Dark Chocolate Cheesecake Recipe

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This Dark Chocolate Cheesecake Recipe is for serious chocolate lovers! It starts with a rich, flourless chocolate cake crust, layered with a creamy dark chocolate cheesecake, and topped with a light chocolate mousse. To finish it off, the whole cake gets a silky ganache that adds the perfect touch of decadence. Each bite is a melt-in-your-mouth experience, and while it may seem fancy, this chocolate cheesecake recipe is straightforward to follow if you plan ahead.

A slice of chocolate cake with creamy layers and a chocolate shavings topping is served on a cake server.

Why You’ll Love This Cheesecake Factory Godiva Chocolate Cheesecake Recipe

You’ll fall head over heels for this chocolate cheesecake because it’s the ultimate treat for any special occasion. My recipe is loosely based on a copycat version of the Cheesecake Factory’s. It’s hard to find Godiva chocolate in my area, so some substitutions had to be made. The combination of textures—the dense cake crust, creamy cheesecake, and fluffy mousse—creates a dessert that’s anything but boring. It’s also a great make-ahead option since it holds up well in the fridge. And let’s be real: when you see a slice with those beautiful chocolate shavings on top, resisting it is pretty much impossible!

A chocolate cake topped with chocolate shavings, set on a light-colored surface.

Ingredients Needed for Dark Chocolate Cheesecake

This recipe is broken down into sections for easy prep. The best part of this process–no water bath! Here is everything you’ll need for each layer of this decadent dark chocolate cheesecake:

  • Flourless Chocolate Cake Crust: Bittersweet chocolate chips, melted butter, sugar, eggs, unsweetened cocoa powder, vanilla extract, salt, dark chocolate chips.
  • Chocolate Cheesecake Layer: Cream cheese, sugar, cocoa powder, vanilla extract, bittersweet and dark chocolate chips, freshly brewed espresso, heavy cream, eggs.
  • Chocolate Mousse Layer: Semi-sweet chocolate chips, cream cheese, heavy cream, powdered sugar, cocoa powder, vanilla extract.
  • Chocolate Ganache: Semi-sweet chocolate chips, heavy cream.
  • Optional Chocolate Shavings: Dark chocolate bar.

Notice that because the crust is flourless chocolate cake, this cheesecake is completely gluten free!

Variations

  • Mocha twist: Swap espresso with instant coffee for a milder coffee flavor.
  • Godiva cheesecake style: Use semi-sweet baking chocolate for a smoother finish in the cheesecake layer.
  • Nutty crust: Add crushed pecans or hazelnuts to the cake crust for a nutty twist.
  • Oreo crust: For a more classic cheesecake feel, switch out the flourless chocolate cake crust for an Oreo cookie crust.
  • Fruit topping: Add a raspberry coulis or serve with fresh raspberries for a bright, tangy contrast.
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How to Make 5-Layer Dark Chocolate Cheesecake

I’m not going to pretend this is a quick recipe to throw together. It’s a labor of love and requires some planning ahead and lots of time. It’s not difficult AT ALL and I’ve done my best to explain each step. I’ve broken this recipe down into 5 sections: the crust, cheesecake layer, chocolate mousse, chocolate ganache, and then the chocolate shavings. For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are my step by step directions for making this 5 Layer Dark Chocolate Cheesecake:

1. Prepare the Flourless Chocolate Cake Crust

Preheat oven to 375° F. Spray 9-inch springform pan with non-stick cooking spray and set aside. Feel free to line the bottom with parchment paper as extra insurance and spray that as well. 

Melt butter and chocolate together slowly in the microwave, stirring every 20 seconds until completely melted and smooth. 

Stir in sugar, eggs (one at a time) and vanilla extract.

Sift cocoa into the batter and gently stir in salt

Add dark chocolate chips and stir just to combine. 

Pour cake batter into prepared pan and bake 20-25 minutes or until just set. 

Remove from oven and cool completely before adding the next layer (cheesecake). 

2. Make the Chocolate Cheesecake Layer

Reduce oven temperature to 325° F.

Add bittersweet chocolate and dark 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, fold them in using a 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 cake crust. 

3. Bake

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. 

Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Cool cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. Refrigerate while preparing the next layer.

4. Prepare the Mousse Layer

Place dark chocolate chips in a microwave-safe bowl and microwave in 20 second intervals, stirring in between until melted. Set aside and let cool a bit.

In a separate bowl, whip cream cheese until smooth. Add melted chocolate and mix until combined. Set aside.

In a chilled bowl, add in heavy whipping cream, sugar, and vanilla extract. Sift in cocoa powder and whip until stiff peaks form. You can use a stand mixer, hand mixer or whisk by hand. 

Gently fold the chocolate whipped cream mixture into the chocolate cream cheese mixture a few spoonfuls at a time, until no streaks remain.

Remove chilled cheesecake from refrigerator and spread the chocolate mousse mixture over top, smoothing out evenly. Cover loosely with plastic wrap and chill for at least 1 1/2 hours.

5. Add the Ganache

In a small glass bowl, microwave the heavy cream until very hot, about 1 minute. 

Add chocolate chips to bowl of hot heavy cream and let stand 5 minutes to completely melt. Stir until completely combined. 

Remove chilled cheesecake from refrigerator again and remove the springform pan collar. Place cake on a serving dish of your choice. Pour chocolate ganache over top, allowing to drip over the edges naturally. Smooth out with an offset spatula if needed. 

Place back in the refrigerator (uncovered is fine) while preparing the chocolate shavings. Ganache will set and harden fairly quickly. 

6. Garnish with Chocolate Shavings (optional)

Using a serrated knife, vegetable peeler or other tool of choice, break up the dark chocolate bars into small pieces and pile high in the center of the cheesecake. 

Pro Tip: Alternatively, if you want to get really fancy you can make chocolate “curls” by melting the chocolate bar in the microwave. Then, spread chocolate evenly onto the back of a clean cookie sheet (about 1/8″ thick). Place in the refrigerator for about 10-15 minutes. Remove from refrigerator. The chocolate should firm up but not become rock solid. You want it to be pliable enough to curl, but not so soft that it just melts when you try to handle it. Using a metal spatula or bench scraper, scrape the chocolate from one end the other to create a “roll”. 

7. Serve

Serve immediately alongside homemade whipped cream (if desired) or cover and refrigerate until ready.

Storage + Make Ahead Directions

Keep any leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake will stay creamy and delicious!

To Freeze: Wrap tightly in plastic wrap and aluminum foil, and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

To Make Ahead: This cheesecake is even better the next day! Prepare it a day ahead and store in the refrigerator until ready to serve.

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More Cheesecake Recipes to Try!

This 5 Layer Dark Chocolate Cheesecake is truly a dessert to remember. Whether you’re baking it for a special occasion or just because, it’s sure to satisfy your chocolate cravings! The printable recipe card is below! Have a great day, 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.

A slice of chocolate cake with creamy layers and a chocolate shavings topping is served on a cake server.
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5-Layer Dark Chocolate Cheesecake

This Dark Chocolate Cheesecake is the ultimate in decadence with FIVE layers: flourless chocolate cake crust, chocolate cheesecake, chocolate cheesecake mousse, chocolate ganache, and chocolate shavings on top! It's absolutely ridiculous and naturally gluten free!
servings 12 servings
Prep Time 1 hour
Cook Time 2 hours 10 minutes
Total Time 9 hours 10 minutes

Ingredients

for the flourless chocolate cake crust-

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
  • 1 cup bittersweet chocolate chips I used Ghirardelli 72% Cacao
  • 1 cup dark chocolate chips I used Ghirardelli 60% Cacao
  • 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

for the chocolate cheesecake mousse layer-

for the chocolate ganache-

for the chocolate shavings topping (optional)-

  • 3.5 oz dark chocolate bar I used Ghirardelli 72% Cacao

Instructions

for the flourless chocolate cake crust-

  • Preheat oven to 375° F. Spray 9-inch springform pan with non-stick cooking spray and set aside. Feel free to line the bottom with parchment paper as extra insurance and spray that as well.
    A round baking pan with parchment paper, being sprayed with cooking spray. A sieve and cocoa powder are on a white board in the background.
  • Melt butter and chocolate together slowly in the microwave, stirring every 20 seconds until completely melted and smooth.
    Glass bowl with cubes of butter and chocolate chips on a marble countertop, with a strainer and cutting board in the background.
  • Stir in sugar, eggs (one at a time) and vanilla extract.
    A glass bowl with a chocolate mixture and a cracked egg, being whisked together.
  • Sift cocoa into the batter and gently stir in salt.
    A metal sieve containing cocoa powder placed over a bowl on a marble countertop.
  • Add dark chocolate chips and stir just to combine.
    A bowl of chocolate batter with chocolate chips being poured into it on a marble countertop.
  • Pour cake batter into prepared pan and bake 20-25 minutes or until just set.
    A round baking pan filled with smooth chocolate cake batter. A sifter and cocoa powder are visible in the background.
  • Remove from oven and cool completely before adding the next layer (cheesecake).
    A round chocolate cake in a metal baking pan on a countertop, with cocoa powder nearby.

for the chocolate cheesecake-

  • Reduce oven temperature to 325° F.
  • Add bittersweet chocolate and dark 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.
    Melted chocolate is being poured into a glass bowl, creating swirls on the surface.
  • 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.
    A blue stand mixer with a glass bowl containing chocolate batter on a marble countertop.
  • 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!
    A hand pours liquid into a mixing bowl filled with chocolate batter.
  • 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.
    Close-up of a mixer whisk blending smooth chocolate batter in a glass bowl.
  • 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.
    A person stirs chocolate cake batter with a spatula in a glass mixing bowl.
  • 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 bowl containing smooth, light brown chocolate batter on a white marble surface.
  • Pour filling into the springform pan directly on top of the baked cake crust.
    Chocolate batter being poured into a gray round cake pan on top of already baked cake layer.
  • 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.
    A round chocolate cake in a baking pan on a marble surface, with a mesh strainer holding cocoa powder nearby.
  • 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 (3-4 hours) before covering with plastic wrap and transferring to the fridge. Refrigerate while preparing the next layer.
    A freshly baked cake covered with plastic wrap in a round baking pan, resting on a wooden surface.

for the chocolate cheesecake mousse layer-

  • Place dark chocolate chips in a microwave safe bowl and microwave in 20 second intervals, stirring in between until melted. Set aside and let cool a bit.
    Person stirring melted chocolate in a clear glass bowl with a spatula on a marble surface.
  • In a separate bowl, whip cream cheese until smooth. Add melted chocolate and mix until combined. Set aside.
    A close-up of a hand mixer whipping butter in a glass bowl.
  • In a chilled bowl, add in heavy whipping cream, sugar, and vanilla extract. Sift in cocoa powder and whip until stiff peaks form. You can use a stand mixer, hand mixer or whisk by hand. 
    A blue electric mixer blends chocolate batter in a glass bowl on a marble countertop.
  • Gently fold the chocolate whipped cream mixture into the chocolate cream cheese mixture a few spoonfuls at a time, until no streaks remain.
  • Remove chilled cheesecake from refrigerator and spread the chocolate mousse mixture over top, smoothing out evenly. Cover loosely with plastic wrap and chill for at least 1 1/2 hours.
    Round cake topped with smooth chocolate frosting in a baking pan on a white marble surface.

for the chocolate ganache-

  • In a small glass bowl, microwave the heavy cream until very hot, about 1 minute.
    Milk being poured from a ceramic jug into a clear glass bowl on a marble surface.
  • Add chocolate chips to bowl of hot heavy cream and let stand 5 minutes to completely melt. Stir until completely combined.
    A person whisks dark chocolate chips into a bowl of thick cream on a marble countertop.
  • Remove chilled cheesecake from refrigerator again and pour chocolate ganache over top, allowing to drip over the edges naturally. Smooth out with an offset spatula if needed.
    Chocolate ganache is being poured onto a chocolate cake with a smooth frosting base.
  • Place back in the refrigerator (uncovered is fine) while preparing the chocolate shavings. Ganache will set and harden fairly quickly.
    A chocolate cake is being frosted with ganache using a metal spatula on a marble surface.

for the chocolate shavings topping (optional)-

  • Using a knife, vegetable peeler or other tool of choice, break up the chocolate bar into small pieces and pile high in the center of the cheesecake.
    A bowl of melted chocolate being mixed with a spatula.
  • Serve immediately alongside homemade whipped cream (if desired) or cover and refrigerate until ready.
    A round chocolate cake topped with chocolate shavings, placed on a white surface near a light blue textured cloth.

Notes

*Alternatively, if you want to get really fancy you can make chocolate “curls” by melting the chocolate bar in the microwave. Then, spread chocolate evenly onto the back of a clean cookie sheet (about 1/8″ thick). Place in the refrigerator for about 10-15 minutes. Remove from refrigerator. The chocolate should firm up but not become rock solid. You want it to be pliable enough to curl, but not so soft that it just melts when you try to handle it. Using a metal spatula or bench scraper, scrape the chocolate from one end the other to create a “roll”. 

Nutrition

Calories: 1235kcal | Carbohydrates: 91g | Protein: 19g | Fat: 92g | Saturated Fat: 58g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 267mg | Sodium: 462mg | Potassium: 892mg | Fiber: 9g | Sugar: 67g | Vitamin A: 2267IU | Vitamin C: 0.5mg | Calcium: 308mg | Iron: 6mg
Course: Dessert
Cuisine: American
Keyword: chocolate cheesecake

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