Zesty, rich, and irresistibly creamy, chocolate cheesecake is the ultimate dessert that never fails to delight. Whether you’re a seasoned baker or just starting out, our roundup of 20 Delicious Chocolate Cheesecake Recipes is sure to inspire your next sweet adventure. From classic to creative twists, there’s a slice of heaven here for everyone. Dive in and discover your new favorite treat today!
Classic Chocolate Cheesecake
This weekend, you’re in for a treat with this Classic Chocolate Cheesecake. It’s rich, creamy, and has that perfect chocolatey depth we all crave.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 4 oz semi-sweet chocolate, melted
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crumbs evenly.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth.
- Add sour cream, eggs, and vanilla extract, beating after each addition.
- Sift in cocoa powder and mix until just combined, then fold in melted chocolate. Tip: Don’t overmix to keep the filling light.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50-55 minutes until the edges are set but the center is slightly wobbly. Tip: A water bath can prevent cracks.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
For a decadent finish, drizzle with chocolate sauce or top with fresh berries. The texture is luxuriously smooth, with a rich chocolate flavor that’s not overly sweet.
White Chocolate Raspberry Cheesecake
This White Chocolate Raspberry Cheesecake is the perfect blend of creamy and fruity, making it a hit for any occasion. You’ll love how the tangy raspberries cut through the rich white chocolate for a balanced bite.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz white chocolate, melted
- For the raspberry sauce:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 325°F (163°C). This ensures a consistent temperature for baking.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crust evenly.
- Bake the crust for 10 minutes, then let it cool. This step helps the crust hold together.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in vanilla and melted white chocolate. Tip: Ensure all ingredients are at room temperature for a smoother filling.
- Pour the filling over the crust. Smooth the top with a spatula.
- Bake for 45-50 minutes until the edges are set but the center is slightly wobbly. Tip: Avoid overbaking to prevent cracks.
- Cool the cheesecake in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours.
- For the sauce, cook raspberries, 1/4 cup sugar, and lemon juice over medium heat until thickened, about 10 minutes. Strain to remove seeds.
- Serve the cheesecake with the raspberry sauce drizzled on top.
Rich and creamy with a hint of tartness, this cheesecake is a showstopper. Try garnishing with fresh raspberries and white chocolate shavings for an extra touch of elegance.
Dark Chocolate Truffle Cheesecake
Wow, you’re in for a treat with this decadent Dark Chocolate Truffle Cheesecake. It’s rich, creamy, and just the right amount of chocolatey to satisfy any sweet tooth. Perfect for special occasions or when you’re craving something indulgent.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz dark chocolate, melted
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without overbrowning.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crust evenly.
- Bake the crust for 10 minutes, then let it cool. This step helps the crust hold together better.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing well after each addition.
- Stir in melted dark chocolate and heavy cream until the mixture is uniform. Tip: Ensure the chocolate is slightly cooled to avoid cooking the eggs.
- Pour the filling over the crust. Smooth the top with a spatula.
- Bake for 45-50 minutes until the edges are set but the center is slightly wobbly. Tip: Avoid opening the oven door too often to prevent cracks.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent sinking.
- Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
Now, this cheesecake is luxuriously smooth with a deep chocolate flavor that’s not overly sweet. Serve it with a drizzle of raspberry sauce or a dollop of whipped cream for an extra special touch.
Chocolate Peanut Butter Cheesecake
Got a sweet tooth that just won’t quit? You’re going to love this chocolate peanut butter cheesecake—it’s rich, creamy, and packed with all the good stuff. Perfect for when you’re craving something decadent but don’t want to spend all day in the kitchen.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- For the topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F (163°C). This ensures it’s hot enough to bake the cheesecake evenly.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crust down evenly.
- Bake the crust for 10 minutes, then let it cool. This helps prevent a soggy bottom.
- Beat cream cheese and sugar until smooth. Add peanut butter, eggs, vanilla, and sour cream, mixing well after each addition. Tip: Scrape the sides of the bowl to ensure everything is fully incorporated.
- Pour the filling over the crust and smooth the top. Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This prevents cracking from sudden temperature changes.
- For the topping, heat chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth. Spread over the cooled cheesecake.
- Refrigerate for at least 4 hours, or overnight, before serving. Tip: Use a hot knife to slice the cheesecake cleanly.
Perfectly creamy with a crunchy crust, this cheesecake is a dream come true for peanut butter and chocolate lovers. Try serving it with a drizzle of caramel or a scoop of vanilla ice cream for an extra special treat.
Chocolate Mint Cheesecake
Unbelievably creamy and refreshing, this Chocolate Mint Cheesecake is the perfect dessert to impress your friends or treat yourself. It combines the rich taste of chocolate with a cool minty twist, making it a hit for any occasion.
Ingredients
- For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- For the filling:
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 tsp peppermint extract
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips, melted
- For the topping:
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp peppermint extract
- 1/4 cup chocolate shavings
Instructions
- Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without cracks.
- Mix the chocolate cookie crumbs, melted butter, and sugar in a bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool. This step helps the crust hold together better.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in the peppermint extract and sour cream, then fold in the melted chocolate chips until the filling is uniformly colored.
- Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the center is just set.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This prevents sudden temperature changes that can cause cracks.
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours.
- For the topping, whip the heavy cream, powdered sugar, and peppermint extract until stiff peaks form. Spread over the chilled cheesecake and sprinkle with chocolate shavings.
Silky smooth with a delightful crunch from the crust, this cheesecake is a dream. The minty freshness pairs beautifully with the deep chocolate flavors, making it a standout dessert. Serve it chilled with a drizzle of chocolate sauce for an extra decadent touch.
Chocolate Orange Cheesecake
Just when you thought cheesecake couldn’t get any better, here comes Chocolate Orange Cheesecake to prove you wrong. It’s the perfect blend of rich chocolate and zesty orange, all nestled in a creamy, dreamy filling.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup cocoa powder
- Zest of 1 orange
- 2 tbsp orange juice
Instructions
- Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without overbrowning.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crust evenly.
- Bake the crust for 10 minutes, then let it cool. This step helps the crust hold together better.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Sift in cocoa powder to avoid lumps, then stir in orange zest and juice. Tip: Freshly grated orange zest gives the best flavor.
- Pour filling over the crust. Tap the pan gently to remove air bubbles.
- Bake for 50-55 minutes until the edges are set but the center is slightly wobbly. Tip: A water bath can prevent cracks, but it’s optional.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This prevents sudden temperature changes that can cause cracks.
- Chill in the fridge for at least 4 hours, preferably overnight, before serving.
Perfectly creamy with a bold chocolate-orange flavor, this cheesecake is a showstopper. Try garnishing with orange slices or chocolate shavings for an extra touch of elegance.
Chocolate Caramel Cheesecake
Ever had one of those days where only something decadently sweet will do? This chocolate caramel cheesecake is your answer, combining rich chocolate, gooey caramel, and creamy cheesecake into one irresistible dessert.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- For the cheesecake:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- For the topping:
- 1 cup caramel sauce
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without overbrowning.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crust evenly.
- Bake the crust for 10 minutes, then let it cool. This step prevents a soggy crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Tip: Room temperature ingredients blend more smoothly.
- Pour the filling over the crust. Tap the pan gently to remove air bubbles.
- Bake for 45-50 minutes until the center is almost set. It should jiggle slightly when shaken.
- Cool the cheesecake in the oven with the door ajar for 1 hour, then refrigerate for 4 hours. This prevents cracking.
- Warm caramel sauce slightly for easier pouring. Drizzle over the cheesecake.
- Sprinkle chocolate chips on top. Let them melt slightly for a glossy finish.
Ultra-creamy with a crunchy crust, this cheesecake is a dream. Serve it with a drizzle of extra caramel and a scoop of vanilla ice cream for an extra indulgent treat.
Chocolate Chip Cookie Dough Cheesecake
Let’s talk about a dessert that combines two all-time favorites into one show-stopping treat. Imagine the creamy richness of cheesecake meets the nostalgic joy of chocolate chip cookie dough—yes, it’s as amazing as it sounds.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- For the cookie dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without overbrowning.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crust evenly.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over crust.
- For the cookie dough, beat butter, brown sugar, and 1/4 cup sugar until fluffy. Stir in milk and vanilla. Gradually add flour and salt, then fold in chocolate chips.
- Drop spoonfuls of cookie dough onto the cheesecake batter. Swirl gently with a knife for a marbled effect. Tip: Don’t overmix to maintain distinct flavors.
- Bake for 50-60 minutes until the edges are set but the center slightly jiggles. Tip: A water bath can prevent cracks.
- Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours.
Velvety cheesecake paired with chunks of edible cookie dough creates a dreamy texture contrast. Serve slices with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent touch.
Chocolate Covered Strawberry Cheesecake
This Chocolate Covered Strawberry Cheesecake is the perfect blend of creamy, tangy, and sweet. You’ll love how the rich chocolate and fresh strawberries come together in every bite.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- For the cheesecake:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- For the topping:
- 1 cup fresh strawberries, sliced
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without overbrowning.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crust evenly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour over crust.
- Bake for 45-50 minutes until the center is almost set. A slight wobble is okay; it’ll firm up as it cools.
- Let cheesecake cool in the oven with the door ajar for 1 hour. This prevents cracking.
- Melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Drizzle over cooled cheesecake.
- Arrange strawberry slices on top. Chill for at least 4 hours before serving. Tip: For cleaner slices, dip your knife in hot water before cutting.
Fresh from the fridge, this cheesecake is luxuriously creamy with a crisp crust. Try serving it with a drizzle of extra chocolate and a sprinkle of sea salt for an extra flavor boost.
Chocolate Banana Cheesecake
Absolutely everyone loves a good cheesecake, and when you throw chocolate and banana into the mix, you know you’re in for a treat. This Chocolate Banana Cheesecake is the perfect blend of creamy, fruity, and chocolatey goodness that’ll have you coming back for seconds.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- For the filling:
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 ripe bananas, mashed
- 1/2 cup cocoa powder
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Tip: Use the bottom of a glass to press down for an even layer.
- Bake the crust for 10 minutes, then let it cool slightly.
- In a large bowl, beat the cream cheese and sugar until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
- Add the mashed bananas, cocoa powder, eggs, and vanilla extract to the cream cheese mixture. Beat until everything is well incorporated.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the center is just set. Tip: The cheesecake is done when the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Fantastically creamy with a rich chocolate flavor and a hint of banana, this cheesecake is a dream. Serve it with a drizzle of chocolate sauce or fresh banana slices for an extra special touch.
Chocolate Coconut Cheesecake
Wow, you’re going to love this Chocolate Coconut Cheesecake. It’s creamy, dreamy, and packed with flavors that’ll make your taste buds dance. Plus, it’s surprisingly easy to whip up!
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- For the filling:
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips, melted
Instructions
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to get an even layer.
- Bake the crust for 10 minutes, then let it cool.
- Beat the cream cheese and sugar together until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract, coconut milk, and shredded coconut.
- Pour half of the filling over the crust.
- Drizzle melted chocolate over the first layer of filling, then top with the remaining filling. Tip: Use a knife to swirl the chocolate for a marbled effect.
- Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly. Tip: Avoid overbaking to prevent cracks.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Chill in the refrigerator for at least 4 hours before serving.
Just imagine slicing into this cheesecake to reveal the beautiful chocolate swirls. The coconut adds a tropical twist, making it perfect for summer gatherings. Serve it with a drizzle of chocolate sauce and a sprinkle of toasted coconut for extra flair.
Chocolate Hazelnut Cheesecake
Who doesn’t love a rich, creamy dessert that combines the best of chocolate and hazelnut? This Chocolate Hazelnut Cheesecake is a dreamy treat that’s surprisingly easy to make, perfect for impressing guests or treating yourself.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate hazelnut spread
- 1/4 cup heavy cream
- For the topping:
- 1/2 cup chocolate hazelnut spread
- 1/4 cup chopped hazelnuts
Instructions
- Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without overbrowning.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crust evenly.
- Bake the crust for 10 minutes, then let it cool. This step helps prevent a soggy crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, chocolate hazelnut spread, and heavy cream.
- Pour the filling over the crust. Smooth the top with a spatula.
- Bake for 45-50 minutes until the center is almost set but still slightly wobbly. Tip: Avoid opening the oven door too often to prevent cracks.
- Cool the cheesecake in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours. This slow cooling helps prevent sinking.
- Warm the remaining chocolate hazelnut spread and drizzle over the cheesecake. Sprinkle with chopped hazelnuts before serving.
Decadent and creamy, this cheesecake is a chocolate lover’s paradise. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Chocolate Mocha Cheesecake
Believe it or not, this Chocolate Mocha Cheesecake is the dreamy dessert you’ve been waiting for. It’s rich, creamy, and has just the right coffee kick to make it unforgettable.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup cocoa powder
- 2 tbsp instant coffee granules
- For the topping:
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 325°F. This ensures a perfectly even bake for your cheesecake.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crust down evenly.
- Bake the crust for 10 minutes, then let it cool. This step prevents a soggy bottom.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, cocoa powder, and coffee granules. Tip: Scrape the bowl sides to ensure everything is fully incorporated.
- Pour the filling over the crust. Smooth the top with a spatula.
- Bake for 55-60 minutes until the edges are set but the center slightly jiggles. Tip: Avoid opening the oven door too often to prevent cracks.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent sinking.
- Chill in the fridge for at least 4 hours, preferably overnight.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled cheesecake before serving.
This cheesecake is luxuriously smooth with a deep chocolate flavor and a hint of coffee that’s not overpowering. Try serving it with a dusting of cocoa powder or chocolate shavings for an extra touch of elegance.
Chocolate S’mores Cheesecake
Oh, you’re going to love this Chocolate S’mores Cheesecake. It’s the perfect blend of gooey marshmallows, rich chocolate, and a crunchy graham cracker crust that’ll make you think you’re sitting around a campfire.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the cheesecake:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, melted
- For the topping:
- 1 1/2 cups mini marshmallows
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without overbrowning.
- Mix graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crust evenly.
- Bake the crust for 10 minutes, then let it cool. This step helps the crust hold together.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in vanilla and melted chocolate chips until just combined. Pour over the cooled crust.
- Bake for 45-50 minutes until the center is almost set. A slight jiggle in the center is okay; it will firm up as it cools.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours. This patience pays off with the perfect texture.
- For the topping, melt 1/2 cup chocolate chips and 2 tbsp butter together, then spread over the cheesecake. Top with marshmallows and broil for 1-2 minutes until golden. Watch closely to avoid burning.
Fantastic, right? The creamy cheesecake with that crackly marshmallow top is a game-changer. Try serving it with a drizzle of caramel for an extra decadent touch.
Chocolate Pumpkin Cheesecake
Guess what? You’re about to make a Chocolate Pumpkin Cheesecake that’s as easy as it is delicious. Perfect for any occasion, this dessert combines the rich flavors of chocolate and pumpkin in a way that’ll have everyone asking for seconds.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup semi-sweet chocolate chips, melted
Instructions
- Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without overbrowning.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crust evenly.
- Bake the crust for 10 minutes. Let it cool while you prepare the filling.
- Beat cream cheese and 1 cup sugar until smooth. Add pumpkin puree, eggs, vanilla, cinnamon, and nutmeg, mixing well after each addition.
- Stir in melted chocolate chips until fully incorporated. Pour over the crust.
- Bake for 55-60 minutes or until the center is almost set. Tip: The cheesecake is done when the edges are set but the center slightly jiggles.
- Turn off the oven and leave the door slightly ajar for 1 hour. This prevents cracking. Tip: Run a knife around the edge to loosen the cheesecake before cooling completely.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Rich in flavor with a creamy texture, this cheesecake is a showstopper. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra touch of indulgence.
Chocolate Cherry Cheesecake
Wow, you’re in for a treat with this Chocolate Cherry Cheesecake. It’s the perfect blend of rich chocolate and tart cherries, all nestled in a creamy cheesecake that’s surprisingly easy to make.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- For the filling:
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup melted chocolate chips
- For the topping:
- 1 can cherry pie filling
- 1/4 cup chocolate shavings
Instructions
- Preheat your oven to 325°F. This ensures a gentle bake for a crack-free top.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crumbs evenly.
- Bake the crust for 10 minutes. Let it cool while you prepare the filling.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Tip: Room temperature ingredients blend more smoothly.
- Stir in melted chocolate until fully incorporated. Pour over the crust.
- Bake for 45-50 minutes until the edges are set but the center slightly jiggles. Tip: Avoid opening the oven door too often to prevent cracks.
- Turn off the oven, leave the door ajar, and let the cheesecake cool inside for 1 hour. This prevents sudden temperature changes.
- Chill in the fridge for at least 4 hours, preferably overnight.
- Top with cherry pie filling and chocolate shavings before serving.
Unbelievably creamy with a crunchy crust, this cheesecake is a showstopper. Try serving it with a drizzle of chocolate sauce for extra decadence.
Chocolate Almond Cheesecake
Got a sweet tooth and a love for rich, creamy desserts? You’re in for a treat with this Chocolate Almond Cheesecake. It’s the perfect blend of nutty and chocolatey, with a smooth texture that’ll have you coming back for seconds.
Ingredients
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp sugar
- For the filling:
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup melted chocolate chips
- For the topping:
- 1/4 cup sliced almonds
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without overbrowning.
- Mix almond flour, melted butter, and sugar in a bowl until combined. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a cup to press the crust evenly.
- Bake the crust for 10 minutes. Let it cool while you prepare the filling. This helps prevent a soggy crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Stir in melted chocolate chips until fully incorporated. Pour over the cooled crust.
- Sprinkle sliced almonds and chocolate chips on top. They’ll add a nice crunch and extra chocolate flavor.
- Bake for 45-50 minutes. The center should be slightly jiggly but set around the edges.
- Turn off the oven and leave the cheesecake inside for 1 hour. This gradual cooling prevents cracks.
- Chill in the fridge for at least 4 hours before serving. Tip: For clean slices, dip your knife in hot water before cutting.
Every bite of this cheesecake is a dreamy mix of creamy and crunchy, with the almonds adding a delightful texture. Serve it with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent dessert.
Chocolate Espresso Cheesecake
Craving something decadent? You’re in for a treat with this Chocolate Espresso Cheesecake. It’s rich, creamy, and has just the right kick of coffee to balance the sweetness.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup espresso, cooled
- 1 cup semi-sweet chocolate chips, melted
Instructions
- Preheat your oven to 325°F. This ensures a consistent temperature for baking.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crust evenly.
- Bake the crust for 10 minutes. Let it cool while you prepare the filling.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and espresso.
- Fold in melted chocolate until fully incorporated. Pour over the crust.
- Bake for 55-60 minutes. The center should be slightly wobbly. Tip: Place a pan of water on the oven’s lower rack to prevent cracks.
- Turn off the oven and leave the door slightly open for 1 hour. This gradual cooling helps avoid sinking.
- Refrigerate for at least 4 hours, preferably overnight. Tip: Run a knife around the edge before removing the springform for clean slices.
This cheesecake is luxuriously smooth with a deep chocolate flavor and a hint of espresso. Try serving it with a dusting of cocoa powder or a dollop of whipped cream for an extra special touch.
Chocolate Toffee Cheesecake
Got a sweet tooth that just won’t quit? You’re going to love this Chocolate Toffee Cheesecake. It’s rich, creamy, and packed with crunchy toffee bits for that perfect texture contrast.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup chocolate chips, melted
- 1/2 cup toffee bits
Instructions
- Preheat your oven to 325°F. This ensures a perfectly baked cheesecake without overbrowning.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crust evenly.
- Bake the crust for 10 minutes. Let it cool while you prepare the filling.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Stir in melted chocolate and toffee bits. Pour over the crust. Tip: Tap the pan on the counter to remove air bubbles.
- Bake for 55-60 minutes until the edges are set but the center is slightly wobbly. Tip: Avoid opening the oven door to prevent cracks.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This prevents sudden temperature changes.
- Chill in the fridge for at least 4 hours before serving.
Look at that beauty! The creamy chocolate filling with crunchy toffee bits is a match made in heaven. Serve it with a drizzle of caramel sauce for an extra decadent touch.
Chocolate Zucchini Cheesecake
Believe it or not, chocolate and zucchini make a dream team in this decadent cheesecake. You won’t even taste the zucchini, but it adds the perfect moisture to every bite.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup sugar
- For the filling:
- 2 cups shredded zucchini
- 16 oz cream cheese, softened
- 1 cup sugar
- 1/4 cup cocoa powder
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. This ensures a consistent baking temperature.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Tip: Press the mixture firmly into the pan to avoid a crumbly crust.
- Press the crust mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Squeeze excess moisture from the shredded zucchini using a clean towel. This step is crucial for the right cheesecake texture.
- Beat cream cheese and sugar until smooth. Add cocoa powder, eggs, and vanilla extract, mixing well after each addition.
- Fold in the zucchini gently until evenly distributed. Pour the filling over the cooled crust.
- Bake for 40-45 minutes or until the center is just set. Tip: A slight jiggle in the center means it’s done.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This prevents cracking.
- Chill in the refrigerator for at least 4 hours before serving. Tip: For cleaner slices, dip your knife in hot water before cutting.
Creamy, rich, and subtly earthy, this cheesecake is a showstopper. Serve it with a drizzle of chocolate sauce or fresh berries for an extra touch of elegance.
Conclusion
Craving something sweet and indulgent? This roundup of 20 Delicious Chocolate Cheesecake Recipes is your ticket to dessert heaven. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to satisfy every chocolate lover’s dream. Don’t forget to try one (or a few!), share your favorites in the comments, and pin this article to your Pinterest board for your next baking adventure. Happy baking!
