Frozen Hot Chocolate Cheesecake
This Frozen Hot Chocolate Cheesecake is an ice cream cheesecake dream! With an Oreo crust, mini marshmallows, and marshmallow swirls, it’s the perfect chill treat.
Servings: 12 servings
Cost: $11.07
Equipment
- 9-inch springform pan or 9-inch pie pan
- Blender or food processor
Ingredients
Oreo Crust
- 4 tablespoons unsalted butter melted
- 1-3/4 cups Oreo crumbs 24 cookies
- 1/16 teaspoon salt
Filling
- 1 (8-ounce) package cream cheese full-fat, softened
- 1 (14-ounce) can sweetened condensed milk full-fat, see note 1
- 3 milk chocolate flavored hot cocoa mixes with marshmallows, see note 2
- 1/4 cup Dutch process cocoa powder (special dark), see note 3
- 1 (8-ounce) container frozen whipped topping like Cool Whip, completely thawed
- 1/2 cup dehydrated marshmallows optional, see note 4
- Whipped cream optional garnish
Instructions
- Lightly grease a 9-inch springform or pie pan with cooking spray. Melt the butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter will cause a greasy crust.) In a blender or food processor, process the whole cookies (don’t separate cookie from cream) until they are all fine crumbs (reblend any large chunks). Measure to get a level 1-3/4 cups of crumbs and add to a large bowl. Add the salt. Use a spatula to scrape in every bit of butter and mix until well combined.
- Empty the crumb mixture into the prepared pan. Using your fingers, press the crumbs into just the bottom of the pan (if using a springform pan) and up the sides (if using a pie pan). Use the bottom of a flat 1-cup measuring cup to thoroughly compress the crumbs into a firm crust. Place in the freezer while preparing the filling.
- Add the softened (to room temperature) cream cheese to a large bowl and beat for about 45 seconds or until creamy. Add sweetened condensed milk and beat until the mixture is completely combined and smooth. Scrape the sides of your bowl with a spatula. Add the hot cocoa mixes and again beat to combine. Beat in the cocoa powder until integrated.
- Add in completely thawed whipped topping and use a spatula to gently fold into the mixture until completely integrated (no dark streaks of the chocolate mixture remain—the filling should be an even light brown color). Be careful to not overmix the whipped topping, but ensure it’s well combined with the other filling ingredients. Finally, add in dehydrated marshmallows (if using) and gently fold through.
- Pour the mixture over the Oreo crust. Smooth the top with a spatula. Cover pan and freeze overnight or for at least 8 hours. When ready to serve, remove cheesecake and cut into slices with a sharp knife (see note 5). If desired, garnish individual slices with whipped cream.
Video
Notes
Note 1: Sweetened condensed milk is not the same as evaporated milk. Check the label and be sure to get the full-fat version for best results.
Note 2: For this recipe, we’re using packets of instant hot cocoa mix with marshmallows.
Note 3: There are 2 types of cocoa powder: natural and Dutch-process. Dutch-process cocoa has a deeper, darker color and flavor, and I use this one.
Note 4: Be sure to get dehydrated marshmallows, not the jet-puffed type. Dehydrated marshmallows are the kind in Lucky Charms® cereal. They are usually available near the regular marshmallows or can be ordered online.
Note 5: Cutting and serving: Run a sharp knife under hot water, quickly dry it off, and make a cut. Repeat for each cut; this cheesecake is sticky and firm!
Storage: Cover any leftovers tightly and return promptly to the freezer.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 58g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 443mg | Potassium: 277mg | Fiber: 2g | Sugar: 46g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 4mg