Chocolate Cheesecake is a rich, creamy, and absolutely decadent dessert made using a chocolate cookie crust, smooth chocolate cheesecake filling, and a silky smooth chocolate ganache topping. It is perfect as an after-meal dessert, brunch treat, or teatime snack.
This easy baked chocolate cheesecake recipe is loaded with deep chocolate flavor and has a dense yet super velvety texture that makes it ideal for holidays, birthdays, dinner parties, or whenever a chocolate craving strikes.
Resting hydrates flour and improves fluffiness. This reduces grittiness in GF batter.
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If you love chocolate desserts or cheesecakes, then this homemade chocolate cheesecake recipe is definitely worth trying.
Made using cream cheese, chocolate, sweetened condensed milk, and a touch of coffee, it gives rich chocolate flavor in every bite while staying surprisingly easy to make.
What I love most about this chocolate cheesecake is that it feels special enough for celebrations but simple enough for home baking. The creamy filling, buttery chocolate crust, and smooth chocolate ganache come together to make a chocolate dessert that always disappears quickly whenever I serve it.
And if there is one thing I can say about this cheesecake, it is this:
Season no bar, only chocolate is the limit.
About Chocolate Cheesecake
Chocolate cheesecake has always been one of my favorite desserts. Give me a slice of rich cheesecake, a cup of hot coffee, and a quiet evening, and I am a happy person.
Growing up, my mom would often buy or bake a chocolate cake during the holiday season because chocolate desserts were always my favorite. Even today, whenever Christmas comes around, I find myself making at least one .chocolate dessert. Some traditions are simply too delicious to give up.
This chocolate cheesecake recipe combines three layers of chocolate goodness. First comes the buttery chocolate cookie crust, then the creamy chocolate cheesecake filling, and finally a silky chocolate ganache topping. Together, they make an easy-peasy chocolate dessert that is rich, creamy, and wonderfully chocolatey.
One thing I really like about this cheesecake recipe is that although it looks elegant and impressive, it is actually quite simple to make. The filling comes together with simple everyday ingredients in no time, and the oven does most of the work. The hardest part is waiting for the cheesecake to chill before slicing.
I have also added a little instant coffee to the chocolate cheesecake filling. Don’t worry, it doesn’t make the cheesecake taste like coffee. It simply helps deepen the chocolate flavor and makes every bite even more delicious.
So next time you crave chocolate cheesecake, you need to try this delicious chocolate cheesecake recipe.
Why You Will Love the Recipe
This Chocolate Cheesecake
✔️ has a velvety texture
✔️ has rich chocolate flavor in every bite
✔️ is also a beautiful dessert for entertaining
✔️ is ideal for birthdays, holidays, & celebrations
✔️ is silky, smooth & creamy
✔️ is an easy baked chocolate cheesecake recipe
✔️ makes a perfect make-ahead dessert
✔️ chocolate ganache topping adds extra richness
✔️ is made with basic ingredients
✔️ is also freezer friendly
✔️ is a perfect treat for chocolate lovers
Ingredients
Chocolate Cookies: These cookies are used to make the base of the crust, and they add a delicious chocolate flavor. Oreo cookies or any chocolate sandwich cookies work beautifully for making a chocolate crust.
Butter: Melted butter is used for making the cookie crust. It binds the cookie crumbs together and creates a firm crust.
Baking Chocolate: It is the main source of chocolate flavor in this cheesecake recipe, and it is what makes or breaks the taste. Make sure to use good-quality chocolate because it makes a noticeable difference.
Whipping Cream: It adds richness and helps give a silky texture to both the cheesecake filling and ganache.
Cream Cheese: It is the foundation of every creamy cheesecake recipe. For the best creamy texture, use full-fat cream cheese as it gives the best texture and flavor.
Sweetened Condensed Milk: It is added to sweeten the cheesecake, while it also helps create a smooth and creamy filling.
Vanilla Extract: A touch of vanilla extract enhances the overall flavor of the chocolate cheesecake.
Eggs: They are added to help set the cheesecake and give it structure.
Instant Coffee: A small amount of instant coffee enhances the chocolate flavor without making the cheesecake taste like coffee. It simply enhances the chocolate flavor of this cheesecake.
Dark Chocolate: You need dark chocolate for the ganache topping, and it adds another layer of chocolate richness.
How to Make Chocolate Cheesecake
Making this chocolate cheesecake is very simple and straightforward. Start by making the chocolate cookie crust and pressing it firmly into the prepared pan.
Next, prepare the cheesecake filling by combining cream cheese, condensed milk, melted chocolate, coffee, and eggs. Then, pour the filling over the crust and bake until the edges are set and the center still has a slight jiggle.
Let the chocolate cheesecake cool completely before chilling it overnight. Once chilled, top it with the chocolate ganache, decorate it the way you desire, and serve. That’s it.
For detailed measurements and step-by-step instructions, see the recipe card below.
Variations
Extra Dark Chocolate Cheesecake
For a darker chocolate cheesecake variation, use dark chocolate with about 84% cocoa or a higher cocoa percentage for a richer chocolate flavor.
Mocha Chocolate Cheesecake
For a subtle mocha-flavored cheesecake, add a little extra coffee to the filling. You can also use cappuccino powder.
Chocolate Orange Cheesecake
Love chocolate orange desserts? Then add some orange juice and orange zest to the filling for a fresh citrus flavor.
Nutty Chocolate Cheesecake
For a nutty twist, top the cheesecake with toasted hazelnuts, almonds, or pecans for added crunch.
Mini Chocolate Cheesecakes
Enjoy small assorted desserts? Bake the batter in muffin tins for individual-sized cheesecakes.
Serving Suggestions
This easy chocolate cheesecake is delicious on its own, but it also pairs well with some ice cream, such as vanilla ice cream, chocolate ice cream, or dulce de leche ice cream.
For a gourmet presentation, you can also top it with fresh strawberries, raspberries, or even whipped cream.
Have it as it is or with a cup of vanilla iced latte, rose milk tea, milk, or hot chocolate.
Storage Suggestions
This cheesecake stays fresh when stored in the refrigerator. So store the leftover cheesecake covered in the refrigerator for up to 5 days. Enjoy whenever a dessert craving strikes.
Freeze
For a longer shelf life, freeze it. To freeze, wrap the whole cheesecake or individual slices tightly and freeze for up to 2 months.
To serve, transfer the cheesecake to the refrigerator and thaw overnight before serving.
Tips and Tricks to Make the Best Chocolate Cheesecake
- Cream Cheese: For making this recipe, always use room-temperature cream cheese for the smoothest filling. And use the full-fat one for the best texture.
- Chocolate: Always use good-quality chocolate for the best flavor, taste, and texture.
- Eggs: Add eggs one at a time and mix only until incorporated. This helps the batter mix evenly.
- Mixing: Do not overmix the batter after adding the eggs.
- Baking: Always bake the cheesecake until the edges are set and the center still has a slight jiggle.
- Cooling: Allow the cheesecake to cool completely at room temperature before refrigerating.
- Chilling: For the best texture and flavor, chill the cake overnight before serving.
- Ganache: Let the chocolate ganache cool slightly before pouring it over the cheesecake. This gives the smoothest ganache topping.
- Slicing: For clean cheesecake slices, use a hot knife and wipe it clean between slices.
- Storage: Keep this cheesecake refrigerated until ready to serve. It stays fresh for up to 5 days. Since it is a make-ahead dessert, it actually tastes even better after chilling overnight.
FAQs
Why Did My Chocolate Cheesecake Crack?
Cheesecakes can crack if they are overmixed, overbaked, or cooled too quickly. Allowing the cheesecake to cool gradually helps reduce the chances of cracking.
How Do I Know When the Cheesecake Is Done Baking?
You will know it’s ready when the edges are set while the center still has a slight jiggle when gently shaken.
Can I Make Chocolate Cheesecake Ahead of Time?
Yes, you can certainly do that. In fact, I usually prefer making it a day ahead because cheesecake needs chilling, and it tastes so much better after chilling overnight.
Can I Freeze Chocolate Cheesecake?
Yes. This cheesecake is freezable. It freezes very well for up to 2 months when wrapped properly.
Can I Use Milk Chocolate Instead of Dark Chocolate?
Yes, using milk chocolate is a wonderful way to make it even more decadent. But keep in mind that the cheesecake will be sweeter and have a milder chocolate flavor.
What Is the Best Cream Cheese for Cheesecake?
Full-fat block cream cheese gives the richest flavor and creamiest texture. However, if you are not comfortable using full-fat cream cheese, you can go for low-fat, but don’t use fat-free at all. The cheesecake will not have the same creamy texture.
Chocolate Cheesecake Recipe (Rich, Creamy & Easy to Make) (Step-by-step photo instructions)
Making Chocolate Cookie Crust
- Preheat oven to 150°C (300°F).
- Add chocolate cookies to a food processor and pulse until fine crumbs form. If using Oreo cookies, keep the filling intact.
- Transfer cookie crumbs to a bowl and add melted butter. Mix well until all crumbs are evenly coated.
- Brush a 25 cm (9-inch) springform cake pan with butter and line the base with baking paper.
- Transfer the crumb mixture to the prepared pan and press firmly into an even layer.
Making Chocolate Cheesecake Filling
- Add chopped baking chocolate to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
- Add warm whipping cream to the melted chocolate and stir until smooth. Set aside to cool slightly.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add condensed milk and vanilla extract. Beat until well combined.
- Add the chocolate mixture and dissolved coffee. Mix until smooth and incorporated.
- Add eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.
Baking the Cheesecake
- Place the cheesecake on the center rack of the preheated oven.
- Bake for 70-75 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
- Turn off the oven and leave the cheesecake inside with the oven door slightly open for 30 minutes.
- Remove from the oven and cool completely at room temperature.
Making Chocolate Ganache
- Add chopped dark chocolate to a heatproof bowl.
- Heat whipping cream until hot but not boiling.
- Pour the hot cream over the chocolate and let it sit for 2 minutes.
Decorating
- Remove the chilled cheesecake from the refrigerator and carefully release it from the pan.
- Pour the ganache over the cheesecake and spread gently over the top.
- Decorate with chocolate candies and drizzle with melted white chocolate.
- Refrigerate for 30 minutes, or until the ganache is set.
Recipe Card
Chocolate Cheesecake Recipe (Rich, Creamy & Easy to Make) [Recipe]
★★★★★
(Rating: 4.1 from 62 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Desserts | International | 16 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 530 calories | 1 serving |
INGREDIENTS
For Chocolate Cookie Crust
- 18-20 whole dark chocolate cookies or Oreo cookies
For Chocolate Cheesecake Filling
- 200 ml whipping cream, warmed
- 250 grams baking chocolate (about 62% cocoa), chopped
- 396 grams (14 ounces) sweetened condensed milk
- 500 grams cream cheese, softened to room temperature
- 1 ? teaspoons vanilla extract
- 4 large eggs, room temperature
For Chocolate Ganache
- 200 grams dark chocolate (I used 82%), chopped
For Decoration
- Chocolate candies
INSTRUCTIONS:
Making Chocolate Cookie Crust
- Preheat oven to 150°C (300°F).
- Add chocolate cookies to a food processor and pulse until fine crumbs form. If using Oreo cookies, keep the filling intact.
- Transfer cookie crumbs to a bowl and add melted butter. Mix well until all crumbs are evenly coated.
- Brush a 25 cm (9-inch) springform cake pan with butter and line the base with baking paper.
- Transfer the crumb mixture to the prepared pan and press firmly into an even layer.
Making Chocolate Cheesecake Filling
- Add chopped baking chocolate to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
- Add warm whipping cream to the melted chocolate and stir until smooth. Set aside to cool slightly.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add condensed milk and vanilla extract. Beat until well combined.
- Add the chocolate mixture and dissolved coffee. Mix until smooth and incorporated.
- Add eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.
Baking the Cheesecake
- Place the cheesecake on the center rack of the preheated oven.
- Bake for 70-75 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
- Turn off the oven and leave the cheesecake inside with the oven door slightly open for 30 minutes.
- Remove from the oven and cool completely at room temperature.
Making Chocolate Ganache
- Add chopped dark chocolate to a heatproof bowl.
- Heat whipping cream until hot but not boiling.
- Pour the hot cream over the chocolate and let it sit for 2 minutes.
Decorating
- Remove the chilled cheesecake from the refrigerator and carefully release it from the pan.
- Pour the ganache over the cheesecake and spread gently over the top.
- Decorate with chocolate candies and drizzle with melted white chocolate.
- Refrigerate for 30 minutes, or until the ganache is set.
Watch Full Recipe Video:
NOTES:
- Use full-fat cream cheese for the richest texture and flavor.
- Make sure all refrigerated ingredients are at room temperature before mixing.
- Mix the eggs just until incorporated to avoid adding excess air to the batter.
- The coffee enhances the chocolate flavor and does not make the cheesecake taste like coffee.
- The cheesecake will continue to set as it cools and chills.
- Chilling overnight gives the best texture and cleaner slices.
- For neat slices, dip a sharp knife in hot water and wipe it clean between cuts.
- Store leftovers covered in the refrigerator for up to 5 days.
NUTRITION (Per Serving):
Calories: 530kcal | Fat: 39.2g | Carbohydrates: 36.6g | Protein: 8.5g | Fiber: 3.2g | Sugar: 26.5g | Sodium: 192.4mg
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Author: Anupama
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