Ingredients
Scale
- 1 1/2 cups chocolate graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 3/4 cup instant hot chocolate mix (your favorite brand)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups heavy whipping cream, cold
- 2 cups mini marshmallows for topping
- Chocolate syrup for drizzling
Instructions
- Combine the chocolate graham cracker crumbs and the melted butter in a medium bowl. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a flat glass to ensure the crust is even and compact. Place the pan in the freezer to set while you prepare the filling.
- In a chilled large bowl, pour in the cold heavy whipping cream. Use a hand mixer or stand mixer to beat the cream on high speed until stiff peaks form. This step is crucial because the whipped cream provides the structure and lift for the no-bake filling. Set the whipped cream aside in the refrigerator.
- In another large bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and free of lumps. Add the instant hot chocolate mix and vanilla extract. Continue beating on medium speed until the cocoa is fully incorporated and the color is uniform. The mixture should be thick and fragrant.
- Gently fold the whipped cream into the chocolate cream cheese mixture using a rubber spatula. Use a slow “over and under” motion to keep as much air in the batter as possible. Once no white streaks remain, pour the filling over the prepared crust. Smooth the top with an offset spatula.
- Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the cleanest slices. Once the cheesecake is firm, run a thin knife around the edges before releasing the springform sides.
- Just before serving, pile the mini marshmallows on top of the cheesecake. If you have a kitchen torch, you can lightly toast the marshmallows for a campfire effect. Drizzle with chocolate syrup and serve immediately while cold.
- Cook Time: 4 hours 25 minutes