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Hot Chocolate Cheesecake Bars Recipe

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★★★★★

4.9 from 103 reviews

Indulge in these rich and creamy Hot Chocolate Cheesecake Bars, featuring a crunchy Oreo cookie crust, a velvety chocolate-infused cheesecake filling, and a luscious hot cocoa whipped cream topping garnished with mini dehydrated marshmallows. Perfect for dessert lovers who enjoy the comforting flavors of hot chocolate in a decadent cheesecake form.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 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

Whipped Cream Topping

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

Garnish

  • Dehydrated mini marshmallows
  • Hot cocoa mix

Instructions

  1. Make the Crust: In a medium bowl, combine the crushed Oreo cookie crumbs with the melted butter. Mix thoroughly with a fork until all crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch square baking dish to form an even layer. Set aside.
  2. Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake layer.
  3. Melt Chocolate with Cream: Place ¼ cup of heavy cream and semisweet chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring each time, until the chocolate is completely melted and the mixture is smooth with no lumps. Set this melted chocolate mixture aside.
  4. Beat Cream Cheese: In a large mixing bowl, use a hand mixer to beat the room temperature cream cheese until creamy and smooth, ensuring no lumps remain.
  5. Add Dry Ingredients: Add the granulated sugar, cocoa powder, and hot cocoa mix to the cream cheese. Beat until all ingredients are well combined and the mixture is smooth.
  6. Incorporate Eggs and Remaining Cream: Add the eggs one at a time, mixing thoroughly after each addition. Then mix in the remaining ¼ cup of heavy cream until fully incorporated into the batter.
  7. Combine Melted Chocolate and Vanilla: Gently fold the melted chocolate mixture into the cream cheese batter. Stir in the vanilla extract until evenly mixed. Pour this batter over the prepared Oreo crust, smoothing the top.
  8. Bake the Cheesecake: Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
  9. Cool and Refrigerate: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for 2-3 hours or until fully chilled and set.
  10. Prepare Hot Cocoa Whipped Cream: In a mixing bowl, begin whipping the 1 cup of heavy cream at low speed. Gradually increase to medium as the cream thickens to prevent splattering. When appropriate thickness is reached, add 2 tablespoons of hot cocoa mix. Continue whipping, starting from low speed gradually to high speed, until the whipped cream reaches stiff peaks.
  11. Top and Chill: Spread the prepared hot cocoa whipped cream evenly over the chilled cheesecake bars. Return the bars to the refrigerator and chill for about 15 minutes before serving.
  12. Garnish and Serve: Sprinkle the top with additional hot cocoa powder and dehydrated mini marshmallows for a festive and flavorful finishing touch. Cut into bars and serve chilled.

Notes

  • For best results, use room temperature ingredients to ensure a smooth and creamy batter.
  • Microwave the chocolate and cream in short intervals to avoid burning the chocolate.
  • Do not overbake; the cheesecake should be slightly jiggly in the center to maintain a creamy texture.
  • Chilling the cheesecake bars thoroughly before topping and serving is essential for clean slices and rich flavor.
  • Dehydrated mini marshmallows add texture and the nostalgic taste of hot chocolate.
  • Store leftover bars covered in the refrigerator for up to 4 days.

Keywords: hot chocolate cheesecake bars, chocolate dessert bars, Oreo crust cheesecake, whipped cream topping cheesecake, holiday dessert, creamy chocolate cheesecake

Find it online: https://www.sanacooks.com/hot-chocolate-cheesecake-bars-recipe/