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Hot Cocoa Cheesecake

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hot-cocoa-cheesecake

Ingredients
Crust:

  • 24 whole chocolate sandwich cookies
  • 6 Tbsp butter, melted
  • Pinch of salt

Filling:
  • 3 8-oz blocks cream cheese, softened
  • 2 packets hot cocoa mix
  • ¾ cup sugar
  • 3 large eggs
  • ¼ sour cream
  • 1 tsp vanilla extract
  • ½ tsp salt
  • Marshmallows (optional)
  • Cocoa powder (optional)

Instructions:
  1. In a large ziptop bag or food processor, crush or blend cookies into fine crumbs. Transfer to a bowl and pour melted butter and salt. Stir until crumbs are completely covered and moist.

  2. In a large bowl using a hand mizer, beat together cream cheese, hot chocolate mix, sugar, and eggs. Add sour cream, vanilla, and salt.

  3. Press cookie mixture into springform pan and about ⅓ of the way up the sides, packing tightly. Poor cheesecake over the crust.

  4. Bake the cheesecake at 325° for approximately 1 hour, or until only slightly jiggly. Turn off oven, open air fryer oven door, and allow to cool for 1 hour, then refrigerate until firm (at least 5 hours, up to overnight).

  5. Topping (optional): Line a mesh rack with parchment paper and place marshmallows on top. Broil until the marshmallows are puffed but not golden, approximately 1 minute.

  6. Pile puffed marshmallows on top of child cheesecake and then sift cocoa power on top. Slice into wedges and then serve immediately. Enjoy!



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