Frozen Hot Chocolate Cheesecake

Frozen Hot Chocolate Cheesecake is a creamy ice cream pie with cheesecake flavor, an Oreo crust, and swirls of marshmallows—plus, it’s super easy to make!

Best Frozen Hot Chocolate Cheesecake

Do you remember my Frozen Pumpkin Pie Cheesecake? It has (so far) been the most popular recipe on the blog, and definitely one of my favorite desserts. Even my husband (not a pumpkin fan) ate his fair share of that pie. That’s when you know you have a recipe win, BTW!

Well, I have great news! I went at it again and created another version of that pie. This one is more appropriate for December and Christmas though – it’s hot chocolate-flavored! With tiny marshmallows throughout, this Frozen Hot Chocolate Cheesecake is sure to be a hit!

True to form with the last pie, this one is just as easy. Mix a few ingredients, stir in the Cool Whip®, and freeze. Freezing is the hardest part. (That waiting game.)

Oreo Crust

• Crush the Oreos® thoroughly. If there are big pieces of the cookies in the crust, it will still taste great, but the pie won’t cut and serve as nicely. I recommend a blender or food processor for crushing the cookies. Alternatively, you can add all the cookies to a large plastic bag, remove any air from the bag, and break the cookies into crumbs with a rolling pin or meat mallet.
• Don’t add hot butter to the crushed Oreos. Let the butter cool slightly before mixing the two, to avoid a greasy pie crust.
• Leave the creme filling. There’s no need to separate the creme from the cookie; the creme adds structure and sweetness to the crust.
• Don’t add sugar. A lot of crust recipes (typically graham cracker crusts — like in this Creamy Lemon Pie) call for sugar, but the Oreo creme sweetens the crust plenty.

Frozen Hot Chocolate Cheesecake Tips

• Allow the cream cheese time to come to room temperature: If you use cold cream cheese or try and microwave it, you will end up with unpleasant chunks in your cheesecake. Give it at least an hour sitting at room temperature (or in a warmish environment).
• Allow plenty of time for the filling to set up. The filling takes a good eight hours to be completely firm and frozen; don’t try to rush this. Also, when serving, make sure you return any leftovers promptly to the freezer. This cheesecake begins softening very quickly at room temperature.
• Cover the cheesecake tightly in the freezer with plastic wrap and then foil to avoid freezer burn.
• Use a sharp knife to cut slices. I like to run the knife under hot water, quickly dry it off, and then make a cut. Repeat for each cut; this cheesecake is sticky and firm! Everyone should have some good knives for times like this.
• Go with full-fat products. Reduced-fat cream cheese and light versions of Cool Whip will cause a wet and melty cheesecake that might not set up properly; I don’t recommend any of these ingredients.

Homemade “Cool Whip”

This cheesecake calls for one 8-ounce container of Cool Whip®. If you’d like a healthier alternative, you can try TruWhip®. Or make your own whipped topping (recipe below) to use in place of the container of frozen whipped topping. Just FYI, Cool Whip is a non-dairy product, and of course, that isn’t the case with the homemade version.

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract

In a mixing bowl attached to a stand mixer (with a whisk attachment) add the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. Now you’ve got homemade whipped topping to add to this Frozen Hot Chocolate Cheesecake!

More Delicious Desserts

• Twix Cheesecake Bars
• Cheesecake Filled Raspberries
• Chocolate Pudding Pie
• Mini Blueberry Cheesecakes
• Mini Cheesecakes