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If you’re looking for the best Chocolate Cheesecake Recipe, you’ve come to the right place. Cheesecakes are one of my specialties, and this creamy chocolate cheesecake is no exception! It has a velvety texture with just the right amount of rich chocolate flavor, nestled in an easy-to-make cookie crust. With a smooth, chocolatey filling and a hint of espresso, each bite is pure dessert bliss. Whether you’re a seasoned baker or it’s your first time making cheesecake, this recipe is foolproof, delivering bakery-quality results every time.
Why You’ll Love This Chocolate Cheesecake Recipe
This triple chocolate cheesecake recipe is everything you want in a chocolate dessert. It’s decadent but not overly sweet, and the creamy cheesecake filling pairs perfectly with the slightly crunchy chocolate cookie crust. Plus, the simple steps make it easy enough for beginners while yielding professional results. The combination of semi-sweet chocolate chips, full-fat cream cheese, and a splash of espresso creates a deep, rich chocolate flavor that true chocolate lovers will appreciate.
Ingredients Needed For Chocolate Cheesecake
For the smoothest cheesecake, let all ingredients come to room temperature before using. Here’s everything needed for chocolate cheesecake:
- Chocolate cookie crumbs – For the perfect cookie crust.
- Melted butter – Helps bind the crust together.
- Cream cheese – Make sure it’s softened to room temperature for a smooth filling.
- Granulated sugar – Adds sweetness without overpowering the chocolate flavor.
- Unsweetened cocoa powder – Enhances the chocolate taste.
- Vanilla extract – For a hint of warmth and balance.
- Semi-sweet chocolate chips – Melted to create a rich, chocolatey filling.
- Espresso – Freshly brewed and cooled, adding depth to the chocolate flavor.
- Heavy cream – At room temperature for a creamy texture.
- Eggs – Beat and incorporate them slowly for a lump-free cheesecake.
Variations
- Chocolate Ganache Topping – Add a layer of dark chocolate ganache for extra richness.
- Raspberry Swirl – Swirl in some raspberry coulis for a tangy twist.
- Graham Cracker Crust – Switch up the crust with graham cracker crumbs instead of chocolate cookies.
- Oreo Cookie Crust – If you can’t find regular chocolate cookies, feel free to use Oreo Cookies for the crust.
Tips for Making the Best Chocolate Cheesecake
- Use room temperature ingredients to avoid lumps in the batter.
- Tap the bowl on the counter to remove air bubbles before baking.
- Don’t overmix the eggs to prevent cracks in the cheesecake.
- Cool gradually by letting the cheesecake sit in the oven after turning it off.
- Use a water bath if you want an extra-smooth top without cracks. My method is pretty fool-proof without using a water bath, but if you are comfortable with that method, feel free to use it with this recipe.
How to Make Chocolate Cheesecake
For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are my simple step by step directions for making and assembling chocolate cheesecake:
1. Preheat Oven + Prep Springform Pan
Place oven racks in the center of the oven. Preheat oven to 350° F.
Prepare a 9-inch springform pan by spraying with non-stick cooking spray and lining with parchment paper on bottom and sides. Spray the parchment paper with non-stick cooking spray as well, and set aside.
2. Prepare + Bake the Crust
In a medium sized bowl, stir cookie crumbs together with melted butter until well incorporated and mixture looks like damp sand.
Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of the springform pan. Bake for 7 minutes. Remove from oven and set aside.
3. Lower the Oven Temperature + Make the Filling
Lower oven temperature to 325° F. Add chocolate chips to a small glass bowl. Microwave in 20 second increments, stirring each time until completely melted and smooth. Set aside to cool a bit.
In a large bowl or bowl of a stand mixer, mix cream cheese for about 30 seconds, until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, vanilla extract, and sift in cocoa powder. Mix again.
Add in melted chocolate chips, freshly brewed room temperature espresso, and room temperature heavy cream. Mix until incorporated. Scrape the sides and bottom of the bowl and mix again briefly. We want NO LUMPS!
Crack room temperature eggs in a small bowl and beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated.
Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper. Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl.
3. Bake
Pour filling into the springform pan directly on top of the baked crust. Bake for 30 minutes at 325° F. Then, reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.
4. Cool
Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (about 3 hours) before covering with plastic wrap and transferring to the fridge. Refrigerate for 2 hours or until ready to serve.
5. Serve
Garnish with fresh berries, homemade whipped cream or chocolate shavings, if desired. Slice, serve and enjoy!
Storage + Make Ahead Directions
Store it in an airtight container in the fridge for up to 5 days. For best results, keep it chilled until ready to serve.
To Freeze: You can freeze individual slices or the whole cheesecake. Wrap tightly in plastic wrap and place in a freezer bag. Thaw overnight in the fridge before serving.
To Make Ahead: This cheesecake tastes even better the next day, making it perfect for prepping ahead.
More Cheesecake Recipes to Try!
- BEST Cheesecake Recipe – my most popular recipe!
- Vanilla Bean Cheesecake – Cheesecake Factory Copycat
- Dark Chocolate Cheesecake – Cheesecake Factory Copycat
- Pumpkin Cheesecake Recipe
- Pecan Pie Cheesecake
- Nutella Cheesecake
If you’re ready to make this easy chocolate cheesecake recipe, check out the printable recipe card for all the details and get baking! This dessert is sure to be a hit for any chocolate lover in your life. Enjoy, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Chocolate Cheesecake
Ingredients
for the crust-
- 1 1/4 cups chocolate cookie crumbs
- 5 tablespoons butter melted
for the chocolate cheesecake-
- 32 oz cream cheese at room temperature (four 8 oz. packages; 2 lbs total)
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/4 cup espresso freshly brewed, then cooled to room temperature
- 1/4 cup heavy cream at room temperature
- 4 large eggs at room temperature
Equipment
Instructions
- Place oven racks in the center of the oven. Preheat oven to 350° F.
- Prepare a 9-inch springform pan by spraying with non-stick cooking spray and lining with parchment paper on bottom and sides. Spray the parchment paper with non-stick cooking spray as well, and set aside.
for the crust-
- In a medium sized bowl, stir cookie crumbs together with melted butter until well incorporated and mixture looks like damp sand.
- Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of the springform pan. Bake 7 minutes. Remove from oven and set aside.
for the chocolate cheesecake-
- Reduce oven temperature to 325° F.
- Add chocolate chips to a small glass bowl. Microwave in 20 second increments, stirring each time until completely melted and smooth. Set aside to cool a bit.
- In a large bowl or bowl of a stand mixer, mix cream cheese for about 30 seconds, until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, vanilla extract, and sift in cocoa powder. Mix again.
- Add melted chocolate chips, freshly brewed room temperature espresso, and room temperature heavy cream. Mix until incorporated. Scrape the sides and bottom of the bowl and mix again briefly. We want NO LUMPS!
- Crack room temperature eggs in a small bowl and beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated.
- Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
- Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl.
- Pour filling into the springform pan directly on top of the baked crust.
- Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.
- Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (about 3 hours) before covering with plastic wrap and transferring to the fridge. Refrigerate for 2 hours or until ready to serve.
- Garnish with fresh berries, homemade whipped cream or chocolate shavings, if desired. Slice, serve and enjoy!
