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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.
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!
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.
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.
More Cheesecake Recipes to Try!
- BEST Cheesecake Recipe (no water bath!)
- No Bake Blueberry Cheesecake
- Mini Red Velvet Cheesecakes
- No Bake Oreo Cheesecake Balls
- Cheesecake Factory Vanilla Bean Cheesecake
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.
5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)
Ingredients
for the flourless chocolate cake crust-
- 4 oz bittersweet chocolate chips I used Ghirardelli 60% Cacao
- 1/2 cup butter
- 3/4 cup granulated sugar
- 3 eggs at room temperature
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- pinch salt
- 1 1/2 oz dark chocolate chips I used Ghirardelli 60% Cacao
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-
- 10 oz semi-sweet chocolate chips
- 8 oz cream cheese at room temperature
- 1 cup heavy cream cold
- 1 tablespoon powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
for the chocolate ganache-
- 8 oz semi-sweet chocolate chips
- 3/4 cup heavy cream
for the chocolate shavings topping (optional)-
- 3.5 oz dark chocolate bar I used Ghirardelli 72% Cacao
Equipment
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.
- 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).
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.
- 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 cake 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 (3-4 hours) before covering with plastic wrap and transferring to the fridge. Refrigerate while preparing the next layer.
for the chocolate cheesecake mousse layer-
- Place semi-sweet 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.
for the chocolate 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 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.
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.
- Serve immediately alongside homemade whipped cream (if desired) or cover and refrigerate until ready.
