Hot Chocolate Cheesecake Dip

A warm, gooey dessert that combines the richness of cheesecake with the comforting flavors of hot chocolate, topped with toasted marshmallows.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 8 servings

Course: Dessert, Party Food

Cuisine: American

Calories: 200

For the Cheesecake Base

16 ounces full-fat brick cream cheese, softened Use for the richest, thickest texture.
1/3 cup granulated sugar Adjust if using sweeter chocolate.
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
8 ounces bittersweet baking chocolate bars, chopped Baking chocolate melts smoother than chips.

For the Topping

Preparation

Beat the softened cream cheese, granulated sugar, heavy whipping cream, and vanilla extract in a large bowl until smooth and fluffy.
Melt the chopped baking chocolate in a microwave or stovetop until smooth. If using microwave, heat in 30-45 second intervals, stirring in between.
Fold the melted chocolate into the cream cheese mixture until fully combined.
Transfer the mixture into a greased small baking dish, smoothing the top evenly.
Top with an even layer of mini marshmallows and optional mini chocolate chips.

Baking

Bake in a preheated oven until the marshmallows puff up and turn golden brown, about 15 minutes.
Let the dip cool for a few minutes before serving warm.
Serve immediately with your choice of dippers like strawberries, banana slices, graham crackers, or pretzels.

Melt chocolate slowly to avoid scorching, and let the dip rest a few minutes before serving. Store leftovers in the fridge and reheat gently.