This is the ultimate chocolate cheesecake recipe, with smooth cheesecake filling on top of a homemade chocolate cookie crust!
Best chocolate cheesecake recipe
Imagine combining creamy New York style cheesecake and rich chocolate mousse pie, for one truly epic chocolate dessert.
If you are a chocolate lover, this is the cheesecake for you.
It is one of my personal all time favorite recipes, and guests love it too. The velvety texture and decadent chocolate flavor are completely irresistible.
Each bite will melt in your mouth!
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Key ingredients
You need just five ingredients for this easy double chocolate cheesecake recipe.
Cream cheese: For the best texture, choose full fat cream cheese (like the one from Philadelphia brand) or vegan cream cheese. I have not tried low fat or fat free cream cheese and therefore cannot recommend either of those as substitutions.
Yogurt: The recipe works with pretty much any kind of yogurt, including Greek yogurt or vegan coconut yogurt. You can also substitute sour cream or mashed banana.
Cocoa powder: If you can find it, I like to use Dutch cocoa powder in addition to regular unsweetened cocoa powder, for a rich brownie like taste.
Sugar: This can be granulated sugar, unrefined coconut sugar, or a liquid sweetener like pure maple syrup or honey. For a sugar free chocolate cheesecake, use xylitol.
Vanilla extract: To achieve the most natural flavor, go with pure vanilla extract as opposed to imitation vanilla flavoring.
Dark chocolate cookie crust
While you can use any graham cracker crust, pastry crust, or gluten free crust, I love the combination of chocolate cheesecake with an Oreo cookie crust.
- 24 Oreos or chocolate sandwich cookies
- 1/4 cup butter or coconut oil
Use a food processor or large Ziploc bag to process the cookies, including the filling, with the butter or oil until fine crumbles form. Press the no bake Oreo crust into a round nine inch springform pan lined with parchment paper. Refrigerate until chilled.
Extra cookies left over? Make Oreo Cupcakes
Watch me make the recipe
Step by step recipe video, above.
Tips for different flavors
Turn the kitchen into your own personal Cheesecake Factory by whipping up an endless array of fancy homemade cheesecakes.
- Replace one cup of the yogurt with jarred or Homemade Nutella to create a chocolate hazelnut flavor. Or add peanut butter for a Reese’s cheesecake.
- Top the finished pie with caramel sauce and chopped pecans for a turtle cheesecake.
- For a protein chocolate cheesecake, use Greek yogurt or swap out half the yogurt with silken tofu. Replace half the cocoa powder with chocolate protein powder.
- Garnishing with shaved dark, semi sweet, and white chocolate gives you a showstopping triple chocolate cheesecake.
- Blend in half a teaspoon of pure peppermint extract and a broken up chocolate bar, and you get mint chocolate chip cheesecake.
Chocolate cheesecake topping ideas
Fresh raspberries
Shredded coconut
Cherries, blueberries, and banana slices
Strawberry jam
Mini chocolate chips
Chocolate Truffles (better than Godiva, in my not-so-humble opinion)
Chocolate frosting
I topped the recipe in the photos with Chocolate Cream Cheese Frosting and basic chocolate ganache (see box directly below).
Want a simple chocolate ganache?
Pour 1/2 cup warm coconut milk or heavy cream over 4 oz finely chopped chocolate. Let sit 1 minute, then stir until smooth.
How to make chocolate cheesecake
Step one: Gather the ingredients, and let the cream cheese come to room temperature so it will be softer and thus easier to blend later.
Step two: Prepare your crust of choice in a round nine inch springform pan, if using a crust. Set it aside while you make the chocolate filling.
Step three: Preheat the oven to 350 degrees Fahrenheit. Once preheated, fill any baking pan about halfway up with water and place this pan on the oven’s lower rack.
Step four: Add all chocolate cheesecake ingredients to a blender or food processor. Beat until smooth, but do not over-whip, which could cause cracking later.
Step five: Spread the chocolate filling into the prepared springform pan. Place the unbaked cheesecake on the oven’s center rack.
Step six: Bake for thirty minutes. Then turn off the heat without opening the oven door. Let the cake sit in the closed oven for an additional five minutes.
Step seven: Remove from the oven, and let fully cool on the counter before transferring the still-jiggly recipe to the refrigerator. Chill uncovered for at least four hours, during which time the pie will firm up considerably.
The cooling steps are important because they allow the recipe to cool gradually, which protects against cracking.
Storing leftover cheesecake
Once firm, store leftovers covered in the refrigerator for up to four days.
Or slice and then freeze individual chocolate cheesecake slices in an airtight covered container for up to two months.
Thaw frozen cheesecake fully before serving and enjoying.
*If you prefer a no bake chocolate cheesecake, use this No Bake Cheesecake and replace the cornstarch with a third cup of cocoa powder.
- 24 oz cream cheese or vegan cream cheese
- 2 cups yogurt
- 1/2 cup unsweetened cocoa powder
- 1/4 cup Dutch cocoa powder or additional unsweetened
- 3/4 cup sugar or pure maple syrup or xylitol
- 2 tsp pure vanilla extract
- 1 chocolate cookie crust (recipe above), or optional crust of choice
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Prepare your chocolate cookie crust, if using, in a 9 inch springform pan. Let cream cheese come to room temperature. To make the chocolate cheesecake, preheat the oven to 350 F. Fill any baking pan about halfway with water, then set this pan aside. Blend all cheesecake ingredients until smooth, but do not overblend. Spread into the crust, or into a parchment-lined springform pan for a crustless pie. Place the water pan on the oven’s lower rack and the springform on the center rack. Bake 30 minutes, then turn off the heat but do not open the oven door. Let the pie sit an additional 5 minutes before removing and allowing to fully cool on the counter. Transfer uncovered to the refrigerator until chilled. Then slice and enjoy. Store leftover slices in a covered container in the refrigerator or freezer.View Nutrition Facts
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