Dessert

Hot Chocolate Cheesecake Bars Recipe

BySana Jeannette November 25, 2025November 25, 2025

Introduction

These Hot Chocolate Cheesecake Bars combine the rich flavors of chocolate and creamy cheesecake with a crunchy Oreo crust. Topped with a fluffy hot cocoa whipped cream and marshmallows, they’re a cozy dessert perfect for any chocolate lover.

A square white baking dish with a red rim holds a dessert with two visible layers; the bottom layer is a dark brown, moist cake, while the top layer is a thick, light brown, fluffy frosting dusted with cocoa powder. Scattered across the frosting are many small, white mini marshmallows, adding texture and contrast. The baking dish sits on a white marbled surface, and around it are some loose mini marshmallows and a small white bowl filled with more marshmallows. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250 g) crushed Oreo sandwich cookies (approximately 20 cookies)
6 tablespoons (85 g) unsalted butter, melted

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
1 cup (238 g) heavy cream
2 tablespoons hot cocoa mix (for whipped cream)

Dehydrated mini marshmallows (for garnish)
Hot cocoa mix (for garnish)

Instructions

Step 1: Combine the crushed Oreo cookie crumbs with the melted butter in a medium bowl. Mix thoroughly using a fork until the crumbs are evenly coated.

Step 2: Press the mixture firmly into the bottom of a 9-inch square baking dish, smoothing it into an even layer. Set aside.
Step 3: Preheat your oven to 325°F (163°C).
Step 4: In a microwave-safe bowl, heat ¼ cup of heavy cream with the semisweet chocolate chips in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth. Set aside.

Step 5: Beat the cream cheese in a large bowl with a hand mixer until creamy and smooth.
Step 6: Add the granulated sugar, cocoa powder, and hot cocoa mix to the cream cheese. Beat until fully combined.
Step 7: Add the eggs one at a time, mixing well after each addition. Then mix in the remaining ¼ cup of heavy cream until fully incorporated.

Step 8: Gently fold in the melted chocolate mixture and vanilla extract. Pour this batter over the prepared Oreo crust.
Step 9: Bake for 55-60 minutes, until the edges are set but the center still jiggles slightly when moved.
Step 10: Remove from the oven and let cool completely at room temperature. Refrigerate for 2-3 hours or until thoroughly chilled.

Step 11: To make the hot cocoa whipped cream, add 1 cup heavy cream to a mixing bowl. Start whipping at low speed, gradually increasing to medium until the cream thickens.
Step 12: When the cream begins to thicken, add 2 tablespoons hot cocoa mix. Continue whipping, starting low and moving to high speed, until the cream is thick and forms stiff peaks.
Step 13: Spread the hot cocoa whipped cream evenly over the chilled cheesecake bars.

Step 14: Return the bars to the refrigerator for about 15 minutes to set the whipped cream.
Step 15: Garnish with a dusting of hot cocoa powder and sprinkle dehydrated mini marshmallows on top before serving.

Tips & Variations

For an extra crunch, sprinkle chopped nuts or crushed peppermint candies over the whipped cream before serving.

Use gluten-free Oreo cookies to make the crust suitable for gluten intolerance.
To enhance chocolate flavor, swap semisweet chocolate chips with dark chocolate chips.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. For best results, keep them chilled until serving and only garnish right before serving to maintain the fresh texture of the whipped cream. Reheat is not recommended as these are best enjoyed cold.

How to Serve

The image shows a three-layered dessert on a white plate placed on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust with a rough texture. The middle layer is thick and rich, made of dark chocolate mousse with a dense and slightly airy texture. The top layer is a light, fluffy white cream dusted with a fine layer of cocoa powder and scattered tiny white marshmallows. Some marshmallows have fallen onto the plate nearby. The dessert looks soft and inviting, with a small bite taken out of one side, revealing all the layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day in advance and kept refrigerated. Just add the whipped cream topping and garnish just before serving to keep it fresh.

Can I freeze Hot Chocolate Cheesecake Bars?

Yes, you can freeze the bars without the whipped cream topping for up to 2 months. Thaw overnight in the refrigerator before adding whipped cream and garnishes.