Dessert: Hot Chocolate No-Bake Cheesecake

Recipe by Lindsay Funston We can't get enough hot cocoa during the holidays—in our cheesecake is no exception. Studded with mini marshmallows and topped with whipped cream, this tastes like a mug of cocoa.

Ingredients

1 1/2 c. heavy cream
12 oz. cream cheese, softened
1/2 c. sugar
2 packets hot cocoa mix
1 c. mini marshmallows
Whipped cream, for serving

Instructions

In the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Add cream cheese and sugar and beat until completely smooth.
Fold in hot cocoa powder and mini marshmallows. Pour mixture into prepared pie crust, smoothing over top with a rubber spatula.
Top with more mini marshmallows and cover with plastic wrap. Refrigerate until firm, at least 4 hours but preferably overnight.
When ready to serve, top with whipped cream and sprinkle with hot cocoa powder.

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