Traditional recipes

Chocolate Cheesecake

Chocolate Cheesecake

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


We put the biscuits in the bowl of the food processor together with the chocolate cereals and mix until they become like breadcrumbs. Melt the butter and pour it thinly over the biscuit breadcrumbs, until the composition turns into crumbs.

We pour the composition in its form with a detachable ring and with the bridge of the palm or with the bottom of a glass we press until we obtain a compact top. Refrigerate until the filling is ready.


We mix the cheese together with the liquid cream and the sugar, until it becomes like a fine cream. if the cheese is too dry, add a little more whipped cream. Then add the eggs one by one, mixing well after each one. To the saffron, add melted chocolate and vanilla essence. Homogenize and pour the composition in the pan, over the cookie sheet.

Put the pan in the oven over medium heat for about 40-50 minutes. The cake will swell and a few cracks will appear on the surface. As it cools it will leave, it will not be so swollen, but this is not a problem. Turn off the oven heat and leave until completely cooled.

Pour melted milk chocolate together with the whipped cream and refrigerate for a few hours.

Garnish with whipped cream before serving.

Recipe Summary

  • 1 ½ cups chocolate cookie crumbs
  • 2 tablespoons white sugar
  • ¼ cup butter, melted
  • ¼ cup semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.

In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).

To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.

In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. For over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.

To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

1 1/2 cups (150 grams) chocolate wafer crumbs (homemade or store bought)

1/3 cup (75 grams) butter, melted

12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped

24 ounces (3 - 8 ounce packages) (680 grams) full fat cream cheese, room temperature

1 cup (200 grams) granulated white sugar

3 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1 cup (220 grams) full fat or reduced fat (light) sour cream, room temperature

4 ounces (115 grams) semi-sweet or bittersweet chocolate, finely chopped

1/3 cup (80 ml) heavy whipping cream (cream with a 35-40% butterfat content)

Recipe Summary

  • 1 package (9 ounces) chocolate wafer cookies
  • 6 tablespoons unsalted butter, melted
  • 4 bars (8 ounces each) cream cheese, room temperature
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup sour cream
  • 8 ounces semisweet chocolate, melted
  • Rich Chocolate Ganache, for topping

Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.

In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet bake 10 minutes, and set aside.

Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate blend filling until smooth, scraping down sides of bowl as needed.

Wrap bottom half of springform pan in foil. Pour in filling place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).

Run a thin knife around the edge of the pan (this helps prevent cracking, too) leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.

Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake let set before serving.

Marble Chocolate Cheesecake Recipe

Preheat oven to 325º. Place a large shallow pan of water in bottom of oven. For crust, lightly grease 10-inch springform pan with vegetable pan spray. In a food processor, grind cookies until fine. Combine cookie crumbs with melted butter and sugar press into bottom and up sides of pan. Bake 8 minutes cool completely.

Lower oven temperature to 250 ° F. In a mixer bowl, beat cream cheese and sugar until light and fluffy. Beat in eggs one at a time, scraping often. Beat in sour cream, vanilla and cornstarch until mixture is smooth. Place 3 cups of the batter in a small bowl stir in melted chocolate until well blended. Using large scoop, alternately scoop plain and chocolate batters over crust. Use a wooden pick to swirl together, forming a marble effect ..

Bake 1 hour-1 1/4 hours or until filling is set but still jiggles slightly in center when pan is gently shaken. Turn oven off and with closed door allow cheesecake to remain in oven for 1 hour. Cool on wire rack. Refrigerate 3-4 hours or overnight.

Homemade Hershey & # 8217s Chocolate Bar Cheesecake

This indulgent cheesecake recipe packs as much chocolate as possible into one cake! It & # 8217s a copycat version of the Hershey & # 8217s Chocolate Bar Cheesecake from Cheesecake Factory. Spoiler alert: it & # 8217s even more delicious! I had a request from a reader for this one, so naturally I couldn't disappoint.

There are 3 pillars of this chocolatey treat - the tender cake, the rich cheesecake and the creamy frosting. In true Cheesecake Factory fashion, it's all covered in chocolate chips! All my tasters totally fell in love with it. One even claimed that the chocolate cheesecake layer was the best cheesecake she & # 8217s ever had. And if you & # 8217ve ever had my Easy Moist Chocolate Cake, the cake layers are modified from that, so you know it & # 8217s good.

The final chocolate cheesecake cake is a bit of work, but total beauty. And this fool-proof layered chocolate cheesecake cake also keeps very well, so make way for some amazing leftovers.

How to Make Chocolate Cheesecake

Our chocolate cheesecake recipe only calls for 5 ingredients!

  • cream cheese: use three 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
  • sugar: helps to balance the tanginess of the cream cheese.
  • semi-sweet chocolate baking bar: obviously needed for chocolate cheesecake!
  • heavy cream: makes the cheesecake smooth and rich!
  • eggs: eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.

6 Inch Chocolate Cheesecake Recipe

Since all of this month I brought you both plain and pumpkin 6 inch cheesecake recipes, it & # 8217s only fitting to bring you my 6 Inch Chocolate Cheesecake recipe next.

It & # 8217s a homemade chocolate cheesecake with Oreo crust, chocolate cheesecake batter, and a chocolate glaze (aka ganache) on top.

Honestly with the way this year has been going, you & # 8217ll want to lock yourself in your room and eat this bad boy by yourself. Just me?

It & # 8217s a rich chocolate dessert for two and perfect for chocolate lovers, but if you want to balance out the richness you can top it with homemade whipped cream.

22 Foodies & # 038 Cheesecake Lovers Share Their Favorite Chocolate Cheesecake Recipes

Cheesecake is a decadent, scrumptious dessert that & # 8217s perfect for everything from formal dinners to casual picnics, and chocolate cheesecake takes that classic favorite up a notch with rich chocolatey goodness. Whether you & # 8217re a fan of the classic New York style cheesecake or love to sample the many varieties of cheesecakes to choose from, chocolate cheesecake is a fabulous treat that & # 8217s sure to please.

Don't have time to spend hours in the kitchen trying to perfect that cheesecake recipe? Shop with Edible Arrangements® and choose a delectable cheesecake dessert, such as a box of mini cheesecakes topped with fresh fruit and chocolate dipped fruit. For more variety, consider a box of our decadent cheesecakes paired with delicious gourmet chocolate brownies. Feeding a crowd? Opt for a platter of scrumptious cheesecakes and cupcakes - there's something for everyone to enjoy!

For more delicious chocolate cheesecake recipes you’ll absolutely love, we put out a call for ideas and curated responses below. (Note: Edible Arrangements® is not endorsing any of the companies or ideas discussed below, but we asked for suggestions to get some different perspectives.) Keep reading to find out what the contributors who responded to our query had to say about their favorite chocolate. cheesecake recipes.

Christine Pittman

Christine Pittman is a mom of two, founder of COOKtheSTORY and The Cookful, creating recipes that take less time in the kitchen, giving you more time at the table. Christine is also author of The All New Chicken Cookbook: 200+ Chicken Recipes for the Air Fryer, Electric Pressure Cooker, Slow Cooker, and More!

& # 8220My favorite chocolate cheesecake recipe is called Best Chocolate Cheesecake.

This recipe starts with a rich chocolate cookie crust and pairs with a velvety smooth and creamy chocolate cheesecake filling. Top it with whipped cream, sliced ​​fruit or chocolate ganache if desired, but honestly, it’s pretty irresistible as-is. Just a warning, the chocolate lovers in your life will be begging you to make it again and again.

  • 18 cream-filled chocolate sandwich cookies, crushed
  • 1/4 cup butter, melted
  • 1 Tbsp sugar
  • 3 (8 oz.) Pkg. cream cheese, room temperature
  • 1 cup sugar
  • 1 Tbsp cornstarch
  • Pinch of salt
  • 1/2 cup sour cream, room temperature
  • 2 cups dark chocolate chips, melted
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature

Preheat the oven to 350ºF. Grease a springform pan and wrap the outside of the pan in foil. Set aside.

In a bowl, mix crushed cookies, butter and sugar. Transfer to the pan and press evenly into the bottom using the bottom of a glass. Place the crust in the oven and bake for 10 minutes until the crust is slightly brown around the edges. Remove from oven and let it cool.

In a bowl, mix the cream cheese, sugar, cornstarch and salt until combined and creamy. Stir in sour cream, melted chocolate and vanilla then mix until combined. Add one egg at a time and stir to combine. Make sure to scrape the sides of the bowl and mix until smooth and creamy. Pour the cheesecake batter over the cooled crust.

Transfer the springform pan to the middle of a large roasting pan. Carefully fill the roasting pan with about an inch of hot water. This will help the cheesecake remain creamy without cracks. Bake the cheesecake for 55-60 minutes.

Remove cheesecake from oven. The cheesecake is done when the outer rim looks set but the middle jiggles when you gently shake the pan. Let the cheesecake cool completely on a cooling rack. This step is crucial for achieving the perfect cheesecake. Place in the refrigerator for at least 4 hours or up to 72 hours. & # 8221

Phillip Ash

Phillip Ash is the Founder of Pro Paint Corner.

  • 2 cups semisweet chocolate chips
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 Tbsp all-purpose flour
  • 2 large eggs, room temperature, lightly beaten
  • 1 tsp vanilla extract
  • Strawberries and white chocolate shavings, optional

In a small bowl, combine cookie crumbs and sugar stir in butter. Press onto the bottom of a greased 9-in. springform pan set aside. In a microwave, melt chocolate chips stir until smooth. Set aside.

In a large bowl, beat the cream cheese, sugar, and flour until smooth. Add eggs beat on low just until combined. Stir in vanilla and melted chocolate just until blended. For filling over crust.

Bake at 350 ° for 40-45 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen cool 1 hour longer. Refrigerate overnight.

Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers. & # 8221

Nicholas Martin

Nicholas Martin is a professional entomologist and pest control specialist with more than 25 years of experience. He combines insect survey work and blogging at Pest Control Hacks. In his free time, he enjoys cooking for his family and friends.

& # 8220This is Upside Down Jack Daniels Double Chocolate Cheesecake. It’s not the easiest one, but if you stick to the recipe, you will be blessed with the most delicious chocolate cheesecake you have ever tried.

  • 1 cup semisweet chocolate chips
  • 1/3 cup heavy cream
  • 1 cup granulated sugar
  • 4 eggs
  • 24 ounces cream cheese
  • 2 Tbsp Jack Daniels
  • 1/4 tsp Grand Marnier
  • Pinch of salt
  1. Preheat oven to 400 degrees.
  2. Melt chocolate chips with cream in a double boiler until smooth and reserve.
  3. Whip sugar, cream cheese, and liqueur using an electric mixer until smooth.
  4. Add eggs and blend well.
  5. Add melted chocolate mixture and whiskey and blend thoroughly.
  6. Add cheesecake batter to the springform pan.
  7. Bake at 400 degrees F for 15 minutes.
  8. Lower temperature to 350 degrees F and bake for an additional 10 minutes.
  • 2 ounces unsweetened chocolate
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp Grand Marnier liqueur or vanilla extract
  • 1/2 cup flour
  • 1/4 cup pecans, chopped
  • Pinch of salt
  1. Melt chocolate and butter in a double boiler while the cheesecake is baking.
  2. Stir until smooth.
  3. Beat in eggs, sugar, and liqueur and blend thoroughly.
  4. Add flour and pecans and blend well.
  5. Remove cheesecake from oven.
  6. Carefully spoon on brownie (from the edges towards the center).
  7. Bake at 350 degrees F for 35-40 minutes.
  8. Remove from oven and cool completely.
  9. When cooled refrigerate until the cake is completely cold.
  • 1 1/2 cups milk chocolate chips
  • 1/3 cup heavy whipping cream
  • 2 Tbsp Jack Daniels
  • 1 Tbsp light corn syrup
  1. While the cake is cooling, melt chocolate chips and cream in a double boiler. Remove and cool slightly for a couple of minutes (just let rest).
  2. When the mixture is blended and slightly cool, add whiskey and syrup, stirring constantly.
  3. Let stand at room temperature for 10 minutes.
  4. Remove cake and place on wire rack.
  5. For ganache over the cake. After ganache is dry, decorate and serve. & # 8221

Joe Bowab

Joe Bowab is the CEO of Lobster Anywhere, which is one of the USA & # 8217s most trusted sources of Maine lobster, shipping lobster and fresh seafood gifts coast-to-coast and anywhere in between.

& # 8220Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!

  • 1 1/2 cups (180g / 6.3 ounces) chocolate wafer crumbs
  • 1/4 cup (57g / 2 ounces) unsalted butter, melted

For the Ultimate Chocolate Cheesecake:

  • 2 cups (340g / 12 ounces) bittersweet chocolate, coarsely chopped
  • 1 1/2 pounds (680g / 24 ounces) full-fat cream cheese, at room temperature
  • 1 cup (198g / 7 ounces) granulated sugar
  • 1/4 cup (53g / 1 and 7/8 ounces) light brown sugar, packed
  • 3 Tbsp unsweetened natural cocoa powder
  • 4 large eggs plus 2 egg yolks, at room temperature
  • 3/4 cup (170g / 6 ounces) heavy cream, at room temperature
  • 1 tsp vanilla extract

For the Chocolate Ganache:

  • 1 1/3 cups (226g / 8 ounces) semi-sweet chocolate, finely chopped
  • 1 1/4 cups (12 ounces) heavy cream
  • 1/4 cup (57g / 2 ounces) unsalted butter, at room temperature, cut into cubes
  1. Preheat oven to 325 ° F (163 ° C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy-duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
  2. In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

For the Ultimate Chocolate Cheesecake:

  1. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
  2. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
  3. In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally, add in the vanilla and pulse for another 20 seconds.
  4. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
  5. Scrape the filling over the partially baked crust in the prepared pan.
  6. Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
  7. Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
  8. Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing it from the pan and slicing.

For the Chocolate Ganache:

  1. Add chopped chocolate to a medium bowl set aside.
  2. In a small saucepan over medium heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
  3. Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
  4. For ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
  5. To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
  6. Store, loosely covered, in the refrigerator, for up to 5 days. & # 8221

Krystle Smith

Krystle has been blogging about sweet and savory recipes since 2011. She started the blog as a college student in a town of fewer than 1,000 people. Because of this, all recipes are made without fancy equipment or hard-to-find ingredients. She now resides outside Pittsburgh with her dog Bandit.

& # 8220I & # 8217d love to tell you about my favorite chocolate cheesecake. I like to start my day with something sweet like Nutella on a waffle.

I also love the rich chocolate and slightly nutty flavor Nutella brings to desserts. I use it in my Ultimate Chocolate Cheesecake. It uses chocolate in 4 ways: 1. Chocolate cake mix crust, Nutella cheesecake, chocolate ganache, and chocolate whipped cream. A must try for any chocaholic! & # 8221

Rick Hoskins

Rick Hoskins is the Founder of Filter King.

& # 8220My favorite recipe is for a deep dark chocolate cheesecake available on

The ingredients list is surprisingly simple, and the step-by-step method guide has saved me many a ruined chocolate cheesecake.

It & # 8217s is rich, smooth, and luxuriously delicious. & # 8221

Ruaan Nel

Ruaan Nel is an SEO specialist, Co-Founder of, and a Founder of several other affiliate websites.

& # 8220I enjoy making sweets, and my Nutella Cheesecake recipe is the best.

There is no one that tried it and didn't ask for it again!

For the crust, you need 1 ¼ cups of biscuit crumbs, mixed with a mixer with 6 Tbsp of unsalted butter at room temperature with 2 Tbsp of Nutella. Put that mixture in your 9-inch round pan and press that mixture with your hand, making a crust for your cheesecake, and set it in the fridge while you make the filling.

So for the filling, we need 2 ⅛ cups of cream cheese mixed with 1 ½ cups of Nutella mixed on a medium speed for about 2 minutes. Then we add 1 cup of confectioner & # 8217s sugar, ½ teaspoon of vanilla extract, and ¼ cup of heavy cream. Mix all that well and add the batter on top of your crust and leave that in the fridge for at least 4 hours.

And now we make the chocolate ganache, for which we need ½ cup of heavy cream, but you need to boil it at a medium temperature or in your microwave. Then you add 1 ¼ of chocolate into your boiled heavy cream and let it sit in there for about 3 minutes. Add one Tbsp of butter, softened at room temperature, and whisk that all together until the chocolate is completely melted. Put your ganache on the top of your filling and let that all cool for about an hour. And when you remove the sides of your pan, just top your cheesecake with some chopped hazelnuts and it is ready to be served. & # 8221

Viana Boenzli

Viana Boenzli is a food and craft blogger at Maplewood Road, along with her husband Erich.

& # 8220My favorite chocolate cheesecake recipe is Chocolate Ganache Cheesecake.

Has there ever been a more perfect combination than chocolate and mint? No, there’s not. Smooth rich chocolate combined with refreshing mint is just delectable & # 8230oh, and then I decided to throw in some Oreos too, for the crust. & # 8221

Amanda Scarlati

Amanda Scarlati is the Owner and Creator at Saporito Kitchen.

& # 8220My favorite chocolate cheesecake recipe is S & # 8217mores Chocolate Cheesecake. Rich chocolate cheesecake with graham cracker crust is topped with toasted marshmallows, making this decadent summer treat the perfect dessert for your next BBQ or picnic.

  • 1 sleeve graham crackers
  • ⅓ cup granulated sugar
  • 5 Tbsp unsalted butter (melted)
  • 16 ounces cream cheese (room temperature)
  • 1 cup granulated sugar
  • 2 large whole eggs
  • 6 Tbsp whole milk
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ cup cocoa powder
  • 1 bag jumbo marshmallows
  1. Preheat oven to 350 degrees and grease a 9 & # 8243 springform pan.
  2. Place graham crackers and ⅓ c. Sugar in a food processor and pulse until crackers have turned into crumbs. Add in melted butter and continue to pulse until the mixture just comes together.
  3. Press graham cracker mixture into the bottom of the prepared springform pan to form an even crust.
  4. Bake at 350 degrees for 8-10 minutes until the edges just start to turn brown. Completely cool.
  1. In a medium bowl, combine cream cheese and 1 cup sugar and beat with a hand mixer until combined. Add in eggs, one at a time, beating after adding each. Scrape the sides of the bowl to make sure everything is being incorporated.
  2. Once eggs are incorporated, add milk, lemon juice, and vanilla and beat to combine. Sift in cocoa powder while continuing to mix until well combined, scraping the bowl as necessary.
  3. Pour cheesecake mixture into the springform pan on top of the graham cracker crust and bake for 35-40 minutes until cheesecake is set. Cool completely in the refrigerator.
    Once the cheesecake has cooled, top with marshmallows and toast the tops of the marshmallows with a torch or broil in the oven for 2-3 minutes. If using the oven, watch carefully so the marshmallows don't burn. & # 8221

Jessica Formicola

Jessica Formicola is the creator and face behind Savory Experiments, a website helping home cooks elevate everyday family meals and also offering a free 8 Day ECourse on being a better home cook.

& # 8220This is my favorite Chocolate Cheesecake Recipe because it is light and totally packed with chocolatey richness.

It is also NO BAKE and uses a premade pie crust, so it isn't a pain to make. It will soon be your go-to cheesecake recipe.

  • 8 inch graham cracker pie crust
  • 10 ounces cream cheese, room temperature
  • 1 tsp vanilla
  • 4 ounces semi-sweet chocolate, broken into pieces
  • 1 Tbsp unsalted butter
  • 1 1/2 cups powdered sugar
  • Whipped cream, optional for garnish and serving
  • Fresh strawberries, for garnish
  1. In the bowl of a stand mixer fitted with the whisk attachment or in a medium mixing bowl with an electric hand mixer, beat cream cheese until light and fluffy, approximately 3-4 minutes. Add vanilla, continue mixing.
  2. Place unsalted butter and semi-sweet chocolate in a microwave-safe dish.
  3. Heat on high for 30 seconds, stir. If it is not fully melted, heat in additional 15-second increments, stirring between each.
  4. When fully melted and smooth, immediately combine with cream cheese mixture, mixing well.
  5. Add powdered sugar, fully incorporating.
  6. Evenly spread into the bottom of the graham cracker crust. Cover and refrigerate until ready to serve.
  7. Serve with whipped cream and strawberries. & # 8221

Phil Watson

Phil Watson is the founder of Barbecue Grill Review and has been featured on Buzzfeed, Business Insider, and CNET.

& # 8220This chocolate cheesecake recipe is a chocolate lover’s dream come true, and as a major chocolate lover, it & # 8217s perfectly rich, creamy, and bakes up with no cracking.

  • 1 cup crushed chocolate wafer crumbs
  • 2 Tbsp all-purpose flour
  • 3 Tbsp butter, melted
  • 3/4 cup sugar
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 2 cups semisweet chocolate chips
  • 2 packages (8 ounces each) cream cheese, softened
  • Strawberries and white chocolate shavings, optional

In a small bowl, combine cookie crumbs and sugar stir in butter. Press onto the bottom of a greased 9-in. springform pan set aside. In a microwave, melt chocolate chips stir until smooth. Set aside.

In a large bowl, beat the cream cheese, sugar, and flour until smooth. Add eggs beat on low just until combined. Stir in vanilla and melted chocolate just until blended. For filling over crust.

Bake at 350 ° for 40-45 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen cool 1 hour longer. Refrigerate overnight.

Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Enjoy this amazing chocolate cheesecake. & # 8221

Brian Casey

Brian Casey is the Founder and Owner of Knifegeeky.

& # 8220My favorite chocolate cheesecake is heavy on peanut butter, features a smooth, silky chocolate ganache and has a crunchy, chocolate crust.

I love to have it cold right out of the fridge with a strong cup of coffee.

Chocolate Peanut Butter Cheesecake:

  • 8 oz cream cheese, room temperature
  • 1 cup smooth peanut butter (not the natural kind, you want the sweet stuff)
  • 1/4 cup heavy whipping cream
  • 8 oz dark chocolate
  • 1/4 cup heavy whipping cream
  1. Make crust: Place chocolate crumbs in a bowl and mix with melted butter until you are able to squish the crust together. Press the crust into a pie plate or springform pan and bake at 350F for 12-15 minutes. Allow to cool completely.
  2. Make filling: In a stand mixer or with a handheld mixer, whip cream cheese until smooth and fluffy. Add peanut butter and whip until incorporated. Finally, add cream and whip until mixture is light and fluffy. Add on top of cooled crust, and smooth out the top with a spatula. Place the cheesecake in the freezer for at least an hour before moving on to the next step.
  3. Make ganache topping: In a microwave or in a small saucepan, heat up cream until steam begins to rise off the surface. Add hot cream to chopped dark chocolate in a bowl and mix until chocolate is melted. It should be smooth and slightly thick but pourable - if needed, add more hot cream. Pour over top of cold cheesecake, and place in fridge or freezer to set. Cheesecake is ready to eat when ganache is set. & # 8221

Melanie Musson

Melanie Musson is a home insurance specialist with She is a baking enthusiast and loves to try new recipes as well as old favorites.

& # 8220For a chocolate cheesecake, I love a shortbread crust.

The buttery flavor and crumbly texture of this crust complement the rich and creamy cheesecake filling perfectly. The raspberries on top offer a desirable contrast of tartness to the luscious flavors of the cheesecake.

  • 1 cup flour
  • Sugar cup sugar
  • ½ cup butter
  • 1 egg
  • ½ tsp vanilla extract

Cut butter, sugar, and flour together with a pastry blender. Stir in egg and vanilla. Press into the bottom and up the sides of a 9-inch springform pan. Bake at 350 degrees for 15 minutes.

  • 2 cups semisweet chocolate chips
  • 3 8-oz packages cream cheese
  • 1 cup sugar
  • ¼ cup sour cream
  • ⅛ tsp salt
  • 2 tsp instant coffee
  • 1 tsp vanilla extract
  • 4 eggs

Melt the chocolate chips in the microwave, stirring after every 20 seconds until melted.

Beat the cream cheese with a mixer until smooth. Add the sugar and beat until smooth.

Then add the sour cream, salt, instant coffee, and vanilla and thoroughly mix. Add the eggs one at a time. Pour into your shortbread crust and bake at 325 degrees for 70 minutes. Let chill overnight. Melt chocolate chips with heavy cream and pour over cheesecake if desired. Arrange raspberries on top before serving. & # 8221

Erica Kastner

Erica is a blogger at Buttered Side Up, where she shares scrumptious from-scratch recipes with a healthy touch.

& # 8220My favorite chocolate cheesecake recipe is this gorgeous Flourless Chocolate Marbled Cheesecake. You get the best of both worlds: rich and tangy vanilla cheesecake swirled with a decadent flourless chocolate cake batter. Plus, it & # 8217s is naturally gluten-free! & # 8221

Brian Andrada

Brian Andrada is a Food and Beverage Editor at The Golden.

& # 8220Here is my favorite recipe:

  • 1 pack chocolate sandwich cookies
  • 5 Tbsp unsalted butter, melted
  • 1 cup dark chocolate
  • ¾ cup semisweet chocolate
  • 24 oz cream cheese, room temperature
  • 1 cup sugar
  • ¼ cup sour cream
  • 1 Tbsp vanilla extract
  • 4 eggs, room temperature
  • 3 Tbsp all-purpose flour
  • Pinch of salt

Prepare your workstation by gathering all the ingredients and all the equipment you’ll need. Make the crust by crushing the chocolate sandwich cookies and mixing in melted butter. Transfer to a springform pan and spread evenly on the bottom. Bake in a preheated oven at 350F for 10 minutes.

Prepare the filling by melting chocolate chips.

Make the batter by beating room temperature cream cheese in a stand mixer at medium speed with the paddle attachment. Add sugar and salt and mix until creamy. Add sour cream and vanilla, slowly add in eggs one at a time. Add flour and gradually mix until smooth. Add in melted chocolate and mix until well combined.

Place batter on top of the chocolate sandwich crust. Bake at 325F for 20 minutes. Bake for another 30 minutes at 300F until the cake has set in the middle. Remove from the oven and allow to cool at room temperature. Place in a chiller and allow to set overnight.

If you prefer, you can add ganache and other toppings on top of the chilled cheesecake.”

Adriana Brown

Adriana Brown is the community manager for an INFINITI dealer in Houston, TX and coordinates social media and online presence.

“Here’s my favorite recipe for chocolate cheesecake bites.

Combine in a bowl and press into an 8࡮ pan lined with parchment paper or aluminum foil, with edge overhanging to later remove cheesecake.

Using a hand mixer, beat cream cheese in a mixing bowl until smooth and fluffy. Add sugar, vanilla, and eggs and mix again until ingredients are incorporated. Pour over crust and smooth.

Bake in a 300-degree oven for 45 minutes, until edges are firm and the center still jiggles a bit. The cheesecake will set when it’s placed in the fridge for 2-4 hours.

Remove cheesecake from fridge once firm and remove the entire cheesecake from pan. Cut into desired size pieces and drizzle with chocolate. (Melt some chocolate chips in the microwave to use.) Return to fridge until ready to consume!

You can cut these up into small 1”x1” squares for sharing as dessert bites at parties and events or you can cut them into larger squares (or even bake in a cheesecake pan) for a more formal dessert. I usually bring a batch into work every December for co-workers to share – they are always a hit!”

Jean Campbell

Jean Campbell is the Founder of Align Mat. She is a wellness expert who believes great physical and mental health can be achieved by the right food choices and a better lifestyle.

“My favorite chocolate cheesecake recipe is from BBC Good Food.

I have tried it a number of times and still can’t get enough of it.

Ingredients for the biscuit base:

  • 150g of digestive biscuits
  • 1 Tbsp of caster sugar
  • 45g butter, melted, plus extra for the tin
  • 150g dark chocolate
  • 120ml double cream
  • 2 tsp cocoa powder
  • 200g full-fat cream cheese
  • 115g caster sugar

Instructions for the biscuit base:

  1. Crush the digestive biscuits in a food processor.
  2. Place the crushed biscuits in a bowl with sugar and butter and stir it.
  3. Butter and line an 18cm springform tin and tip in the biscuit mixture.
  4. Push it down with the back of a spoon.
  5. Refrigerate for 30 minutes.
  1. Melt the chocolate in the microwave then leave it out to slightly cool.
  2. Whip the cream in a large bowl and fold it in the cocoa powder.
  3. Beat the mixture of cream, cheese, and sugar.
  4. Fold in the mixture and cooled chocolate.
  5. Now spoon the cheesecake mixture onto the biscuit base.
  6. Now freeze the cake, which may take up to two hours.
  7. Remove the cake from the tin and leave it at room temperature to soften for about 20 mins before serving.”

Reda Elmardi

Reda Elmardi is the CEO at

“Here’s my favorite chocolate cheesecake recipe.

  • 2 cups semisweet chocolate chips
  • 16 ounces of softened cream cheese
  • ¾ cap sugar
  • 2 Tbsp all-purpose flour
  • 2 large eggs lightly beaten at room temperature
  • 1 Tbsp vanilla extract
  • Strawberries
  • White chocolate shavings

Step 1: Add wafer crumbs and sugar in a bowl and stir well while adding butter to make a uniform mixture. Pour the mixture into a 9-inch greased springform pan and press it to the bottom.

Step 2: Melt chocolate chips in a microwave and set them aside.

Step 3: Add sugar, flour, and cream cheese in a large bowl and beat until smooth. Then add eggs and stir to mix well. Add melted chocolate chips and vanilla extract and stir until it makes a smooth batter. Now pour this mixture over the crust.

Step 4: Bake it for 40-45 minutes at 350 degrees until the center sets well. Carefully remove the cake from the pan and cool for more than an hour and refrigerate overnight.

Step 5: Garnish with strawberries and white chocolate shaving before serving.

Why is this recipe my favorite?

The best thing about this recipe is that it is simple and easy to make, and this is one reason it is my favorite. The other reason I love this recipe is the garnishing. Strawberries and chocolate shaving make the cake taste out of the world and are incredibly mouthwatering. I would suggest every dessert lover try this recipe at least once, and you will also fall in love with it.”

Vicky Cano

Vicky Cano is a Chef and Recipe developer at Mealfan.

“My favorite cheesecake recipe is by Beyond Frosting, as they have some of the easiest recipes.

Moreover, this is a no-bake cheesecake, which is also why I love this recipe.

Ingredients for cheesecake:

  • 8 ounces dark chocolate
  • ½ cup powdered sugar or caster sugar
  • 16 ounces full-fat cream cheese
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 ½ cups + 4 (414ml) Tbsp heavy whipping cream
  1. Take a 9-inch pan and layer its bottom with parchment paper. Oil the base and the sides of the pan.
  2. Grind the Oreos finely and lay an even yet thick layer at the base of the pan.
  3. Melt butter in a bowl by microwaving it for 15-30 seconds. Now spread the melted butter on the grinded cookies in the pan. Press the crumbs firmly and put the pan in the refrigerator for the crust to set well.
  4. Create a double boiler by putting one pan containing the chocolate into another pan which is full of water, on the stove. Keep stirring the chocolate until it melts properly, on low flame.
  5. Add the cream into the chocolate and mix them well until they combine into one and put the mixture away in the fridge for 5-10 minutes for it to chill.
  6. Now take the heavy cream and beat it until the cream starts to thicken. You can use a beater or a spoon for this purpose. Add powdered sugar into the cream and continue beating until firm peaks start to form. Put the cream and sugar mixture aside now.
  7. Take a bowl with cream cheese in it. Beat the cream cheese until it becomes smooth. Now add granulated sugar and vanilla extract into the cream cheese, and continue beating until the mixture becomes smooth.
  8. Now add the melted chocolate into the cream cheese mixture and beat until smooth, completely combined.
  9. Take the chocolate and cream cheese mixture and fold it into the whipped cream until the mixture becomes completely smooth.
  10. Take the pan out of the refrigerator and evenly layer the final mixture on top of the crust. Refrigerate for 3-4 hours, until completely set.
  11. Prepare another batch of whipped cream and garnish the dish with it as per your desire.

Your fabulous looking and yummy-tasting chocolate cheesecake is now ready!”

John Linden

John Linden is an interior designer at MirrorCoop from Los Angeles.

“I asked my neighbor for her recipe since it is a personal favorite. The recipe she gave me calls for 12 tablespoons of melted unsalted butter mixed with 2 tablespoons of flour and then spread over the bottom of a pan. Then 1 1/2 cups of chocolate chips are poured on top. Into this goes 4 packages (16 oz.) cream cheese, two beaten eggs, 1 cup sugar, and 3/4 cup sour cream. Then it’s baked for 40 minutes at 350 degrees.”

Owen White

Owen White is the Director of Marketing at PB2 Foods. He provides direction, guidance, and leadership to the entire PB2 Marketing Team. In his spare time, Owen likes to spend time with his wife and three children and is an avid soccer player.

“Mini Peanut Butter Cheesecakes are the answer to your dessert prayers! They are the perfect bite-size delight to satisfy your sweet tooth without derailing your healthy lifestyle. They have a chocolate graham cracker crust topped with creamy cheesecake and drizzled with chocolate glaze. Just thinking about these is making our mouths water.

One recipe of Mini Peanut Butter Cheesecakes yields about 18 mini cheesecakes and takes less than 20 minutes. Plus, did we mention that you can freeze these for a later day? Try these today, and you can thank us later!

  • 8 ounces low-fat chocolate graham crackers
  • 2 Tbsp butter, melted
  • 1, 8-ounce package cream cheese, room temperature
  • 1/3 cup sugar
  • ½ tsp salt
  • ¼ cup PB2
  • 2 Tbsp water
  • ½ tsp vanilla
  • 1 egg
  • ¼ cup dark chocolate chips
  • ¼ cup peanut butter chips
  • ½ cup semi-sweet chocolate chips
  • 2 Tbsp peanut butter chips
  • ¼ cup half-n-half
  • 1 Tbsp PB2
  1. Preheat oven to 325°F.
  2. Line mini muffin pans with 18 mini cupcake liners.
  3. Place the graham crackers in a food processor fitted with the blade attachment, and
    pulse until the graham crackers resemble cornmeal.
  4. Drizzle in melted butter and pulse to combine.
  5. Next, press one tablespoon of the graham cracker mixture into the bottom of the lined muffin cups set aside.
  6. Then, combine PB2, water, and vanilla in a small bowl and mix well.
  7. In a separate bowl beat together the softened cream cheese, sugar, and salt until
  8. Mix in the egg and peanut butter mixture into the cream cheese mixture and beat until
    well combined.
  9. Stir in the chocolate and peanut butter chips.
  10. Then, spoon 2 tablespoons of the cheesecake mixture into each graham cracker-lined muffin cup.
  11. Next, bake at 325°F for about 15 minutes or until the cheesecake mixture has puffed slightly and is set in the center.
  12. Next, remove the muffin tin from the oven, place it on a cooling rack, and allow the cheesecakes to cool about 10 minutes.
  1. First, in a small microwave-safe bowl, stir the PB2 and half-and-half together.
  2. Next, add the chocolate and peanut butter chips and heat in the microwave for 45-60
    seconds, stirring halfway through. Repeat this step until the chocolate peanut glaze is
    smooth. Immediately spoon the over the cooled cheesecakes.
  3. Then, allow cheesecakes to cool and remove from the muffin tin.
  4. Finally, garnish with chopped peanuts and additional peanut butter or chocolate chips.
  5. Store in the refrigerator until ready to serve.”

Emily Edwards

Emily D. Edwards is the creator of Emily’s Foods and Paradise Icing, the world’s only organic sweet plant-based icing. This former social worker founded Emily’s Foods while going through her own weight loss journey. She couldn’t find healthy snack items, so she created her own!

“This is my chocolate cheesecake recipe:

Prep Time: 30 mins Total Time: 1 hour 30 mins
Yield: 8-12 servings

What makes a gluten-free crust? Well, let’s see. Gluten-free graham crackers and vegan butter.

The creamy three-ingredient filling is as simple as the crust.

Coconut whipping cream, vegan cream cheese, our Chocolate Paradise Icing™️, and oh my!

Coconut whipping cream, melted Chocolate Paradise Icing™️, and vegan cream cheese keep this pie velvety, rich, and decadent.

  • 1 1/2 cups Chocolate Paradise Icing™️
  • 1/4 cup coconut whipping cream
  • 1 8oz package vegan cream cheese (room temperature)
  • 1/2 tsp lemon juice
  • 1/2 tsp vegan chocolate extract
  • 1/2 tsp vegan organic cream cheese extract
  • 1 tsp vegan chocolate coloring
  1. Place the graham crackers into a plastic bag and use a rolling pin to make fine crumbs.
  2. Pour the crumbs into a bowl and add the sugar and melted vegan margarine. Stir well.
  3. Pour the mix into a pie pan and use your hands or the back of a large spoon to press the mixture into the bottom and sides of the pie pan.
  4. If you need to pre-bake the pie crust, bake for 8 minutes at 375 F. Otherwise, chill the crust before using.
  1. Heat Chocolate Paradise Icing™️ in a microwave-safe bowl for 30 seconds.
  2. Mix in cream cheese, coconut whipping cream, chocolate extract, cream cheese extract lemon juice, and vegan chocolate food coloring.
  3. Stir well.
  4. Pour over crust and tap several times to release any air bubbles. Pop in the refrigerator for a while.
  5. Serve topped with crushed vegan dark chocolate.
  6. Store leftovers in the fridge for 2-3 days or freeze for long-term storage.

When you’re short on time or simply want to treat yourself or someone special to the finest gourmet cheesecake, shop with Edible Arrangements® to have delicious cheesecake gifts and treats delivered straight to your door. From boxes of mini cheesecakes and chocolate dipped fruits to party platters filled with mini cheesecakes and cookies, and so much more, you can satisfy any cheesecake craving at Edible Arrangements®.

Allow this cheesecake to cool at room temperature for about an hour. THEN spread your ganache topping on it and cover the pan with foil. It will need to chill in the refrigerator for at least 6 hours, but preferably overnight.

You can also top the cheesecake with the chocolate ganache the next day, after it’s completely chilled, just make sure to dab off any moisture that has built up overnight.