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A Delicious and Creamy Hot Chocolate Cheesecake with a Buttery Biscuit Base, Hot Chocolate Cheesecake Filling, Whipped Cream, and more!

This post is sponsored by Whittard

It’s getting to closer to Christmas, the weather is colder and it’s very cosy, and all I can think about is settling down on the sofa, under a blanket and with a Hot Chocolate. It’s the epitome of cosy, and I love it!

If you know me, you will know that I LOVE all things Hot Chocolate. They are my ‘thing’ and literally every friend I have says “shall we go for a hot chocolate” rather than coffee. I am obsessed. No matter where I go, hot chocolate is my goal. 

The only niggle I have about this little habit is that hot chocolate out can be VERY expensive, and if you have them often, it really builds up very quickly. To solve that?! Have hot chocolate at home! And what hot chocolate should you have? Whittard!

I LOVE Whittard Hot Chocolate – and as many of you know, they have THE most epic flavours. Their classics are utterly delightful, but they have so many more… Sticky Toffee, Raspberry Ripple, Peanut Butter, Chilli, Mint, Rocky Road… the list goes on. 

The thing is, it’s Christmas, and they have their Christmas Hot Chocolate again! They describe it as “Inspired by the hot chocolates we’ve tried in cities across Europe, we’ve blended our signature Luxury Hot Chocolate with a hint of allspice, cinnamon, nutmeg and cloves. The subtle flavour of spiced plum reminds us of snowy winter markets, surrounded by the scent of steaming glühwein…”

And to be honest, it is Christmas in a chocolatey cup. It is DELIGHTFUL. And that is where this Cheesecake comes in… I wanted to create something with Whittard Christmas Hot Chocolate that you guys can enjoy together and at Christmas, for a delicious dessert. 

THE HOT CHOCOLATE CHEESECAKE WAS BORN. It’s something that I have done a few times for myself, but I really did want to get it right – and to be honest, it’s one of the easiest ones I’ve ever made in the end! Do you add in melted chocolate? No. Do you add in Icing Sugar? No. The cheesecake mix is only three ingredients!

As all Whittard hot chocolates have such a strong and delicious flavour, they carry it all on their own. You can, of course, use any of the Whittard Hot Chocolate’s for this, but as it’s Christmas, I thought the Christmas one was ideal! 

All you have to do is create your biscuit base – I use a simple mix of Digestives and Butter as usual. Blitz the biscuits up to a fine crumb, add in some melted butter, and press down into an 8″/20cm deep springform tin. 

For the Cheesecake filling, it’s full-fat cream cheese, double cream, and the hot chocolate powder. That’s all it takes! Because there is no chocolate or anything else added in, I used 750g of cream cheese, otherwise, it would’ve been very thin. I use either full-fat Philadelphia, or mascarpone, and they both work perfectly!

Whip the ingredients together, spread onto the base, and leave to set overnight! Decorate with some whipped cream – because how can you have a ‘proper’ hot chocolate without cream, some crushed flakes and some micro-mini marshmallows. Easy, and delicious. 

The flavour of the spices comes through, and some delicious chocolate flavouring too – it really is that simple! You can find some of the Whittard products in shops such as John Lewis, or you can buy them online! The cute cups in the photos are also from Whittard! ENJOYYYY!

Hot Chocolate Cheesecake!!

A Delicious and Creamy Hot Chocolate Cheesecake with a Buttery Biscuit Base, Hot Chocolate Cheesecake Filling, Whipped Cream, and more!
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Category: Dessert
Type: Cheesecake
Keyword: Hot Chocolate
Prep Time: 20 minutes
Cook Time: 10 minutes
Setting Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 14 Slices
Author: Jane's Patisserie

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 an 8"/20cm 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 - I use this piping tip for it!
  • Crush a flake, and sprinkle over, and also sprinkle over some micro-mini marshmallows!

Notes

  • I obviously only recommend using Whittard Hot Chocolate for this - their hot chocolates can also be used to make milkshakes which is why it works so well. 
  • I used the Whittard Christmas Hot Chocolate flavour, but any of their Hot Chocolates will work as well!
  • 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! 
  • This recipe is sponsored by Whittard of Chelsea!
  • I bought the Mini-Micro Marshmallows from Waitrose, as I find regular mini marshmallows look a little too large for this but it's up to you! 

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

11 Comments

  1. Nicola Seddon on December 5, 2020 at 2:55 pm

    5 stars
    Amazing recipe. I used Aldi Deliciously Decadent hot chocolate and it was a hit. It was my first ever attempt at making cheesecake

  2. Mk on February 9, 2020 at 9:56 pm

    Hey Jane, I was wondering if you can help. I had a query in regards to whipping up double cream for some reason when my cheesecakes are out for a couple of hours the double cream on top for decoration just doesn’t taste right or it goes hard does it mean it has gone off?

    • Jane's Patisserie on February 12, 2020 at 1:57 am

      Are you leaving the cheesecake out at room temp? You shouldn’t be as it’s a fresh product and needs to be kept in the fridge.



    • Vasiliki on September 9, 2021 at 1:28 pm

      Hi Jane, what a great idea for cheesecake, especially for the holidays.
      Can you please tell me what are flakes?



  3. Janette on December 29, 2019 at 2:59 pm

    The recipe worked as you said it would, but it needed to be sweeter. Sorry.

    • Jane's Patisserie on December 29, 2019 at 9:23 pm

      Whereas others find cheesecake too sweet.. depends on your personal preference!



  4. Joan on November 27, 2019 at 9:01 pm

    I would love to make this cheesecake but I don’t know what a derivatives or flakes are. Also the hot chocolate is that the dry powder mix to make hot chocolate. I’m in the U.S.

    • Jane's Patisserie on November 28, 2019 at 5:28 pm

      Hiya – I would google your best alternatives. As mentioned in the post, the Whittard hot chocolate works really well, so I can’t guarantee your hot chocolate powder will!



  5. Sue Lawrence on November 13, 2019 at 11:02 pm

    5 stars
    Not sure if I would like the Christmas hot chocolate soused the mint chocolate one. What can I say ….. Amazing and so easy 👍😋 will be doing this one again. Many thanks for the recipes. Have you done a cookery recipe book at all .

  6. Jasmine on November 6, 2019 at 5:43 pm

    Hi jane i use the cheesecake tin from your amazon shop but i can never get my cheesecake out of the base, its always stuck do you have any tips?

    • Jane's Patisserie on November 6, 2019 at 7:18 pm

      Hey!! I personally run a knife around underneath, or a small angled spatula, and then lift it off – I don’t personally line it as I’m so well practiced in it haha! Or, you can line it if you prefer (but then you need to get the paper off the cheesecake carefully!)



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