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A slice of chocolate cheesecake topped with marshmallows sits on a plate with a fork, next to the rest of the cheesecake and a cup of dessert in the background.

Gluten Free Hot Chocolate Cheesecake

This Gluten Free Chocolate Cheesecake combines the cozy flavor of instant cocoa mix with creamy cheesecake and a soft marshmallow topping. The hot cocoa packets add a nostalgic sweetness while extra melted chocolate deepens the flavor. A perfect dessert for winter gatherings or holiday parties.
Prep Time 20 minutes
Cook Time 53 minutes
Cooling and Chilling Time 8 hours
Total Time 9 hours 13 minutes
Servings 12

Ingredients

  • 20 gluten free Oreos about ⅔ of a regular sized package
  • 1 teaspoon kosher salt divided
  • 4 Tablespoons unsalted butter melted
  • 24 ounces cream cheese room temperature- 3 blocks
  • ½ cup sour cream
  • 3 packets instant hot chocolate mix like Swiss Miss
  • ½ cup semi sweet chocolate chips
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 Tablespoon vanilla extract
  • 12 large marshmallows cut in half lengthwise (can use 1 cup mini marshmallows if desired)

Instructions

  • Preheat the oven to 350°F. Grease an 8-inch springform pan and set aside.
  • Place the gluten-free Oreos, sugar, and ½ teaspoon salt into a food processor and purée until finely ground. Add the melted butter and pulse until combined. Press the crumb mixture firmly into the bottom of the springform pan. Place in the oven and bake for 5–8 minutes, or until the mixture is set. Remove from the oven and set aside while you prepare the cheesecake batter.
  • Reduce the oven temperature to 300°F. Wrap the bottom of the pan with aluminum foil.
  • Add the cream cheese, sour cream, and hot cocoa packets to a large mixing bowl. Beat on medium speed until smooth. Scrape down the sides of the bowl and repeat. While the cream cheese mixture is beating, place the chocolate chips in a microwave-safe bowl and microwave on high for 1 minute. Stir, then microwave in 20–30 second intervals until the chocolate is melted. Add about ½ cup of the cream cheese mixture to the melted chocolate and stir to combine. Add the chocolate mixture to the mixer and beat on medium speed until combined.
  • Add the sugar and beat the mixture on medium speed until combined. Scrape down the sides of the bowl. Turn the mixer on high and cream together until light and fluffy, about 4 minutes.
  • Once the mixture is light and fluffy, add the eggs one at a time, scraping down the sides and bottom of the bowl between additions. Add the vanilla extract and remaining salt. Turn the mixer on low speed until just combined. Remove the bowl from the mixer and scrape down the bowl one more time, ensuring that all ingredients are very well incorporated.
  • Pour the batter into the prepared pan and place it onto a sheet pan with at least a 1-inch lip. Place the sheet pan in the oven and gently pour warm water into the pan until it is about ½ inch deep. Bake for 40–45 minutes, or until the center is set but still jiggles slightly. Check the cake halfway through baking, and if needed, loosely lay a piece of foil over the cake to prevent it from overbrowning.
  • Once the cake is baked, turn the oven off and place marshmallows on top of the cake in the desired pattern. Close the oven door and let the cake remain inside until completely cool, about 1–2 hours. Remove the cake from the water bath and gently cover it. Place in the refrigerator until the cake is completely chilled, 4–6 hours or overnight.

Equipment

  • 8-inch springform pan
  • electric mixer or stand mixer

Notes

This recipe needs 3 blocks of cream cheese