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Chocolate Cheesecake Recipe

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By Katie
February 13, 2026
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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.

A sliced chocolate cheesecake topped with whipped cream, raspberries, and blueberries on a marble surface.


 

Ingredient Notes + Variations

This recipe leans into deep chocolate flavor and a creamy, sliceable texture. A few smart ingredients pull everything together and give you that smooth, bakery-style finish.

  • Eggs – help the cheesecake set and slice cleanly
  • Chocolate cookie crumbs – creates a firm, chocolatey crust that pairs perfectly with the filling
  • Butter – binds the crust and gives it that rich bite
  • Cream cheese – the base of the cheesecake, softened so it mixes smooth
  • Granulated sugar – balances the chocolate and keeps the filling silky
  • Unsweetened cocoa powder – adds depth and boosts the chocolate flavor
  • Vanilla extract – rounds out the flavor and keeps everything balanced
  • Semi-sweet chocolate chips – melted into the batter for that rich chocolate base
  • Freshly brewed espresso – enhances the chocolate flavor without tasting like coffee
  • Heavy cream – adds extra creaminess to the filling
Various baking ingredients for chocolate cheesecake are arranged on a white surface, each labeled: chocolate cookie crumbs, eggs, espresso, chocolate chips, melted butter, heavy cream, cream cheese, sugar, cocoa powder, vanilla extract.

How to Make Chocolate Cheesecake

This chocolate cheesecake comes together in layers and bakes low and slow for the best texture. For full recipe details, including ingredients and 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. 

A hand sprays non-stick spray into a round baking pan on a marble countertop.
A person uses a pink silicone brush to spread white substance inside a round cake pan on a white surface.
Hands lining a round cake pan with parchment paper on a marble surface.

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. 

A glass bowl containing a pile of ground coffee on a marble surface.
Melted butter being poured into a bowl of chocolate crumbles on a marble countertop.
A round chocolate pudding with a thick crumbly topping sits on a glass plate, placed on a white marble surface.

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.

Hands transferring thick, dark chocolate batter from a glass bowl into a round baking pan with a spatula.
Hands pressing chocolate crust into a round pan with a measuring cup, on a marble countertop. A bowl of chocolate chips is nearby.
Hands pressing crumbs into a round pan with a measuring cup on a marble surface. Nearby are a pink cloth and a bowl of chocolate chips.

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. 

A bowl of semi-melted chocolate chips being stirred with a spoon.
A glass bowl filled with a mixture of melted chocolate and chocolate chips. There's some chocolate smeared on the side of the bowl. A small bowl of chocolate chips is nearby, with a pink cloth.
A person stirring melted chocolate in a clear glass bowl with a spatula on a marble countertop.

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.

Cream is being transferred from a mixing bowl to a glass stand mixer bowl.
A glass mixing bowl contains butter, sugar, and vanilla extract, prepared for mixing.
Person sifting cocoa powder and spices into a bowl containing other ingredients.

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! 

Chocolate being poured into a mixing bowl with a creamy, light brown mixture.
Mixing bowl with chocolate batter, melted chocolate, and cream being combined.

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. 

Three raw eggs in a white bowl with a whisk in the background on a white surface.
A blue stand mixer blending chocolate batter as beaten eggs are being poured into the bowl.
A light blue stand mixer with a glass bowl is mixing chocolate batter with a wire whisk attachment.

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. 

A glass mixing bowl filled with smooth, glossy chocolate cake batter on a white countertop.
DSC04104 2

4. 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. 

Pouring chocolate batter over a baked base in a springform pan on a marble surface.
Smooth cheesecake layer in a round baking pan with a metal spatula on top.
A round bowl of smooth light brown batter sits on a marble surface. A rectangular dish with a dotted pattern and scattered chocolate chips is in the background.

5. 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. 

A chocolate cake in a round pan with a smooth, glossy surface, placed on a light pink textured cloth, on a white marble background.
Chocolate cake covered with plastic wrap in a round dish.

6. Serve

Garnish with fresh berries, homemade whipped cream or chocolate shavings, if desired. Slice, serve and enjoy!

A whole chocolate cheesecake on a white marble surface.
Person decorating a chocolate cake with white frosting using a piping bag. Bowl of mixed berries in the foreground.
Chocolate cake with whipped cream, blueberries, and raspberries on top, set on a marble surface with scattered berries and a striped napkin nearby.

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.
DSC04375

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! 🙂

A slice of chocolate cheesecake topped with whipped cream, raspberries, and blueberries on a beige plate.

Chocolate Cheesecake

Katie Cooksey
Chocolate Cheesecake is rich, creamy, and packed with deep chocolate flavor from cocoa, melted chocolate, and a touch of espresso. It bakes low and slow for a smooth texture and slices beautifully every time.
Be the first to rate this recipe!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours
chill time 5 hours
Total Time 8 hours
Course Dessert
Cuisine American
Servings 12
Calories 641 kcal

Equipment

Ingredients
 
 

for the crust-

  • 1 1/4 cups chocolate cookie crumbs
  • 5 tablespoons butter melted

for the chocolate cheesecake-

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!

Notes

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.

Nutrition

Calories: 641kcalCarbohydrates: 46gProtein: 10gFat: 48gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 159mgSodium: 372mgPotassium: 357mgFiber: 3gSugar: 35gVitamin A: 1340IUVitamin C: 0.04mgCalcium: 112mgIron: 3mg
Keyword chocolate cheesecake
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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.

More Cheesecake Recipes to Try!

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.

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Katie in the Kitchen

Hi, I'm Katie, a professional recipe developer who spends countless hours perfecting recipes so you can know with confidence that what you see is exactly what you’ll get.

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