Hot Chocolate Cheesecake

You'll love this easy-to-make, mini Hot Chocolate Cheesecake made in the slow cooker. Perfect for small celebrations, gatherings, and more.

Course Dessert

Cuisine American

Keyword cheesecake, chocolate, crockpot, hot chocolate, slow cooker

Prep Time 15

Cook Time 3

Chill 5

Total Time 8 15

Servings

Calories 42kcal

Spray a 6-inch springform pan with cooking spray. Set aside.
Form some aluminum foil into 2-3 balls of the same size and place them in the slow cooker. This is what your cheesecake will sit on.
Double-wrap the bottom of the pan with foil. This will keep the water out.

In a medium bowl mix together the Oreo crumbs and the melted butter.
Press the crust mixture into the bottom of the prepared springform pan and up the sides halfway.

Melt the chocolate chips in a microwave-safe bowl in 30-second increments until fully melted, and then set aside.
Whip the cream cheese and sugar until it is fluffy.
Next, add in the eggs and vanilla and mix to combine.
Then mix in the melted chocolate until combined.
Pour the cheesecake filling into the springform pan on top of the crust.

Place the pan on the foil balls in the slow cooker.
Pour about ½" of hot water into the bottom of the slow cooker, being careful to not get any in the cheesecake.
Cook on high for 1 ½ to 2 hours or until the middle slightly jiggles when tapped.
Turn off the slow cooker and leave the cheesecake in for 1 hour covered.
Remove the cheesecake from the slow cooker and let it cool on the counter.
Place the cheesecake in the refrigerator for 4 hours to cool completely before serving.

Top the cheesecake with marshmallow fluff, chocolate chips, and mini marshmallows.
Sprinkle just a pinch or two of hot chocolate mix over the top.

Tips and Tricks

Add some chopped peppermints to the top for a pop of festive flavor.

Semi-sweet chocolate is best for this recipe, milk chocolate would make it too sweet.

You can store this cheesecake in the fridge tightly covered for up to a week.