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Hot Chocolate Brownie Cheesecake

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This Hot Chocolate Brownie Cheesecake combines a fudgy brownie crust with a creamy, mousse-like chocolate cheesecake topping, all finished with whipped topping and marshmallow bits. A rich, indulgent dessert perfect for chocolate lovers.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 4–5 hours (including chilling)
  • Yield: 14 slices
  • Category: Dessert
  • Method: Baking + Chilling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 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)

Instructions

  1. Preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper and spray the sides with nonstick spray.
  2. Mix melted butter and cocoa powder in a bowl and set aside. In a separate bowl, beat eggs, sugar, and vanilla until frothy. Add butter-cocoa mixture, then stir in salt, baking powder, and flour until combined.
  3. Spread the brownie batter evenly in the prepared pan. Bake for about 25 minutes. Let cool completely.
  4. Once cooled, unclip the pan, flip the brownie onto a plate, remove parchment, flip it back into the pan, and re-clip the sides.
  5. To make the cheesecake layer: beat cream cheese and marshmallow fluff until smooth. Add hot chocolate mix. Fold in 2 cups of Cool Whip and mini marshmallow bits.
  6. Spread the cheesecake mixture over the cooled brownie base. Top with the remaining Cool Whip.
  7. Refrigerate for at least 4 hours, preferably overnight.
  8. Before serving, drizzle with chocolate syrup and garnish with extra mini marshmallows as desired.

Notes

  • Ensure the brownie layer is completely cool before adding the cheesecake mixture to prevent melting or separation.
  • Store-bought brownie mix can be used for a shortcut version.
  • Cool Whip adds stability; homemade whipped cream may result in softer slices.
  • This dessert is best served chilled.
  • Can be made 1 day ahead and stored covered in the fridge.

Nutrition

Find it online: https://savorymomskitchen.com/hot-chocolate-brownie-cheesecake/