Hot Chocolate Cheesecake Dip

Ingredient Notes and Substitution

Here’s are quick tips and possible substitutions for the key ingredients you’ll need for this cheesecake dip recipe:

• Cream cheese: Use full-fat brick cream cheese for the richest flavor and thick, creamy texture. Avoid whipped or tub-style cream cheese, which can make the dip too loose. You can substitute 1/3 less fat cream cheese if you wish but note that the dip won’t be as rich and creamy.
• Granulated sugar: this cheesecake dip is not too sweet by design, since there is chocolate and marshmallows involved as well as cookies and fruit for dipping. If you wish, you can taste the mixture before baking to see if you want to add a little more sugar.
• Heavy whipping cream: heavy whipping cream will add to the richness and creaminess of the dip. You can substitute half and half if needed.
• Vanilla extract: great balance for the chocolate and if you want to take it up a notch, you can use vanilla bean paste.
• Bittersweet baking chocolate bars: chocolate baking bars melt much better than chocolate chips, I highly recommend using it over chips.
• Topping: pile up as many mini marshmallows as you can, it makes the dish so much better! Plus it is reminiscent of hot chocolate. You can also sprinkle some chocolate chips or mini chocolate chips on top.

How to Make Hot Chocolate Cheesecake Dip

Make the cheesecake base: In a mixing bowl, beat the cream cheese, sugar, heavy whipping cream, and vanilla together for a few minutes, until completely smooth and fluffy, with no lumps of cream cheese remaining.

Chocolate Melting Method 1 – Microwave

Chop the chocolate bars into small pieces and add them to a heat-safe bowl. Microwave on half power, in 30-45 second bursts, stirring between each, until the chocolate is mostly melted, then stir until completely smooth.

Chocolate Melting Method 2 – Stovetop (Double Boiler)

Chop the chocolate and place it in a heat-safe bowl set over a pot of simmering (not boiling) water. (You can also use a double boiler.) Make sure the water is not touching the bottom of the bowl. Stir gently until the chocolate is melted and smooth. Take off once melted.

Combine and assemble: Pour in the melted chocolate into the cream cheese mixture and beat until everything is evenly blended and the batter looks thick, fluffy, and chocolatey smooth. Spread the mixture into your greased baking dish and smooth the top.

Add marshmallows & bake: Cover the top with an even layer of mini marshmallows (and chocolate chips if you wish). Bake until the marshmallows are puffed and deep golden brown and the cheesecake is hot throughout. (About 15 minutes.)

Serve warm: Let the dip cool for a few minutes, then serve it warm and gooey with your favorite dippers. Think strawberries, bananas, apple slices, crackers, and cookies.

How to Serve Cheesecake Dip

Serve this hot chocolate cheesecake dip warm, straight from the baking dish. Set it out with plenty of dippers so everyone can scoop and swipe:

• Graham crackers or chocolate grahams
• Vanilla wafers or shortbread cookies
• Strawberries, apple slices, or banana slices
• Pretzels for a sweet-and-salty bite
• Table crackers are also good for sweet-and-salty combo

Storing Recommendation

• Storing: Leftover cheesecake dip can be cooled to room temperature, then covered air-tight and stored in the refrigerator for 3-4 days.
• To reheat: bake in a 300°F oven for 8-10 minutes or microwave in short bursts for 30 seconds until warm and melty again. The marshmallows will soften as they sit, but the dip will still taste delicious.

Variations Fun To Try

Mocha Cheesecake Dip: mix in 1-2 teaspoons of instant espresso powder into the melted chocolate for a coffeehouse-style mocha flavor.

Extra Marshmallows: fold in 1/2 cup or so of mini marshmallows into the cheesecake batter before spreading it in the baking pan. Top with more marshmallows.

S’mores Cheesecake Dip: Press a quick graham cracker crust (3/4 cup graham crumbs + 3 tbsp. melted butter) into the bottom of the pan before adding the cheesecake layer, then top with marshmallows, chocolate chips, and broken graham crackers. Bake as instructed.

Mint Hot Chocolate: Add ¼-½ teaspoon peppermint extract to the cheesecake mixture and sprinkle crushed peppermint candies on top after baking.

Gluten-friendly option: Serve with gluten-free graham crackers, cookies, or fresh fruit for dipping.

Recipe FAQs

Q: Can I make this cheesecake dip ahead of time?

A: Yes. You can prepare the cheesecake mixture and spread it in the baking dish up to 24 hours in advance. (No marshmallows.) Cover and refrigerate. When you’re ready to bake, top with mini marshmallows and bake as directed, adding a couple of extra minutes if needed since you’re starting from cold.

Q: Can I use milk chocolate instead of semi-sweet?

A: Absolutely. Milk chocolate will make the dip sweeter and a little less intense. If you’re using very sweet chocolate, you can reduce the sugar in the cheesecake mixture by 1-2 tablespoons if you prefer.

Q: How do I keep the marshmallows from burning?

A: Bake the cheesecake dip on the middle rack and start checking it a few minutes early by turning on the oven light. If the marshmallows are browning too quickly, turn off the oven and let it sit there for a few minutes for the cheesecake dip to warm.

Q: What are the best dippers for hot chocolate cheesecake dip?

A: Graham crackers, shortbread cookies, vanilla wafers, and fresh strawberries are all great choices. For a fun twist, serve with mini chocolate chip cookies or pretzel rods or twists for a sweet-and-salty combo.

More Chocolaty Desserts To Love

If you love this hot chocolate cheesecake dip, make sure to try my chocolate cheesecake for a rich, ultra-creamy classic. Try my S’mores cheesecake with graham crust and toasted marshmallows, a light and airy chocolate mousse when you want something a bit lighter, and my fun chocolate cherry pie in a jar, with layered chocolate filling and whipped topping that’s perfect for parties or make-ahead desserts. Oreo double chocolate mousse parfait is another easy and rich dessert to make.

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Originally published on Will Cook For Smiles in May, 2013.