Let’s make Hot Chocolate Cheesecake |Full recipe

In honour of National Hot Chocolate, coming up on January 31st we’ll be having a chocolate theme on my creations for the remainder of this month. We have plenty of yummy treats to come, but today we’re kicking it off with a hot chocolate cheesecake.

This no-bake cheesecake is easy to makes and requires few ingredients. There’s no need to be as elaborate as I was with the decor, but if you enjoy decorating, this cake will be a perfect canvas.

Ingredients

Biscuit Base

• 300 g Digestives
• 150 g Unsalted Butter

Cheesecake Filling

• 750 g Full-Fat Cream Cheese (room temp) 
• 75-100 g Whittard’s Hot Chocolate(I used the Christmas one!)
• 300 ml Double Cream

Decoration

• 150 ml Double Cream
• 2 tbsp Icing Sugar 
• 1 Flake, crushed
• Micro-Mini Marshmallows 

Instructions

For the Biscuit Base

• Blitz your Biscuits to a fine crumb in a food processor, or in a bowl with the end of a rolling pin. 
• Melt your Butter, and mix in with the Biscuits. 
• Press down into the bottom of a 20 cm springform cake tin. 

For the Cheesecake Filling

• Add your Cream Cheese and Hot Chocolate to a large bowl, and whisk until smooth. 
• Add in your Double Cream and whisk again till lovely and thick – because of the Hot Chocolate, this happens quite quickly and easily!
• Spread the mixture over the Biscuit Base, and set in the fridge for 5-6 hours, but preferably overnight!

For the Decoration

• Whip together your Double Cream and Icing Sugar – the sugar helps stabilise the cream. 
• Pipe over your cheesecake
• Use sprinkles and marshmallows

Notes

• I recommend using a hot chocolate with strong flavour for this, but you’ll have to taste it before pouring it in the cake tin as dosage will vary depending on what brand of hot chocolate you use.
• The original author used Whittard Hot Chocolate for this, but I used Swedish O’boy powder. I added more of the powder than it said in this recipe, and I also added cocoa powder and extra powder sugar for a more intense flavour.
• Any hot chocolate that is designed to be used with water won’t work as well, and most other hot chocolates don’t work as well either and go lumpy/not have as strong a flavour. 
• This beauty will last in the fridge for 3 days, as long as the ingredients have a good date! 

You’ll find the original recipe HERE.

Let me know in the comments of you make this one yourself, and let me know if there are any particular chocolate treats you’d like me to feature.