This is by far the best Chocolate Cheesecake recipe, ever, and the perfect treat for any chocoholic. It's creamy, rich, chocolaty, and decadent. Plus, it's super easy to make, and no fancy ingredients are involved.
If you're a cheesecake fan, this Chocolate Cheesecake with Oreo Crust recipe is definitely worth making. The filling is all chocolate and easily put together, and the crust adds the perfect contrast to the creamy center. If you enjoyed my Air Fryer Cheesecake, this chocolate version is another must-try.
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Try This Chocolate Cheesecake
I love making this cheesecake when I need a dessert that gets everyone excited. The rich chocolate flavor and creamy chocolate ganache texture are really bakery-worthy, and it is super easy to make at home.
When you bake chocolate cheesecake like this one, you can make it the day before, so all it needs is to chill overnight with some plastic wrap. No more same-day desserts on busy occasions!
Why You'll Love It
- Perfect for chocolate lovers: Chocolate is what you will get in both the crust and filling.
- Perfect Texture: Creamy, smooth, and rich cake for those with a sweet tooth.
- Easy to make: No complicated techniques or chef degrees are required to make this easy dessert.
- Great make-ahead dessert: It tastes even better after you chill it in the refrigerator overnight.
Ingredients
- Full-fat cream cheese: This is the true base of every good cheesecake. Make sure it's softened first.
- Chocolate: I prefer using dark chocolate for a richer flavor, and a lighter chocolate when I don’t want it too rich.
- Oreos: These create the perfect chocolate cookie crust.
- Cocoa powder: This adds even more chocolate flavor to the filling.
- Heavy cream: You want heavy cream for a silky smooth texture.
How to Make Easy Chocolate Cheesecake
1. Start by lining the springform pan with parchment paper. Then place the ring of the springform pan on top of the bottom and close it slowly. Adjust the paper while closing the ring so that it doesn’t wrap in the center.
2. Cut about 3 inches (7-8cm) broad strips for the sides of the pan. Take one of the strips and line the sides of the pan. Repeat until the sides of the pan are completely covered with parchment.
Tip: One of my favorite tricks is to spray a bit of non-stick spray underneath the paper so that it sticks to the pan. Alternatively, you can use oil and a brush.
3. For the crust, combine Oreo crumbs, cocoa, and melted butter. Stir until evenly moistened. This works best with a rubber spatula or a wooden spoon.
4. Transfer to the prepared springform pan and press the crumbs with the back of a flat-bottomed cup into the bottom of the pan and halfway up the sides. Freeze until the filling is done.
5. Beat the cream cheese, sugar, and unsweetened cocoa powder. Mix just until combined, smooth, and no lumps remain.
6. Then add melted chocolate to the cream cheese mixture and mix just to combine.
7. Then add one egg at a time and mix at low-speed just until incorporated. Don't overmix at any step.
8. Add heavy whipping cream, salt, and vanilla and mix to combine.
9. Fill into the chilled crust and spread evenly. Bake and chill.
Cooking Tips
- Don't overmix the batter. Too much air can cause cracks and bubbles.
- Wipe your knife clean between every slice for bakery-style presentation.
- I like melting the chocolate in the microwave in short intervals to prevent overheating.
- If you cover the bottom and the sides of the springform pan entirely, you don’t need to worry about how to remove the baked cheesecake from the springform pan. After baking and chilling, just open the pan and remove the paper from the cheesecake.
- The fastest way to get Oreo cookie crumbs is to place the Oreo cookie sandwiches (including the filling) in a food processor and pulse for a few seconds until finely ground into crumbs. Alternatively, you can place them in a zip-lock bag and smash them with the rolling pin into fine crumbs.
- The recipe works with either brick-style cream cheese (US) or spreadable room temperature cream cheese (UK). Brick-style cream cheese should be at room temperature, and spreadable cream cheese can be cold.
- Make sure to use high-quality chocolate from a chocolate brand you love. I used semi-sweet chocolate (50%) from Lindt. I don't recommend using milk chocolate or chocolate above 60% because the cheesecake would be either bittersweet chocolate or not sweet at all.
- You don't need to wrap aluminum foil around the pan to catch the liquid that is leaking during the baking process. I always place a piece of parchment paper under the pan to prevent liquid from dripping onto the bottom of the oven.
- Graham cracker crust can be used for those wanting a less chocolatey taste.
What Can You Serve With This?
- Whipped cream
- Fresh strawberries
- Fresh raspberries
- Chocolate sauce
- Coffee
- Vanilla ice cream
FAQs
The edges should look set while the center still has a slight wobble. It will continue setting as it cools.
Usually it's caused by overmixing, overbaking, or cooling too quickly. The good news is it will still taste amazing.
Yes. Wrap it well and freeze for up to 1 month.
Recipe
Best Chocolate Cheesecake
Ingredients
Oreo Cookie Crust
- 25 Oreo cookies, crushed into fine crumbs
- 6 tablespoon unsalted butter, melted
- 1 tablespoon unsweetened cocoa powder
Chocolate Cheesecake Filling
- 4 packages cream cheese, at room temperature
- 1 ½ cups granulated white sugar
- ¼ cup unsweetened cocoa powder, spooned and leveled
- 1 ¾ cups semi-sweet chocolate, melted
- 5 large eggs
- ⅓ cup heavy whipping cream
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F / 175°C. Line a 9" (23cm) springform pan with parchment paper. Set aside.
- Crust: In a large bowl stir together Oreo crumbs, melted butter, and cocoa until combined and evenly moistened. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.
- Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and cocoa just until combined, smooth and no lumps remain. Add melted chocolate and mix to combine. Add one egg at a time and mix just until combined before you add the next egg. Scrape down the bowl and add heavy whipping cream, salt, and vanilla and mix until creamy. Don't overmix. Too much air in the filling can cause cracks while baking.
- Pour filling into the crust and spread evenly. Place a piece of parchment paper under the springform pan and bake for 55-65 minutes until the edges look puffed and the top is set with a lightly wobble underneath. It still should wobble like pudding when you remove it from the oven. Don't overbake. I baked mine for 55 minutes.
- Turn off the oven, crack open the door, and let the cheesecake in the oven for another hour. Then remove from the oven and let cool to room temperature. Refrigerate at least 4 hours preferably overnight. Store leftovers in an airtight container in the fridge up to 3 days.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 55-65 minutes.Taste & Texture
This Chocolate Cheesecake has a rich chocolate flavor with an ultra-creamy texture and a crunchy cookie crust. The combination of melted chocolate and Chocolate cheesecake cocoa creates an incredibly smooth filling.Recipe Variations and Substitutions
- Crust: Use extra oreos for a thicker cookie crust.
- Chocolate: Semi-sweet or dark chocolate both work well.
- Topping: Add whipped cream, berries, or chocolate shavings.
- Chocolate: Stir in a handful of chocolate chips for extra chocolate flavor.
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze whole or sliced cheesecake for up to 1 month.
- To Thaw: Transfer to the refrigerator overnight before serving.
Serving Recommendations
I love serving this cheesecake with fresh berries and whipped cream. A hot cup of coffee alongside a slice makes it even better.Proper Storage Tips
- Store in an airtight container.
- Keep refrigerated until ready to serve.
Pro Tips
- Use good-quality chocolate for the best flavor.
- Don't overbake the cheesecake.
- Let it chill overnight for the best results.
Video
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Ed Kuszajewski
The recipe does not tell.me how many 4 oz. bars of chocolate I need to melt to achieve 1 and 3/4 cups. I love your recipes.