Frozen Hot Chocolate Cheesecake
Description
An Oreo cookie crust makes this cheesecake extremely delicious, as does the hot chocolate, whipped topping and Marshmallow Fluff! No baking makes it so easy.
Ingredients
22 Oreo cookies
1/4 c. sugar
6 T. butter or margarine, melted
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
6 milk chocolate flavored hot chocolate mix packets with marshmallows
8 oz. whipped topping, thawed
1/2 c. Marshmallow Fluff
Reddi Whip Spray, optional for topping
Directions
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In a food processor or in a ziploc bag, crush the cookies into crumbs; pour crumbs into a medium sized bowl.
Melt the butter and mix with cookie crumbs and sugar. Stir until a sticky dough is formed; press the dough into the bottom of a springform pan. Press the crumbs throughout the bottom of the pan and a little up the sides.
In the same bowl used to make the crust, put in the cream cheese. Using a hand mixer, mix the cream cheese for 30 seconds - 1 minute. Slowly add in the sweetened condensed milk; continue to mix with the hand mixer for 3-4 minutes.
Scrape down the sides of the bowl and continue to mix for another minute. Turn off the mixer and pour in one packet of hot chocolate. Stir the hot chocolate until incorporated, then add in the next packet. Repeat until all hot chocolate packets are incorporated into the mixture.
Fold in the whipped topping until completely incorporated. Do not overmix the whipped topping with the rest of the ingredients.
Mix in the Marshmallow Fluff until it swirls around with the rest of the ingredients, just enough so the fluff makes marshmallow ribbons throughout.
Pour the mixture on top of the cookie crust.
Freeze overnight or for at least 8 hours. Thaw for about 10 minutes before serving. Top with Reddi Whip, if desired.
Return leftovers to the freezer after served.
Prep Time
Cook Time
PT0M