Home > Desserts > Frozen Hot Chocolate Cheesecake Frozen Hot Chocolate Cheesecake December 9, 2013 | 86 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A frozen hot chocolate cheesecake (ice cream, chesesecake-flavored pie) with an oreo crust, mini marshmallows, and swirls of marshmallows mixed throughout. Do you remember my frozen pumpkin pie cheesecake? It has (so far) been the most popular recipe on the blog. And definitely one of my favorite desserts. Even my husband (not a pumpkin fan) ate his fair share of that pie. That’s when you know you have a recipe win btw. Well, I have great news! I went at it again, and created another version of that pie. This one is more December and Christmas appropriate though – it’s hot chocolate flavored! With tiny marshmallows and marshmallow ribbons throughout; this frozen hot chocolate cheesecake is sure to be a hit! True to form with the last pie, this one is just as easy. Mix a few ingredients, stir in the cool whip and freeze. Freezing is the hardest part. (That waiting game.) And then there’s the crust. (I’m going a little backwards talking about the filling first and the crust last.) The crust is oreos with some sugar and butter. Um, yes. It’s delicious. The oreo crumbs and sugar are mixed with some butter and pressed into the pan and you have an easy thick chocolate crust. This pie is a frozen pie. The consistency is ice cream-like and the pie will need to remain in the freezer. That is, if you have any leftovers…. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Frozen Hot Chocolate Cheesecake 4.5 from 6 votes - Review this recipe A frozen hot chocolate cheesecake (ice cream, chesesecake-flavored pie) with an oreo crust, mini marshmallows, and swirls of marshmallows mixed throughout. SAVE TO RECIPE BOX Print Recipe Frozen Hot Chocolate Cheesecake 4.5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A frozen hot chocolate cheesecake (ice cream, chesesecake-flavored pie) with an oreo crust, mini marshmallows, and swirls of marshmallows mixed throughout. Course Dessert Cuisine American Prep Time 15 minutes Cook Time 8 hours Total Time 8 hours 15 minutes Servings 12 Author Chelsea Lords Ingredients22 full oreos, no need to separate cookie from filling equals about 2 cups when crushed1/4 cup white sugar6 tablespoons butter melted1 package (8 ounces) cream cheese softened1 can (14 ounces) sweetened condensed milk6 milk chocolate flavored hot cocoa mixes with marshmallows1 container (8 ounces) frozen whipped topping (like cool whip) completely thawed1/2 cup marshmallow fluffOptional garnish: Reddi Whip Spray InstructionsIn a food processor, process the Oreos until they are crumbs and pour those crumbs into a medium sized bowl.Melt the butter and mix with Oreo crumbs and sugar. Stir until a sticky dough is formed and then press the Oreo dough into the bottom of a springform pan. Press the crumbs throughout the bottom of the pan and a little up the sides.In the same bowl (less dishes!) you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 30 seconds to 1 minute. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for about 3-4 minutes.Using a spatula scrape down the sides and continue to mix for another minute. Turn off the mixers and pour in one packet of hot chocolate. Stir the hot chocolate until incorporated and then add in the next packet. Repeat this step until all six hot chocolate packets are incorporated in the mixture.With the spatula, fold in the cool whip until it is completely incorporated. Be careful to not over-mix the cool whip with the rest of the ingredients.Then mix in the marshmallow fluff so it swirls around with the rest of the ingredients. Barely mix in the fluff so there are marshmallow ribbons throughout the pie.Pour the mixture into the pan on top of the Oreo crust.Freeze overnight or for at least 8 hours. Thaw for about 10 minutes before serving and return any leftovers to the freezer after served. Video We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. More delicious desserts: Twix Cheesecake Bars Cheesecake Filled Raspberries Chocolate Pudding Pie Mini Blueberry Cheesecakes Mini Cheesecakes
Looks amazing Chelsea!!! It makes me think of that frozen hot chocolate everyone always talks about from Serendipity in NY! Reply
I see this cheesecake happening in my future. How can you go wrong with a hot chocolate inspired cake? Thank you for sharing! This is delicious! Reply
This looks amazing Chelsea! The hot chocolate cream cheese and oreo crust sound incredible together:) Reply
Love that you used cocoa mix with marshmallows in this. What a fun idea. Looks tasty, Chelsea. Your blog title always makes me giggle whenever I visit. Keep those yummy treats coming! Reply
Whoa, now this is a cheesecake! I’ve always wanted to try a frozen hot chocolate but in pie form? Even better! I can never turn down an oreo crust! Reply
I HAVE to make this cheesecake!!! Totally making my tummy rumble. Thanks so much for sharing at Simple Supper Tuesday, this week. Reply
Saw this recipe on the Tuesday Talent Show link share and had to check it out! Looks fabulous!!! Hot chocolate in a cheesecake sounds yummy! Thanks for sharing. Reply
Yum! This looks absolutely fabulous!! Hot chocolate in a cheesecake?!! Seriously? You’re genius! Reply
Gahh! Thank you SO much for pointing that out. I don’t know why I thought it had an e! Fixed it. Thanks 🙂 Reply
Oh gosh, I don’t know how I skipped over this post somehow! This cheesecake pie looks phenomenal! I like that it’s a frozen cheesecake because baked cheesecakes intimidate me, haha. But I lot that there are tiny marshmallows in it too! It look so good. 🙂 Reply
Haha I totally agree! I’ve done a few baked cheesecakes and they are always way more stressful than the frozen ones 🙂 Thanks Beth! Reply
Using hot chocolate mix with the mini marshmallows already inside is a great idea! This looks super tasty. Reply
Dear Chelsea, This cheesecake looks creamy and absolutely beautiful…I love the idea of the ‘hot cocoa’. Just stopping by from Two Cup Tuesday. Blessings, Catherine Reply
Was thinking of making this and adding a hint of peppermint for a chocolate candycane taste. What do you think? Reply
Hi there. This looks delicious! I want to try it over the holidays. I’m thinking of making peppermint whipped cream to go with. I was just wondering what size of pan you used. Thanks! Reply
Thanks Nathan! You’ll have to let me know how the peppermint whipped great goes with it, that sounds delicious! I used a 9 inch springform pan. Reply
I can’t wait to make this for church group on tuesday!!! For the crust, do you use whole Oreos or just the cookie pieces, not the cream center..?? Reply
Great to hear! You’ll have to let me know how you all like it! For the crust, I used whole oreos. Enjoy 🙂 Reply
G’day Chelsea, This looks ‘scrumdididdilyumptious’!!! I am not able to find the mix, with mini marshmallows here in Aussie, we have the mini marshmallows readily available in shops, so my question is do you have an approximate quantity, by weight, of hot choc mix and marshmallows used? Thanks in advance for your reply Reply
One packet is 28 g about 45 mL (3 Tbsp). I just opened one up! I was curious about the same comment, but I am assuming that the mini marshmallows that we find in the store (I’m in Canada) are going to be bigger in throughout the recipe and hopefully won’t make too big of a difference. I wanted to find out because I just want to use the big cans of powder, so I just figured out (while doing your math) that I’ll need a heaping cup of hot chocolate powder (needs 18 Tbsp, 16 Tbsp. is 1 cup) Hope that helps! Reply
I decided to try this recipe finally after seeing it on Facebook months ago and it is by far one of my favorites that I’ve ever made. My husband and son agree too as we are all eating a piece now!! I can’t wait to try more of your recipes! Thank you for this beyond amazing cake!! Reply
YAY!! So glad to hear it!! Thank you so much for your sweet comment April 🙂 I hope you love whatever you try next! 🙂 Reply
Great recipe! I’m going to make this for my coworkers but was wondering of I could use chocolate graham crackers instead of oreos for the crust? If so, how many do you think I’d need? Thanks in advance! Reply
Yes I think that would be delicious! 🙂 I’d say you’d probably need two sleeves of the graham crackers (crush to a fine powder) and about 6 tablespoons butter. Reply
I made this for my Valentine’s dinner party and everyone loved it! It was so creamy and flavorful! Thanks for posting, I will add this to my routine of desserts I make! Nicole Reply
Best dessert hands down. Thanks for the recipe!!! Can’t wait to make it again! It came out perfect!? Reply
This looks amazing!!! You’re instructions are great – I just have limited experience with springform pans and found out they come in different sizes. Do you know what size you use for this recipe? Thanks so much! Reply
Thank you so much Kelly! I appreciate that 🙂 Honestly any size will work for this recipe so it just depends if you want a taller or thinner cheesecake (taller, use a smaller springform and thinner, use a wider sprinform). Reply
You can use either! Just make sure you don’t beat the cool whip in the mixture (fold it in with a spatula) 🙂 Reply
I this looks so yummy I can’t wait to try! What brand of hot chocolate do you use? I can’t seem to find anything here in Australia thag has marshmallows in it? Reply
Thank you so much Tracey! If you can’t find the marshmallow packets you can use regular packets and add dehydrated marshmallows if you are able to find those. I generally use Swiss Miss in this because they have the marshmallow hot chocolate packets! Reply
Like 6 of the packets from the box you can buy at the store. Or they are available online; for example: https://www.amazon.com/Swiss-Miss-Marshmallow-Cocoa-Ounce/dp/B00BJ9URYA 🙂 Reply
Could I use a 9×13 pan?? Or does it have to be spring form?? Would it be enough mixture for a ,9×13?? Thanks!!!? Reply
It doesn’t have to be a springform, but I don’t think the mixture would be enough for a 9 x 13 pan unfortunately. Unless you don’t mind pretty thin bars 🙂 Reply
Did you freeze it? And are you sure you used the right ingredients? Sweetened condensed milk not evaporated milk and cool whip? It shouldn’t be anything like a gooey pudding. Reply
I made this recipe last Thanksgiving and it was a big hit! Made one last night for this year. Thanks for your wonderful recipes!! Reply
Yes of course! 🙂 The filling might be too much for a standard size oreo crust, so you may want to do 2. Reply
I’m so sorry Susan! I just switched to a new kind of recipe box and it changed the formatting on some of the recipes; it was supposed to read 22 oreos or about 2 cups. I’ve updated it now. Thank you! Reply
I’m so sorry Pixie! I just switched to a new kind of recipe box and it changed the formatting on some of the recipes; it was supposed to read 22 oreos or about 2 cups. I’ve updated it now. Thank you! Reply
I really love this cake, I really really wanna make it but here in Greece we dont have milk chocolate flavored hot cocoa mixes with marshmallows and marshmallow fluff – – what can I put instead ? Is there anything similar or make another recipe ? Thank youuuuuuuuu Reply
I couldn’t get this recipe to set firmly. Perhaps the sweetened condensed milk or marshmallow fluff was too much sugar to allow it to freeze? What are your thoughts? Reply
Hey! A couple thoughts; did you use any low fat versions (low fat cream cheese or a reduced fat sweetened condensed milk or fat free whipped topping)? And did you for sure use sweetened condensed milk (I’ve had a few people confuse it for evaporated milk which are right next to each other!) Let me know; I’d love to troubleshoot with you on this recipe! Reply
This recipe sound so good. You mentioned you also make one with punkin, I would love that recipe also. Reply
Made this today, it tastes heavenly, but I’ve had it in the freezer for 8 hrs already and it’s still soft. What did I do wrong? Reply
Maybe it just needs a bit longer if your freezer isn’t as cold. Did you use any low fat ingredients? Reply
Nope , I used all full fat ingredients. I checked on it this morning, it’s not as frozen as I’d like it to be but it’s a little bit better. But I have to say it is still mighty delicious! Reply
Nice idea but TOO much sugar! Next time we will cut out the added sugar to the crust and to the cake. It was way too sweet. I think with that change though, it will be just right! Reply
