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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Gina says
I want to make this Wednesday to bring to thanksgiving on Thursday. Should I refrigerate it over night? Is it just as good the next day?
Ashley Fehr says
I would definitely refrigerate overnight! I do that with all of my cheesecakes, baked and unbaked 🙂
Gen says
How many minutes or hours if i will bake it in the mini springform pan? Thank you
Ashley Fehr says
I haven’t tried so I can’t say exactly.
Crystal says
I’m going to try this today but I’m wondering, you say the result is good without a water bath but will it be even better if I use the water bath method? I mean, I’ve never made cheesecake without a water bath and I’m anxious it won’t be as good, lol.
Ashley Fehr says
The recipe is designed to be baked without a water bath. It’s very smooth and luscious and not dense. A water bath may add more moisture than is needed and it may fall apart.
Crystal says
I took your advice and made this without using a water bath and it turned out great! Thanks! The only thing I might do different next time is to use sweet chocolate instead of semi sweet. I just prefer sweeter as a personal preference though,everyone else thought it was the perfect sweetness.
Ashley Fehr says
I’m so glad you enjoyed it!
Fay Walker Thomas Hartel says
Can I make this w/ out chocolate???
Ashley Fehr says
I would recommend using this recipe instead: https://www.thereciperebel.com/the-best-vanilla-cheesecake/
Analiz De Jesús López says
What can I use to substitute for the heavy whipping cream?
Ashley Fehr says
You can probably use a lighter cream or half and half
Boyan Minchev says
I have to say OMG 🙂 This recipe is amazing, I love chocolate cheesecake but who doesn’t 😀 Thank you for sharing this delicious dessert with us.
Sheena says
For the base, if the ‘chocolate crumbs’ chocolate biscuits?
Ashley Fehr says
They are just chocolate baking crumbs that you’d buy in the baking aisle, meant for making crusts and such. You can use chocolate cookies, you’ll just have to crush them first
Angie says
Is the Choclate sweetened , semi sweet or unsweented , thanks !
Ashley Fehr says
I use dark chocolate but you could use any, depending on your tastes!
Megan Fennell says
So I have to say this Cheesecake was a hit!! I should start by saying I have never made cheesecake before but I was asked to make one for a family gathering. I did a test run with it and everyone at work LOVED it! I had people from different departments coming to get some as they heard how good it was! I used dark chocolate with Sea salt and then did not add the pinch of salt the recipe calls for. Will definitely be making this again!!!
Ashley Fehr says
Thanks Megan! I’m so so happy to hear that!
Julie Hulsebus says
What is your recipe for your homemade whipped cream you put on the top? It looks thicker than just whipping cream and powdered sugar.
Ashley Fehr says
It is just whipping cream and powdered sugar, maybe vanilla. Whip it till very stiff peaks!
Donna says
Looks so good! How far ahead can this be made and have you ever tried freezing it?
Ashley Fehr says
I’ve frozen cheesecakes lots! I’ve frozen the vanilla but not the chocolate, but I can’t imagine there would be much difference. It should work great!
mary says
what type of candy bar did you use?
Beth says
Can you use ghiradeli chocolates? And you do not use a bath?
Ashley Fehr says
I just use a good quality solid chocolate bar. Ghiradelli would certainly work! Lindt is good too. No, no water bath required.
Nasrin says
Love to make this. Bit confused on sour cream cheese amount. Is it 2 packages of 8 oz cream cheese or total amount used is 8 oz?
Fathi says
I have a small doubt about cream cheese. Is it 2 packages of 8 oz or total used cream cheese amount is 8 oz? Pls assist.
Ashley Fehr says
Sorry! I have adjusted the recipe to be more clear. 2 8oz packages
Ami@NaiveCookCooks says
This looks so so good Ashley!! Love a good chocolate cheesecake 🙂
Ashley Fehr says
Thanks Ami!
Jess @ Sweetest Menu says
Ashley, this is AMAZING! And your photos are so beautiful. I can’t wait to try this. Pinning!!
Ashley Fehr says
Thanks Jess!
Amy @ These Wild Acres says
Oh yum! I’ve been looking for the right cheesecake to test out in my instant pot… this may be it!
Ashley Fehr says
Oooo let me know how it works!
Stephanie @ Velez Delights says
OMG!!! This is just mouth-watering!!!
Ashley Fehr says
Thanks Stephanie!
marcie says
It certainly looks like the best cheesecake to me! I don’t think I’ve ever had chocolate cheesecake and that needs to change — this looks irresistible!
Sarah @Whole and Heavenly Oven says
You really do make the most PERFECT-looking cheesecakes, Ashley!! I still have yet to try your vanilla one and now I have to add this chocolate one to my to-do list! You totally nailed this. 🙂
Ashley Fehr says
Thanks Sarah! I had to try a few times (aw shucks!) but I am SO happy with the results!
Gayle @ Pumpkin 'N Spice says
I love using greek yogurt in cheesecake! It’s one of my sneaky baking tips to keep things lighter. I could sure go for a slice of cheesecake right now, chocolate is the best kind!
Ashley Fehr says
Yes! And it makes it so creamy and has a great tang! Thanks Gayle 🙂