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 minutesminutes
Cook Time 3 hourshours
Chill 5 hourshours
Total Time 8 hourshours15 minutesminutes
Servings 6
Calories 42kcal
Equipment
slow cooker
6" springform pan
Ingredients
Crust:
¾cupcrushed Oreo cookies
2tablespoonsbuttermelted
Filling:
16ouncescream cheesesoftened (2 blocks)
½cupgranulated sugar
1teaspoonvanilla extract
2large eggs
1cupsemi-sweet chocolate chips
Topping:
7ouncesmarshmallow fluff
Mini Chocolate Chips
Mini Marshmallows
Powdered Hot Chocolate Mix
Instructions
Prep
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.
Crust
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.
Filling
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.
Cook
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.
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.
Notes
Tips and TricksAdd 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.