These Hot Chocolate Cheesecake Bars start with my classic chocolate cheesecake bars recipe but with the addition of hot cocoa mix for an extra cozy, chocolatey kick. The result is a rich Oreo crust, creamy chocolate filling, and fluffy hot cocoa whipped cream topping, all garnished with a sprinkle of hot cocoa mix and mini marshmallows. It is like enjoying a cup of homemade hot cocoa in cheesecake bar form! I can easily picture myself indulging in one of these bars on a chilly winter day, or any time I am craving a chocolatey treat!
Ingredients & Substitutions
- Crust: I used 2 cups of crushed Oreo cookies for the crust (about 20 cookies). Make sure the crumbs are coated in the melted butter so the crust stays together! If you don’t have Oreos, use chocolate graham crackers, chocolate wafers, or buy a store-bought Oreo cookie crust to use.
- Chocolate Chips: Semi-sweet chocolate chips give the base of the filling the chocolatey flavor. Milk chocolate or dark chocolate chips would also be delicious!
- Cream Cheese: Before making the filling, be sure the cream cheese is at room temperature.
- Heavy Cream: I used heavy cream (heavy whipping cream) in the filling and the hot cocoa whipped cream.
- Cocoa Powder: Look for regular unsweetened cocoa powder for the filling. If you only have Dutch-processed cocoa powder, that would work, too.
- Hot Cocoa Mix: The hot cocoa mix is the star of the recipe–it is what sets these cheesecake bars apart from regular chocolate cheesecake bars. I have a big batch recipe for hot cocoa mix, perfect for having around for the cold winter months! (Or, when you want to make another batch of these bars, which you probably will!) The mix is used in the filling, the whipped cream toppings, and for sprinkling.
- Marshmallows: Look for dehydrated mini marshmallows or marshmallow bits, as they give the treat that classic hot cocoa feel and add a chewy texture. Then, you will have some around to make my Hot Cocoa Christmas Crack, too. If using regular mini marshmallows, freeze them first to keep them firm, or dry them in a low-temperature oven before using.
Can I Make Hot Chocolate Cheesecake Bars Ahead Of Time?
Yes, you can make the Hot Chocolate Cheesecake Bars ahead of time by preparing and baking the cheesecake layer, and then refrigerating it for up to a few days. The whipped cream topping can also be made in advance and stored for up to 1 day, just re-whip before serving.
How To Tell When Cheesecake Bars Are Done Baking
When I bake cheesecake bars, I know they’re done when the edges are set, but the center still has a slight jiggle. You can use a food thermometer (aim for 150°F) or gently tap the pan with a wooden spoon—if it jiggles just a little, you’re good to go! I always make sure to let my cheesecake cool completely in the pan, then refrigerate it for a few hours or overnight for the perfect texture.
How To Store Hot Chocolate Cheesecake Bars
Store the hot chocolate cheesecake bars in the refrigerator. Keep them in an airtight container or covered with plastic wrap. They will last up to 3-4 days.
Can I Freeze Hot Chocolate Cheesecake Bars?
Absolutely! If you want to store the cheesecake bars longer, you can freeze the bars. (I recommend freezing them without the hot cocoa whipped cream topping.) Cut them into individual pieces. Next, wrap each piece tightly in plastic wrap, and place them in a freezer-safe container or bag. They will keep for up to 2-3 months in the freezer. To thaw, simply place them in the refrigerator overnight or let them sit at room temperature for a couple of hours. Once thawed, don’t forget to top the bars with fresh hot cocoa whipped cream and marshmallows before serving!
Hot Chocolate Cheesecake Bars
Ingredients
Crust
- 2 cups (250 g) crushed Oreo sandwich cookies, approximately 20 cookies
- 6 tablespoons (85 g) unsalted butter, melted
Cheesecake
- 1 ½ cups (252 g) semisweet chocolate chips
- ½ cup (119 g) heavy cream, room temperature, divided
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 3 tablespoons cocoa powder
- 3 tablespoons hot cocoa mix
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
Hot Cocoa Whipped Cream
- 1 cup (238 g) heavy cream
- 2 tablespoons hot cocoa mix
- dehydrated mini marshmallows, for garnish
- hot cocoa mix, for garnish
Instructions
Crust
- In a medium bowl, combine the Oreo cookie crumbs with the melted butter, mixing thoroughly with a fork until all crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch square baking dish. Using your hand or a flat-bottomed glass, smooth it into an even layer. Set aside.
Cheesecake
- Preheat oven to 325°F.
- To a microwave-safe bowl, add ¼ cup of the heavy cream and the chocolate chips. Heat for 20-second intervals until the chips have melted and the mixture is smooth with no lumps. Set aside.
- In a large mixing bowl, beat the cream cheese with a hand mixer until creamy and smooth.
- Add the sugar, cocoa powder, and hot cocoa mix, beating until well combined.
- Mix in the eggs one at a time, followed by the remaining ¼ cup of heavy cream, mixing until fully incorporated.
- Fold in the melted chocolate mixture and stir in the vanilla extract. Pour the batter over the prepared crust.
- Bake for 55-60 minutes, or until the edges are set but the center remains slightly jiggly.
- Remove from the oven and allow the cheesecake bars to cool completely at room temperature. Then, refrigerate the cheesecake for 2-3 hours, or until fully chilled.
- After the bars have chilled, make the hot cocoa whipped cream. Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase the speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Add in the hot cocoa mix. Then, resume mixing again, starting with low speed, increasing to medium speed, and eventually moving to a high speed.
- The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
- Spread the hot cocoa whipped cream over the chilled cheesecake bars. Place the cheesecake bars back in the refrigerator for about 15 minutes before cutting and serving.
- Garnish with hot cocoa powder and dehydrated mini marshmallows.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These cheesecake bars are rich and creamy with a perfect balance of chocolate flavor. I love the Oreo crust!
Elizabeth
What a fun twist on chocolate cheesecake bars! These would be a perfect treat in the winter for all ages to enjoy!
Bella
If you love chocolate, you’ll love these bars! The hot cocoa mix and cocoa powder make the flavor amazing.
Annabelle
The cheesecake layer is smooth and the hot cocoa whipped cream on top makes them even better. Perfect for a wintertime dessert!
Selena
These bars taste just like a cup of hot chocolate but in cheesecake form! They're perfect for cozy winter nights.
