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Hot Chocolate Cheesecake Bars

These decadent bars combine creamy cheesecake with hot chocolate flavors, featuring a crunchy Oreo crust and topped with whipped cream and mini marshmallows, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups crushed Oreo sandwich cookies Approximately 20 cookies; can substitute with other chocolate cookies.
  • 6 tablespoons unsalted butter, melted Helps bind the crust.
For the Cheesecake Filling
  • 1.5 cups semisweet chocolate chips Use high-quality chocolate.
  • 0.5 cup heavy cream, room temperature, divided Adds richness to filling and whipped cream.
  • 16 ounces cream cheese, room temperature Ensure it's at room temperature for smooth blending.
  • 1 cup granulated sugar Balances the bitterness of cocoa.
  • 3 tablespoons cocoa powder Provides rich chocolate flavor.
  • 3 tablespoons hot cocoa mix Enhances hot chocolate taste.
  • 3 large eggs, room temperature For creaminess.
  • 1 teaspoon vanilla extract Adds warmth and sweetness.
For the Whipped Cream Topping
  • 1 cup heavy cream Essential for a dreamy topping.
  • 2 tablespoons hot cocoa mix Infuses whipped cream with extra flavor.
  • to taste dehydrated mini marshmallows For garnish.
  • to sprinkle hot cocoa mix For garnish.

Method
 

Prepare the Crust
  1. In a medium bowl, combine the crushed Oreo cookie crumbs with the melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch square baking dish. Set aside.
Bake the Cheesecake
  1. Preheat your oven to 325°F (160°C). In a microwave-safe bowl, combine 1/4 cup of heavy cream and the chocolate chips. Heat in 20-second intervals, stirring until smooth.
  2. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, cocoa powder, and hot cocoa mix, mixing well.
  3. Add the eggs one at a time, mixing in the remaining heavy cream followed by the melted chocolate and vanilla extract.
  4. Pour the filling over the prepared crust. Bake for 55-60 minutes until the edges are set but the center jiggles slightly.
  5. Cool completely at room temperature, then refrigerate for 2-3 hours to set.
Make the Hot Cocoa Whipped Cream
  1. In a mixing bowl, add the heavy cream and start mixing on low. Once thickened, add the hot cocoa mix and continue until stiff peaks form.
  2. Chill the mixing bowl beforehand for an even fluffier whip.
Assemble and Serve
  1. Spread the whipped cream over the chilled cheesecake bars and refrigerate for another 15 minutes.
  2. Before serving, sprinkle with hot cocoa mix and add mini marshmallows.

Notes

Store cheesecake bars in the fridge for 4-5 days or freeze for up to 2 months. Serve cold or at room temperature. Experiment with flavors by adding spices or different cookie bases.