There’s just something about a chilly evening that makes me crave a big, warm mug of hot cocoa, isn’t there? It’s pure comfort! Well, one of those cozy nights in Asheville, sipping my cocoa and thinking about my Grandma’s old-fashioned cocoa cake, it hit me – why not take that nostalgic flavor and turn it into something even more decadent? That’s how these Hot Cocoa Cheesecake Bars were born! They’re this amazing blend of creamy, dreamy cheesecake and that sweet, chocolatey hug of hot cocoa, all sitting on a buttery chocolate cookie crust. Honestly, one bite and you’re instantly transported back to winter days, fire crackling, and family all around. As a Southern cook, especially one who started with my grandmother’s recipes, I just love finding ways to make simple things feel incredibly special and full of heart, and these bars are definitely that!
Why You’ll Love These Hot Cocoa Cheesecake Bars
Seriously, these bars are a total dream! They’re just so wonderfully easy to whip up, even when you’re busy with all the holiday craziness. Plus, who doesn’t love cheesecake AND hot cocoa? It’s a match made in heaven! They’re absolutely perfect for any Christmas party or just because you deserve a little treat. You’ll find yourself making these again and again because they’re just that good. They’re the ultimate easy Christmas dessert that tastes like pure, nostalgic comfort!
Gather Your Ingredients for Hot Cocoa Cheesecake Bars
Alright, let’s get our ducks in a row for these dreamy Hot Cocoa Cheesecake Bars! Having everything ready makes the whole process so much smoother, trust me. You’ll want to gather these goodies:
For the Crust:
- 2 cups (250 g) crushed Oreo sandwich cookies (that’s about 20 cookies!)
- 6 tablespoons (85 g) unsalted butter, all melted up
For that Luscious Cheesecake Filling:
- 1 ½ cups (252 g) good quality semisweet chocolate chips
- ½ cup (119 g) heavy cream (make sure it’s at room temperature, okay? We’ll need to divide this, so keep that in mind!)
- 2 packages (8 ounces each) cream cheese, just make sure it’s softened to room temperature – this is key for a super smooth batter!
- 1 cup (200 g) granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons hot cocoa mix (use your favorite kind!)
- 3 large eggs, also at room temperature, please!
- 1 teaspoon pure vanilla extract
And for the Dreamy Hot Cocoa Whipped Cream Topping:
- 1 cup (238 g) heavy cream (nice and cold for this part!)
- 2 tablespoons hot cocoa mix (yes, more of that good stuff!)
- A sprinkle of dehydrated mini marshmallows, for that final festive touch
- A little extra hot cocoa mix for dusting on top
Seriously, taking a few minutes to make sure your cream cheese and eggs are at room temperature makes all the difference in getting that silky, no-lump cheesecake texture. It’s one of those little tricks that really elevates the whole dessert!
Step-by-Step Guide to Making Hot Cocoa Cheesecake Bars
Alright, let’s get these amazing Hot Cocoa Cheesecake Bars into your oven! It’s a pretty straightforward process, and before you know it, you’ll have a dessert that looks and tastes like you spent hours on it.
Preparing the Chocolate Cookie Crust
First things first, let’s get that crust ready. Just toss your crushed Oreo cookies and melted butter into a bowl and mix it all up until every crumb is nice and coated. Then, smoosh that mixture evenly into the bottom of your 9-inch square baking dish. A flat-bottomed glass works great for getting it nice and smooth!
Crafting the Rich Cocoa Cheesecake Filling
Now for the star of the show! Start by melting those chocolate chips with ¼ cup of the heavy cream – just zap ’em in the microwave for 20 seconds at a time until they’re smooth and melty. Set that aside. In a big bowl, beat your room-temperature cream cheese until it’s super creamy. Slowly add in the sugar, cocoa powder, and hot cocoa mix, mixing it all together really well. Then, beat in the eggs one by one, followed by the rest of the heavy cream (remember, the other ¼ cup). Finally, gently fold in that melted chocolate mixture and stir in the vanilla. Pour this glorious batter right over your crust.
Baking and Chilling Your Hot Cocoa Cheesecake Bars
Time to bake! Pop your pan into a preheated 325°F oven for about 55 to 60 minutes. You’re looking for the edges to be set, but the center should still have a little happy jiggle. Don’t overbake it – that’s the secret to a truly luscious texture! Once it’s out of the oven, let it cool down completely on a wire rack. Then, into the fridge it goes for at least 2 to 3 hours, or until it’s perfectly chilled and firm. This step is super important for getting nice clean cuts later!
Making the Fluffy Hot Cocoa Whipped Cream
Once your cheesecake is totally chilled, it’s time for that dreamy topping! Pour the cold heavy cream into a bowl and start whipping it. Begin on low speed and gradually work your way up to medium. When it starts to thicken up a bit, stop the mixer and add in the hot cocoa mix. Then, crank it back up to high speed and whip until you’ve got lovely, stiff peaks. You gotta watch it closely so you don’t end up with butter!
Assembling and Garnishing Your Festive Dessert
Now for the fun part! Gently spread that fluffy whipped cream all over your chilled cheesecake bars. Make it look pretty! Pop the whole pan back into the fridge for just about 15 minutes to let the whipped cream set up a bit before you slice into it. Right before serving, give it a little dusting of extra hot cocoa mix and scatter those adorable dehydrated mini marshmallows. Ta-da! Instant festive magic!
Tips for Perfect Hot Cocoa Cheesecake Bars
Making these Hot Cocoa Cheesecake Bars is pretty straightforward, but a few little tricks can make them absolutely spectacular. First off, seriously, don’t skip letting your cream cheese and eggs come to room temperature for the cheesecake filling. Trust me, it makes all the difference in getting that super smooth, lump-free batter that’s just divine. And when you’re melting that chocolate? Keep a close eye on it and only heat it in short bursts. Chocolate scorches so easily, and nobody wants that bitter taste ruining our bars!
When it comes to baking, remember that slight jiggle in the center means it’s just right. Overbaking is the quickest way to dry cheesecake, and we absolutely don’t want that! Let it cool completely before you even *think* about putting on the whipped cream. Lastly, for that fluffy whipped topping, get the cream nice and cold before you start whipping, and have your hot cocoa mix measured out. Watch it like a hawk as it thickens—it goes from perfect to overwhipped in a blink!
Holiday Baking with Hot Cocoa Cheesecake Bars
Oh, these Hot Cocoa Cheesecake Bars are just screaming for a holiday party, aren’t they? They are absolutely perfect for anything from a casual Christmas get-together to a fancy Christmas brunch. Because they’re bars, they’re super easy to serve up—just cut and go! They make such a beautiful addition to any Christmas dessert table and are definitely one of those easy Christmas treats that everyone raves about. You can even make a batch ahead of time, which is a lifesaver during the busy holiday season. Seriously, these are a must-have for your Christmas food ideas and make holiday baking feel so much more fun and festive! For other festive ideas, check out these delicious chocolate cheesecake bars too!
Frequently Asked Questions about Hot Cocoa Cheesecake Bars
Got questions about whipping up these amazing Hot Cocoa Cheesecake Bars? I’ve got you covered!
Can I substitute the Oreo crust for Hot Cocoa Cheesecake Bars?
Oh, absolutely! If Oreos aren’t your jam, you can totally use crushed graham crackers or chocolate wafer cookies for the crust. You might need slightly less butter—just enough to hold the crumbs together.
How should I store leftover Hot Cocoa Cheesecake Bars?
Just pop them into an airtight container and keep them in the refrigerator. They’ll stay wonderfully fresh and delicious for about 3 to 4 days. Perfect for snacking!
Can Hot Cocoa Cheesecake Bars be made ahead of time?
Yes, you can! They actually taste even better after chilling for a bit. You can make them a day in advance, cover them well, and just add the whipped cream topping and garnishes right before serving.
Estimated Nutritional Information
Just a heads-up, the nutrition info for these Hot Cocoa Cheesecake Bars can sway a bit depending on the exact brands you use, but generally, you’re looking at about 350 calories per bar. You’ll get around 22g of fat, with about 13g being saturated, plus roughly 35g of carbohydrates and about 30g of sugar. There’s also about 4g of protein and 2g of fiber in there. These are just estimates, of course, but they give you a good idea!
Share Your Hot Cocoa Cheesecake Bar Creations!
I just love hearing from you all! If you make these yummy Hot Cocoa Cheesecake Bars, please leave a comment and a rating below. I’d be tickled pink if you shared a photo on social media too – tag me and use #HotCocoaCheesecakeBars and #HolidayBaking so I can see your beautiful creations! For more sweet inspiration, check out these equally delish Hot Chocolate Cheesecake Bars!
