Yes, really – this is the BEST Chocolate Cheesecake Recipe! It’s perfectly rich, creamy, and bakes up with no cracking and no water bath needed. This is the easy way to perfectly bake a cheesecake!
Enjoy more chocolate cheesecake recipes like No Bake Chocolate Cheesecake, Light Chocolate Cheesecake and No Bake Mint Chocolate Cheesecake.
Table of Contents
I know it’s a bold statement to make, but I stand by it… I really believe this is the best Chocolate Cheesecake! If you’re a chocolate lover like I am, you’re really going to love this indulgent baked cheesecake recipe.
We’ve got a sweet Oreo crust topped generously with a silky smooth chocolate cheesecake! There’s real chocolate flavor in every single bite, and I wouldn’t have it any other way.
It is so soft and creamy and not dense, and it bakes perfectly smooth with no water bath. Yes, really! I know it’s hard to believe you can achieve a perfectly baked (and not cracked) cheesecake with no water bath, but it’s the truth.
Oh, and don’t forget to top it off with lots of homemade whipped cream. It’s my kids favorite part!
Why we love this Chocolate Cheesecake Recipe:
- No Water Bath: No need to splash around and make a mess in your kitchen with this easy cheesecake recipe!
- Chocolate: From the crust to the filling, there’s a whole lot of chocolate to go around.
- Tried and True: I’ve been making this recipe for YEARS and it hasn’t failed me yet!
Chocolate Cheesecake Ingredients:
- Chocolate Baking Crumbs – These really create the very best texture for the crust. You can substitute crushed Oreo cookies if you need.
- Melted Butter – I prefer to use unsalted butter for the crust. However, you can use salted if you like a salty/sweet combo.
- Sugar – You only need a pinch to sweeten up the crust.
- Cream Cheese – For the best thick and rich consistency, I recommend using cream cheese with the full fat content, not low fat.
- Greek Yogurt – Plain Greek yogurt with no added flavors or sour cream will both get the job done here.
- Cream – You’re going to need heavy cream, nothing lighter!
- Eggs – They can be cold or adjusted to room temperature. They’ll work either way.
- Vanilla – I always recommend using pure vanilla extract (not imitation) when possible.
- Cocoa Powder – Unsweetened is the way to go.
- Chocolate – Use good quality milk or dark chocolate in this recipe – a plain, solid chocolate bar is good enough! Avoid using chocolate chips if possible.
How to make Chocolate Cheesecake
Take a quick look at just how easy to make this baked Chocolate Cheesecake really is! For more info on the entire step by step process, keep on scrolling down to the recipe card.
- Whisk all of the crust ingredients together. Press into a prepared springform pan.
- Bake until dry.
Recipe Tip
I always place a piece of parchment paper in between the outside ring and the bottom piece to ensure easy removal from the pan, and wrap the bottom with tin foil to prevent any leakage!
- Combine chocolate and cream in the microwave and stir until smooth.
- Beat cream cheese until smooth. Add sugar and beat again until smooth.
- Add yogurt, eggs, vanilla, salt and cocoa and beat until combined. Mix in the melted chocolate.
- Pour onto crust and bake. Then, remove to a wire rack on the counter and let it cool.
Recipe Tip
Don’t rush the baking or the chilling – a good low oven temperature (and a long bake), as well as a long, slow cooling process are the best ways to ensure you get a perfect chocolate cheesecake with no cracks.
Variations and Substitutions
- Make it festive – You can dress this cheesecake up for any holiday! Add some crushed peppermints or candy canes on top for Christmas, or add some red candies and frosting for Valentine’s Day. You could always add something fun and spooky for Halloween, too!
- Add a citrusy twist – I love the flavors of orange and chocolate together. Stir in just a teaspoon or two of orange extract (not too much liquid, that’ll ruin the consistency of the cheesecake) or orange zest for an orange flavor.
- Coffee, please! – For the coffee lover in your life, consider adding a sprinkle of instant coffee to the filling.
How to store Chocolate Cheesecake
Your gorgeous Chocolate Cheesecake will keep in the fridge for about 3-4 days. Just make sure it’s stored in an airtight container! Also, make sure it’s not still warm when you store it. You don’t want condensation to form.
Can I freeze Chocolate Cheesecake?
Sure thing! Let it fully cool off first in the refrigerator. Then, place it in an airtight container and freeze for up to 3 months. Sometimes, I like to slice into it while it’s still partially frozen so I get the cleanest cuts.
More cheesecake recipes you’ll love!
- The Best Baked Vanilla Cheesecake — ultra luscious!
- Easy Cheesecake Recipe — a no bake option.
- Instant Pot Cheesecake — SO creamy and hands off.
- Blueberry Cheesecake — one of my favorites!
The Best Chocolate Cheesecake
written by Ashley Fehr
Ingredients
Crust:
- ½ cup butter melted
- 2 ½ cups chocolate baking crumbs
- 1 tablespoon sugar
Cheesecake:
- 100 grams chopped chocolate (about ¾ cup)
- ½ cup heavy cream 35%
- 2 packages cream cheese (500 grams or 16 oz) room temperature
- 1½ cup sugar (300 grams)
- 2½ cups plain Greek yogurt (or sour cream)
- 4 large eggs
- 2 teaspoons vanilla
- a pinch of salt
- 2 tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 325 degrees F and line a 9″ Springform pan with parchment (place it in between the top and bottom sections and close around it — this will make it easier to remove). Lightly grease the inside of the pan and wrap the bottom in tin foil.
- Combine butter, chocolate crumbs and sugar and press into the bottom of the pan and 1″ up the sides.
- Bake for 12-15 minutes until dry. Set aside. Reduce oven temperature to 275 degrees F.
- In a small bowl, combine chocolate and cream and microwave on high in 20-30 second intervals, stirring each time, until smooth. Set aside.
- In a large bowl, beat cream cheese until smooth. Add sugar and beat until smooth.
- Add yogurt, eggs, vanilla, salt and cocoa and beat until smooth and combined, scraping down sides of the bowl if necessary.
- Add melted chocolate and beat until combined.
- Pour onto crust and bake at 275 degrees F for 1.75-2 hours (I bake mine 2 hours exactly), until top appears dry but cheesecake still jiggles when moved. Turn the oven off and let sit in warm oven with the door closed for 20 minutes.
- Remove to a wire rack on the counter, gently run a knife around the inside of the pan and let cool to room temperature. Refrigerate until completely chilled (I like to chill overnight). Carefully remove the outside ring. Slice and serve.
Notes
Nutrition Information
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Sue Winter says
I made this recipe today. 1/2 cuo butter is WAY too much for the crust. Leaked all over my oven even with the foil. Set off the smoke alarm twice. Then leaked all over my counter. It was a mess to clean up. I hope it tastes good because if it doesn’t I’ll never make it again!
Ashley Fehr says
Hi Sue! I’m sorry to hear that. Did you use just the dry chocolate baking crumbs, or did you happen to use crushed Oreos which would have more moisture?
Nicole Reif says
This worked exactly as written (using the sour cream instead of the yogurt). So delicious!
Ashley Fehr says
Thanks Nicole!
Michelle Barnett says
I seemed to have too much filling. Can you freeze the filling?
Ashley Fehr says
I would recommend baking off a few mini cheesecakes in a cupcake tin if you have extra!
Catherine says
I love your recipe! I have been using it for years. I am curious, though, about the measurements for the cocoa powder. I may be remembering wrong, but has it always been only 2 tablespoons? In past times, when I have followed this recipe, I thought it called for more. Again, I’m just curious if this changed, and if so, why? I am 100% always going to use this recipe, though. It is a favorite amongst my family.
Ashley Fehr says
Hi Catherine! You are right. It was previously 1/4 cup and you could definitely increase it to that again. When I retested and updated the recipe, I found we preferred it less bitter.
Jamie says
It’s sooooo good!
My first time making baked cheesecake (I usually opt to no bake cheesecake)
It’s easy to make and the slow baking made all the difference. I’m going to follow this procedure to all my baked cheesecake!
Thanks for all the tips.
The Recipe Rebel says
Hi Jamie! So glad you enjoyed it! Thank you for this kind review!
Caren Sych says
Hi Ashley, This recipe is wonderful. Very creamy cheesecake. I have been baking and cooking since ten years old and now 67. I know my stuff and research if I don’t. Have tried many cheesecake recipes through the years. This tops them all. Also no water bath mess to put up with. I had a doctor appt and had to leave after it cooked one hour. Shut off the oven and left the house. When I came home four hours later and took it out it was just perfect. Level top, no cracking at all. Thank you for perfecting this. I looked up your other cheesecakes and will definitely make them.
Caren, Wpg, Canada.
The Recipe Rebel says
Hi Caren! So glad you enjoyed the recipe! Thank you for this kind review!
Steve Rahn says
I did some rebelling of my own…since I’m cooking for an audience of one – myself – I cut the recipe in half, and use two mini (3 1/2″) springform pans. And then, because I’m a Foodi Foodie (and also because I’m too impatient to wait 1n hour and a half for a cheesecake), I “baked” it in my Ninja Foodi XL. Prepared the batter just like you instructed…well, maybe I added some Chocolate Fudge and a few mini marshmallows…poured it into the Oreo Cookie crust that I had pressed into the mini springform pans, set the Foodi for High Pressure, 18 minutes, Quick Release. Wish I could show you pictures…but what a great recipe!
Ashley Fehr says
Thanks Steve! I’m glad it turned out well!
Janet says
I’m a little confused about the chocolate crumbs for the crust – do you buy chocolate baking crumbs, or do you use Oreo cookies & crush them into crumbs? Thank you!
Ashley Fehr says
I buy chocolate baking crumbs 🙂
Jan says
You can buy Oreo cookie crumbs
Rose says
Hi Ashley, I’m at a high elevation (near the Rockies) so it affect baking temps and times. If you could tell me where you’re located that would be helpful to me for this recipe.
Thanks!
Ashley Fehr says
Hi Rose! I am about 1000 feet above sea level
Yuliya says
Hi Ashley! I am planning to bake this cheesecake tomorrow. Do you think its a good idea to add chocolate chips to it? If yes how much do you think should be added for this recipe?
Ashley Fehr says
You could, I’ve never tried!
Jay says
Did you trim the sides of the cake?
Ashley Fehr says
No I do not
Tania says
This looks fabulous, and I want to make it soon. One question: when I blend the Oreos, do I leave in the white filling, or do I scrape it off off the cookies before blending. Thanks so much!
Ashley Fehr says
You will use chocolate baking crumbs, so no cookies or frosting. You could make your own by processing whole Oreos, I would probably leave the filling in and reduce the butter slightly
Kate says
Approximately how long does it take to cool to room temperature? Started baking later in the evening and forgot about additional cooling time. Thanks!
Ashley Fehr says
I usually try to leave it on the counter a couple of hours before refrigerating. I’d love to hear how it turned out!
Marijne says
Hi Ashley,
I am so glad that I found an easy recipe for chocolate cheesecake. Well I am from Holland en I don’t exactly know how 1/2 cup is in grams. Can you help me out with that? I would love to make this cake!
Ashley Fehr says
Unfortunately every ingredient weighs a different amount and I’m unsure of the weights of all of the ingredients. I do try to include weights in my newer baking recipes but don’t have them listed here unfortunately