A decadent dessert that brings together the richness of a chocolate brownie crust with a creamy, fluffy hot-chocolate cheesecake topping — perfect for chocolate lovers and ideal for celebrations or cozy nights in.

Why You’ll Love This Recipe

• The dense fudgy brownie base delivers deep chocolate flavor and satisfying texture.
• The cheesecake layer is light, creamy and softly sweet, with the warmth and nostalgia of hot chocolate.
• Every slice gives you a contrast of textures — a crisp-chewy brownie and a smooth, mousse-like cheesecake.
• It’s impressive to serve, yet doesn’t require overly complicated baking skills.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

• ½ cup unsalted butter, melted
• ¼ cup dark cocoa powder
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ¾ cup all-purpose flour

For the cheesecake (hot chocolate) layer:

• 1 (8-ounce) package cream cheese, softened
• ½ cup marshmallow fluff
• 1 cup dry hot chocolate mix
• 1 (16-ounce) container Cool Whip (thawed), divided
• 1 cup mini marshmallow bits (plus extra for garnish)
• 1 tablespoon chocolate syrup (for topping)

Directions

1. Preheat your oven to 350°F (≈ 180 °C). Line a 9-inch springform pan with parchment paper and spray the sides with nonstick spray.
2. In a bowl, combine the melted butter and cocoa powder; set aside. In a separate bowl, beat together the eggs, sugar, vanilla until frothy. Add the butter-cocoa mixture, then stir in salt, baking powder and flour until just combined.
3. Spread the brownie batter evenly at the bottom of the prepared pan. Bake for about 25 minutes. Remove from oven and let cool completely. Then unclip the pan, flip the brownie onto a plate, remove the parchment, flip it back into the pan, and re-clip the sides.
4. Meanwhile, prepare the cheesecake layer: beat the cream cheese and marshmallow fluff until smooth. Add the dry hot chocolate mix, then fold in about 2 cups of the Cool Whip and the mini marshmallow bits, gently mixing until combined.
5. Spread the cheesecake mixture over the cooled brownie crust. Then spread the remaining Cool Whip on top.
6. Refrigerate the cheesecake at least 4 hours (or preferably overnight) to let it set properly.
7. Before serving, top with chocolate syrup and additional mini marshmallows or sprinkles as desired.

Servings and timing

This cheesecake yields approximately 14 slices.
Prep time: about 30 minutes
Bake time: about 25 minutes
Chill / set time: at least 4 hours (preferably overnight)
Total time: approximately 4–5 hours, depending on chilling.

Variations

• Use a brownie mix from the store instead of homemade batter to simplify the process.
• Add chocolate chips or chopped nuts to the brownie batter for more texture.
• Replace marshmallow fluff with whipped cream or mascarpone for a different cheesecake texture.
• For a richer taste, drizzle extra warm fudge or caramel on top just before serving.
• For a “no-bake” version: use a pre-made brownie crust and skip the oven — just layer the cheesecake mix and chill (great for hot weather).

Storage/Reheating

Store the cheesecake covered in the refrigerator — it will stay fresh for up to 4 days. Because it’s refrigerator-based, reheating is not recommended; serve chilled or at room temperature for the best texture and flavor.

FAQs

Is this cheesecake fully baked?

Yes — the brownie layer is baked. The cheesecake layer itself is a no-bake mixture that sets in the fridge, so you don’t bake the cheesecake portion.

Can I make this ahead of time?

Absolutely — in fact it’s best if you chill it overnight. The resting time helps the layers set properly and the flavors meld together.

Can I use regular whipped cream instead of Cool Whip?

Yes, but homemade whipped cream tends to be softer and may not hold as well. Cool Whip gives better stability and cleaner slices.

What if I don’t have marshmallow fluff?

You can replace it with whipped cream or mascarpone, though texture and flavor will vary slightly. The marshmallow fluff adds a light, hot-chocolate-like sweetness.

Can I add nuts or chocolate chips?

Yes — you can fold chopped nuts or chocolate chips into the brownie batter for extra crunch, or sprinkle them on top before chilling.

Can I make it gluten-free?

You could try using a gluten-free flour blend in place of all-purpose flour for the brownie layer — results may vary.

How thick should the brownie layer be?

The standard recipe results in a fairly thin brownie crust, enough to give fudgy texture without dominating. For a thicker base, double the brownie batter.

Why does the cheesecake layer sometimes crack or weep?

Because it’s a no-bake mousse-style cheesecake, cracks are unlikely; but if the brownie layer is too warm when you add the cheesecake mix, the heat can cause separation. Make sure the brownie base is completely cool before layering.

Can I freeze leftover cheesecake?

Yes, you can wrap slices tightly and freeze them. Thaw in the fridge overnight before serving. Texture might be a bit softer after freezing, but still tasty.

How should I serve this cheesecake?

Serve cold or at room temperature. For a festive touch, garnish with extra marshmallows, chocolate drizzle, or whipped cream just before serving.

Conclusion

This Hot Chocolate Brownie Cheesecake offers the best of both worlds: the deep, fudgy comfort of brownies and the creamy, dreamy indulgence of cheesecake — all topped with hot-chocolate-style sweetness. It’s a showstopping dessert that’s surprisingly easy to make, whether for a cozy family gathering or a festive celebration. Once chilled, each slice is a perfect balance of textures and flavors — a must-make for anyone who loves chocolate.

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