (like jello).

Turn oven off, and open the door. Allow the cheesecake to cool in the oven until it is room temperature.

Once it has cooled, prepare the ganache.

To make the ganache, place chocolate and cream into a double boiler and heat and mix until smooth and melted.

Pour on to the top of your cooked cheesecake.

Place in the refrigerator for about 4 hours or until you are ready to serve.

Before serving, prepare the marshmallow top.

In the bowl of your electric mixer, add powdered gelatin and half of your water. Mix with a fork until it's combined. Allow it to sit for at least 5 minutes for the gelatin to dissolve.

In a sauce pan add renaming water, sugar and corn syrup, bring to a low boil and let it simmer until the sugar has completely dissolved and you are left with a syrup.

Using your whip attachment, turn mixer to medium speed and start whipping the gelatin with the vanilla extract, slowly pouring in the syrup.

Once all of the syrup has been added, turn mixer to high and leave it to whip for about 7-10 minutes, or until you have extra stiff peaks.

Remove cheesecake from oven.

Using a greased rubber spatula,  add marshmallow into a piping bag fitted with a large round tip. Pipe dollops of marshmallow onto the top of the cheesecake. *This can be a messy job*

Once you've covered the cheesecake, using a cooking torch, toast the top of the marshmallow.

Allow to cool for about 30 minutes in the refrigerator, and then serve.


  1. The dairy and the liquor would be my issue. A couple days without a drink is one thing... but weeks? No thanks. But, believe me, I am impressed.

    So, I'm usually a plain NY style cheesecake fan (it's my favorite dessert) but this is looking so good, I think you might have converted me. Especially that marshmallow topping! What a nice touch!

  2. Oh my goodness, that is brilliant and thoroughly delicious looking! LOVE those marshmallows on top!

  3. Whoa. This is like my dream came true. So good!

  4. Wow, this looks deliciously decadent. Perfect for a Valentine's Day surprise! Oh and we eat a lot of chickpeas and black beans here too! Hard to eliminate good favs!

  5. Cheesecake is the best. Chocolate cheesecake is even better. And HOT chocolate cheesecake? You win.

  6. This is my first time visit here. From the tons of comments on your articles,I guess I am not only one having all the enjoyment right here! Mint cheesecake

  7. Yummy I ll try this ,,, thank you for this yummy recipe❤️❤️❤️👍🏽👍🏽👍🏽