Chocolate Cheesecake Recipe

Discover the best chocolate cheesecake that 25,000 people have already tried! Creamy, rich, and decadent, with a chocolate biscuit crust and topped with smooth chocolate ganache.

This easy chocolate cheesecake uses the base of my classic cheesecake recipe, which I use for many of my cheesecakes and believe every home baker should keep in their recipe notebook. As a fan of chocolate desserts, this creamy chocolate cheesecake is one of my favorites, alongside my classic chocolate cake recipe.

Why You’ll Love Chocolate Cheesecake

1. Proven Success: I originally posted this chocolate cheesecake recipe back in 2018, and it became an instant hit. This video recipe has garnered nearly 9 million views 😲, over 2,200 comments, and has been tested by more than 25,000 happy bakers.
2. Rich Chocolate Flavor: This recipe combines creamy cheesecake with deep, rich chocolate, creating a perfect balance that every chocolate lover will appreciate.
3. Easy to Make: With simple ingredients and easy-to-follow steps, this recipe is beginner-friendly, making it perfect even if you’ve never baked a cheesecake before.
4. Crowd-Pleaser: Whether it’s for a birthday, a dinner party, or just a treat, this chocolate cheesecake always impresses and satisfies a crowd.
5. Perfect Texture: From the buttery chocolate biscuit crust to the smooth chocolate ganache on top, this cheesecake offers layers of texture that make every bite unforgettable.

Tips to Make The Best Chocolate Cheesecake

1. Use Quality Chocolate: Whether you’re making an easy chocolate cheesecake or a more advanced baked chocolate cheesecake, the quality of the chocolate matters. Opt for high-quality dark chocolate for a rich, intense flavor, or try milk chocolate for a sweeter touch. You can even experiment with white chocolate for a unique twist!
2. Avoid Overmixing: When adding the eggs, mix just until combined. Overmixing can cause cracks in your cheesecake and affect the texture, especially in a chocolate cheesecake for beginners.
3. Bake in a Water Bath: To get that perfect creamy texture, bake your chocolate cheesecake in a water bath. This helps prevent cracking and ensures even baking.
4. Chill Overnight: After baking, let your cheesecake chill in the fridge overnight for the best results. This allows the flavors to fully develop and the texture to set properly.
5. Customize with Layers: For a showstopping dessert, try creating a chocolate cheesecake cake by layering with different types of chocolate — dark, milk, or even white chocolate!

Chocolate Cheesecake Variations

1. No-Bake Chocolate Cheesecake: If you’re short on time or want to skip the oven, try a no-bake chocolate cheesecake. It’s just as creamy and rich but much quicker to prepare. Simply chill the cheesecake in the fridge until set.
2. White Chocolate Cheesecake: For a sweeter twist, replace dark chocolate with white chocolate and reduce 50 grams of sugar. This variation offers a smooth, creamy texture with a delicate sweetness that pairs well with fresh berries.
3. Chocolate Orange Cheesecake: Add a citrusy flair by incorporating orange zest and juice into the filling. The bright, tangy notes of orange perfectly complement the rich chocolate, creating a delicious flavor balance.
4. Triple Chocolate Cheesecake: Indulge in layers of dark, milk, and white chocolate for a decadent triple chocolate cheesecake. Each layer brings a different flavor profile, making every bite more exciting.
5. Mint Chocolate Cheesecake: Add mint extract to the cheesecake filling for a refreshing twist. The combination of mint and chocolate gives a cool, creamy dessert that’s perfect for any season.
6. Peanut Butter Chocolate Cheesecake: Swirl peanut butter into the chocolate filling for a nutty, rich variation that’s always a hit with peanut butter lovers.

Substitutes

1. Biscuits/Graham Crackers: If you don’t have chocolate biscuits, you can use any kind of cookie for the crust, like digestive biscuits or Oreos. For a gluten-free option, choose gluten-free cookies.
2. Dark Chocolate: If you prefer a less intense flavor, swap dark chocolate with milk chocolate or even white chocolate for a milder, sweeter taste.
3. Cream Cheese: For a lighter option, you can substitute regular cream cheese with reduced-fat cream cheese or mascarpone. Both will maintain the creamy texture but with slightly different flavors.
4. Sour Cream: If you’re out of sour cream, Greek yogurt or crème fraîche are excellent substitutes. They provide the same tangy richness that balances the sweetness of the cheesecake.
5. Butter: Coconut oil works as a great substitute for butter in the crust if you’re looking for a dairy-free alternative, and it adds a subtle coconut flavor that pairs well with chocolate.

Frequently Asked Questions

How to Store

1. Refrigerator: After baking, let the cheesecake cool completely at room temperature. Once cooled, cover it with plastic wrap or store it in an airtight container. It will keep in the refrigerator for up to 4-5 days while maintaining its creamy texture and rich flavor.
2. Freezer: To store for longer, freeze your chocolate cheesecake. Wrap individual slices or the entire cheesecake tightly in plastic wrap, followed by aluminum foil. This prevents freezer burn and keeps the cheesecake fresh. It can be frozen for up to 2 months. When ready to serve, thaw in the refrigerator overnight.
3. Avoid Room Temperature: Chocolate cheesecake should not be left out at room temperature for more than 2 hours, as it contains dairy and could spoil. Always store it properly to maintain its quality and safety.

More Cheesecake Recipes

• Basque Cheesecake
• Blueberry Cheesecake
• Microwave Cheesecake
• Red Velvet Cheesecake Cake

Chocolate Cheesecake Recipe

Discover the best chocolate cheesecake that 25,000 people have already tried! Creamy, rich, and decadent, with a chocolate biscuit crust and topped with smooth chocolate ganache.

3.52 from 191 votes

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Prep Time 2 hours hrs

WORK TIME 30 minutes mins

DIFFICULTY Medium

Course Dessert

Cuisine World

Servings 14 yields

Calories 650 kcal

Equipment

• 9-inch springform pan

Ingredients

 

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For the crust:

• 8.5 oz (240 g) Chocolate biscuits/graham crackers
• 7 tablespoons (100 g) Butter melted

For the filling:

• 325 g (325 g) Dark chocolate 60% cocoa solids
• 3 cups (675 g) Cream cheese
• 1 cup (220 g) Sour cream
• 2 tablespoons (15 g) cocoa powder
• 1 teaspoon vanilla extract
• 1 cup (200 g) Sugar
• 4 eggs
• ¼ teaspoon salt

For the ganache:

• 150 g (150 g) Dark Chocolate or milk chocolate
• ⅔ cup (160 g) heavy cream
• 1 tablespoon (15 g) Butter

Instructions

 

Make the crust:

• ▢
  Preheat oven to 320F (160C).
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  In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.

Make the filling:

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  Chop the chocolate and place in a heat-proof bowl. Set over a pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
• ▢
  In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. Add sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
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  Add the eggs, one at the time, beating to combine after each one. Add the melted chocolate, mix until combined and smooth.
• ▢
  Prepare the water bath: Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in the oven. Pour in boiling water to come halfway up the side of the springform pan
• ▢
  Bake for 50-60 minutes, or until center is almost set (slightly jiggly in the center). Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.

Make the Ganache:

• ▢
  Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
• ▢
  Pour over the cheesecake, let set and serve.

Video

Notes

• Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
• FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.

Nutrition

Calories: 650kcalCarbohydrates: 47gProtein: 9gFat: 48gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 137mgSodium: 392mgPotassium: 399mgFiber: 5gSugar: 29gVitamin A: 1203IUVitamin C: 0.2mgCalcium: 120mgIron: 5mg

Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

Keyword cheesecake, chocolate