There’s something about cheesecake that makes life feel like a celebration. Maybe it’s because we know that cheesecake takes just a little bit longer to make than regular cake. It feels indulgent and fun because it’s that much less accessible. This No Bake Hot Chocolate Cheesecake is kind of cool in the sense that it is a fun dessert that makes everyone happy, but it’s a little bit easier than many cheesecakes because it doesn’t require the whole delicate baking in a water bath routine. The no bake method is so much easier!
Making this cheesecake requires a little extra time in the sense you need to make sure the whipped cream holds very stiff peaks, the cream cheese is completely smooth, and your no-bake crust is totally solid. This is just a matter of time and technique, don’t rush your way through it and you’ll be fine. I use my favorite hot cocoa mix for the flavoring of this cheesecake, we buy the mix at Costco so it’s a very large canister! I also have mini-marshmallows and chocolate syrup on hand for decorating it. Crush peppermint, whipped cream, or sprinkles would also be a lot of fun to use!
Once all the steps are complete, I fold together the cream cheese and whipped cream so the mixture is completely smooth but still fluffy. It can be tempting to stir it like crazy, but please don’t! You want it to be smooth and light. Then spread it into the prepared crust and smooth the top and chill it until the pie is nice and solid. Right before serving, decorate the pie with marshmallows and chocolate syrup, or put the kids in charge of that, and enjoy!
This fantastic No Bake Hot Chocolate Cheesecake is easily going to become a favorite dessert for the whole family!
Classic Hot Chocolate Cheesecake (No-Bake)
This is one for the whole family. We love this cheesecake, especially in the winter. I make it with our most favorite hot chocolate mix and it’s always a hit!
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter (melted and cooled)
For the filling:
16 oz cream cheese (softened)
1 cup powdered sugar
1/2 cup hot cocoa mix (unsweetened)
1 cup heavy cream (whipped to stiff peaks)
1 tsp vanilla extract
For the topping:
Mini marshmallows
Chocolate syrup
Instructions:
Mix graham cracker crumbs with melted butter until evenly combined.
Press the mixture into the bottom of a 9-inch springform pan to form the crust and refrigerate it for 20 minutes.
In a large bowl, beat the heavy cream until it forms stiff peaks. Set aside.
In a separate bowl, beat the cream cheese until it’s completely smooth. Then, beat in the powdered sugar, hot cocoa mix, and vanilla extra until fully combined.
Working carefully, fold in the whipped cream until everything is just combined, keeping the mixture light and fluffy.
Spread the filling evenly over the prepared crust and smooth the top. Refrigerate it for 4 hours or until set.
Before serving, decorate the cheesecake with mini marshmallows and drizzle the top with chocolate syrup. Enjoy!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
Opmerkingen