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The Best Chocolate Cheesecake Recipe + VIDEO

written by Ashley Fehr

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5 from 17 votes
Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12 slices

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Last updated on March 19, 2024

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This is the BEST Chocolate Cheesecake! It’s perfectly rich, creamy, and bakes up with no cracking and no water bath needed. This is the easy way to perfect baked cheesecake! Includes step by step recipe video

This is the BEST Chocolate Cheesecake! It's perfectly rich, creamy (with the help of Greek yogurt), and bakes up with no cracking and no water bath needed. This is the easy way to perfect baked cheesecake!

I know it sounds a little crazy.

Overly self-confident maybe.

But this here is my blog, and I really believe this is the best chocolate cheesecake!

Ever since I stole some tips from Canadian Living to make The Best Vanilla Cheesecake, I knew there were going to be many, many more variations of this cheesecake!

And you better believe this will not be the last one.

This is the BEST Chocolate Cheesecake! It's perfectly rich, creamy (with the help of Greek yogurt), and bakes up with no cracking and no water bath needed. This is the easy way to perfect baked cheesecake!

Because based on the popularity of The Best Vanilla Cheesecake, you guys love cheesecake just as much as I do!

I can’t blame you though… that rich, creamy, tangy filling with a dollop of whipped cream? Pretty much the best combination!

This is the BEST Chocolate Cheesecake! It's perfectly rich, creamy (with the help of Greek yogurt), and bakes up with no cracking and no water bath needed. This is the easy way to perfect baked cheesecake!

For this cheesecake, I wanted to go all out chocolate: we’ve got an Oreo crust, topped with a silky smooth chocolate cheesecake, and homemade whipped cream!

One thing I love about this cheesecake is everything you can do with it! You can dress it up for the holidays with some crushed candy canes, or some mint extract and mint leaves, you could add some instant coffee, you could add some orange zest — you can do almost anything to take it up a notch, or just leave it chocolate on chocolate on chocolate (<– not a bad thing either!).

This is the BEST Chocolate Cheesecake! It's perfectly rich, creamy (with the help of Greek yogurt), and bakes up with no cracking and no water bath needed. This is the easy way to perfect baked cheesecake!

It took me two tries. The first cheesecake had way too much batter for the pan, and it was firmer and denser and less….. luscious. The first one was okay (I served it at a family gathering! I always feel a little guilty about serving those Round #1’s though, you know? Like, “here, would you like to eat my work in progress?”), but this one is perfect.

And I really believe that. It is so soft and creamy and not dense, and it bakes perfectly smooth with no water bath.

With the second version, I went with vanilla whipped cream instead of chocolate because I  like the contrast. The whole chocolate on chocolate on chocolate on chocolate was a little much for me the first time, but if that’s your thing, then go all out with the chocolate whipped cream!

This is the BEST Chocolate Cheesecake! It's perfectly rich, creamy (with the help of Greek yogurt), and bakes up with no cracking and no water bath needed. This is the easy way to perfect baked cheesecake!

Tips for making the Best Chocolate Cheesecake:

  • 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!
  • Use good quality milk or dark chocolate in this recipe — a plain, solid chocolate bar is good enough! Avoid using chocolate chips if possible.
  • 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.

Watch the recipe video in the recipe card and see how easy it is to make!

The Best Chocolate Cheesecake

written by Ashley Fehr

5 from 17 votes
This is the BEST Chocolate Cheesecake! It's perfectly rich, creamy (with the help of Greek yogurt), and bakes up with no cracking and no water bath needed. This is the easy way to perfect baked cheesecake!
Review
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Cuisine American
Course Dessert
Servings 12 slices
Calories 431cal

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

You know I'm not really one for rules, which is why I love this no water bath method. I've often baked this cheesecake in the evening, forgetting how long it takes to bake, being forced to move it to the fridge before it's cooled completely. It is just fine! Just place on a pot holder or wire rack inside the fridge and loosely cover with foil or plastic wrap.

Nutrition Information

Calories: 431cal | Carbohydrates: 49g | Protein: 11g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 326mg | Potassium: 231mg | Fiber: 1g | Sugar: 38g | Vitamin A: 590IU | Calcium: 122mg | Iron: 0.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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?

    Reply

  3. 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.

    Reply

  5. 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.

    Reply

    • 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

      Reply

  8. 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!!!

    Reply

  9. 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.

    Reply

  12. 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?

    Reply

  13. 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.

    Reply

  18. 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!

    Reply

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