Some nights call for something deeper than dessert, something that feels like a warm hug after a long day. This Chocolate Cheesecake does exactly that. It’s rich, smooth, and full of real chocolate flavor. You’ll love the creamy texture that sets perfectly after a long chill, making every slice worth the wait.
Table of Contents
Why You’ll Love This Chocolate Cheesecake
This Chocolate Cheesecake has a deep, velvety flavor that feels luxurious but never fussy. The texture is smooth and creamy with just the right density. There’s no water bath or stress involved, just a simple process that gives reliable results every time. It’s a great make-ahead dessert that keeps beautifully for gatherings and can even be frozen for later. Plus, the chocolate ganache and whipped cream topping make it look straight out of a café display case.
Ingredients You’ll Need
All measurements are by weight for accuracy.
For the Crust
- 24 chocolate sandwich cookies
- 5 tbsp unsalted butter, melted
For the Chocolate Cheesecake Filling
- 1/4 cup hot coffee
- 1 cup bittersweet chocolate chips
- 3/4 cup semisweet chocolate chips
- 24 oz cream cheese (room temperature)
- 1 pinch salt
- 1 cup sugar
- 1/4 cup sour cream
- 1 tbsp vanilla extract
- 4 large eggs (room temperature)
- 3 tbsp all-purpose flour
For the Ganache
- 1/3 cup semisweet chocolate
- 1/3 cup cream
For the Chocolate Whipped Cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tsp vanilla extract
- 3 tbsp cocoa powder (sifted, plus more if needed)
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 350°F.
Process the cookies into fine crumbs. Mix with melted butter until evenly moistened. Press the mixture firmly into a springform pan.
Bake for 10 minutes, then reduce oven temperature to 325°F.
2. Make the Chocolate Filling
Pour hot coffee over chocolate chips and stir until melted. If needed, microwave briefly until smooth. Set aside.
In a mixer, beat cream cheese until creamy. Add sugar and salt, mixing until smooth.
Next, add sour cream and vanilla. Then, add the eggs one at a time, mixing on low speed.
Add the flour and mix just until blended. Finally, fold in the melted chocolate mixture.
3. Bake the Cheesecake
Pour the batter into the prepared crust.
Bake at 325°F for 20 minutes. Then lower to 300°F and bake for another 30 minutes until the center is slightly wobbly.
4. Cool and Chill Overnight
Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour.
Cool to room temperature, then chill overnight for the best texture.
5. Add Ganache and Whipped Cream
For the ganache, melt chocolate with cream until smooth. Spread over the chilled cake.
To make the whipped cream, beat heavy cream, powdered sugar, vanilla, and cocoa powder until semi-stiff peaks form. Pipe or spread over the top before serving.
Pro Tips for the Perfect Chocolate Cheesecake
Use room-temperature cream cheese for a silky batter. It mixes more evenly and avoids lumps.
Beat cream cheese and sugar well before adding eggs. This helps prevent air bubbles that cause cracks.
Avoid quick temperature changes; let the cheesecake cool slowly.
If you don’t want coffee, replace it with milk or cream for a milder flavor.
Once baked, the center may look soft, but it will set as it cools.
When storing, place a paper towel under plastic wrap to absorb moisture.
Store covered in the fridge for up to a week, or freeze (well wrapped) for up to 3 months.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
This recipe doesn’t use oats, but if you ever swap cookie crusts for oat-based ones, stick to rolled oats. They hold structure better and keep the crust crisp.
Why do my cookies spread too much?
That happens when the butter is too warm or there’s not enough flour. Chill dough before baking next time, or use room-temperature butter instead of melted.
Can I make these without nuts?
Yes, this recipe is entirely nut-free. Always check your chocolate and cookie labels to ensure they’re made in nut-free facilities if allergies are a concern.
Chocolate Cheesecake Recipe Card
PrintChocolate Cheesecake Recipe | Ultimate Creamy Delight
- Total Time: 13 hours 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Rich, creamy, and deeply chocolatey, this Chocolate Cheesecake is café-level good with minimal effort. Made with real chocolate, a cookie crust, and silky ganache topping, it’s the perfect make-ahead dessert for any occasion.
Ingredients
Crust:
24 chocolate sandwich cookies
5 tbsp unsalted butter, melted
Chocolate Cheesecake Filling:
1/4 cup hot coffee
1 cup bittersweet chocolate chips
3/4 cup semisweet chocolate chips
24 oz cream cheese (room temperature)
1 pinch salt
1 cup sugar
1/4 cup sour cream
1 tbsp vanilla extract
4 large eggs (room temperature)
3 tbsp all-purpose flour
Ganache:
1/3 cup semisweet chocolate
1/3 cup cream
Chocolate Whipped Cream:
2 cups heavy cream
1/4 cup powdered sugar
2 tsp vanilla extract
3 tbsp cocoa powder (sifted, plus more if needed)
Instructions
1. Preheat oven to 350°F.
2. Process cookies into crumbs and mix with melted butter. Press into springform pan. Bake crust for 10 minutes. Reduce oven temp to 325°F.
3. Make chocolate ganache: pour hot coffee over chocolate chips, mix, microwave briefly if needed, then set aside.
4. In mixer, cream room-temp cream cheese. Add sugar and salt, mix until smooth.
5. Mix in sour cream and vanilla, then add eggs one at a time.
6. Add flour while mixing. Scrape bowl and ensure smooth texture.
7. Mix in melted chocolate mixture.
8. Pour batter into prepared crust. Bake at 325°F for 20 min, then reduce to 300°F and bake another 30 min until center is wobbly.
9. Turn off oven, crack door open, and let rest for 1 hour. Cool to room temp and chill overnight.
10. For ganache topping, melt chocolate with cream and spread over chilled cake.
11. Make whipped cream: beat cream, powdered sugar, vanilla, cocoa powder until semi-stiff peaks form. Pipe onto cake.
Notes
Use room-temperature cream cheese for a smooth, lump-free filling.
Avoid sudden temperature changes to prevent cracks.
If avoiding coffee, melt chocolate with milk, cream, or water instead.
Chill overnight for the best texture and clean slices.
Place paper towel under plastic wrap when storing to prevent condensation damage.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 584
- Sugar: 48g
- Sodium: 507mg
- Fat: 48g
- Saturated Fat: 29g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 207mg
More Such Recipes
If you love this Chocolate Cheesecake, try more from my kitchen:
- Summer berry and peach cheesecake
- Banana pudding cheesecake bars
- Red white and blue cheesecake cake
- Luscious lemon lime cherry pistachio cheesecake
- Strawberry swirl cheesecake recipe
- Red white and blue mini cheesecakes
Final Thoughts
A slice of Chocolate Cheesecake never disappoints. The texture softens just enough after chilling, and each bite melts on your tongue. Chill it overnight for the best results, and you’ll taste how every step was worth it.
If you make it, share your version on Pinterest or tag me on Facebook. I love seeing how your home kitchen brings it to life.