This rich and elegant chocolate cheesecake is the perfect dessert for a special celebration or romantic occasion. With a buttery chocolate cookie crust and a smooth, deeply chocolatey filling, it delivers a luxurious texture and balanced sweetness that feels both indulgent and refined.

Why You’ll Love This Recipe

This cheesecake is intensely chocolatey without being overwhelming, thanks to the combination of melted chocolate and cocoa powder. The texture is creamy and smooth, with a delicate jiggle in the center that sets perfectly after chilling. It is made with simple ingredients, can be prepared ahead of time, and looks impressive with minimal decoration, making it ideal for Valentine’s Day or any special gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the base
1.5 cups chocolate cookie crumbs
1/3 cup unsalted butter, melted

For the chocolate cheesecake filling
680 g cream cheese, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
3/4 cup heavy cream or strained yogurt
225 g dark or semi-sweet chocolate, melted and cooled
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Preheat the oven to 160°C. Line the bottom of a 22–23 cm springform pan with parchment paper.

To prepare the base, combine the chocolate cookie crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake at 180°C for 10 minutes, then remove from the oven and set aside.

For the filling, beat the cream cheese until completely smooth. Add the granulated sugar and mix briefly until combined. Add the heavy cream or strained yogurt, vanilla extract, cocoa powder, and salt, mixing gently.

Add the eggs one at a time on low speed, mixing just until incorporated after each addition. Finally, pour in the melted chocolate and mix until the batter is smooth and uniform.

Pour the filling over the baked base. Gently tap the pan on the counter to release any air bubbles. Bake for 50 to 60 minutes, until the edges are set and the center still jiggles slightly.

Turn off the oven and leave the door slightly open. Allow the cheesecake to cool inside the oven for 1 hour. Remove and refrigerate for at least 4 hours, preferably overnight, before serving.

Servings and timing

Servings: 10 to 12 slices

Preparation time: 25 minutes
Baking time: 60 minutes
Cooling and chilling time: 5 hours minimum
Total time: Approximately 6½ hours

Variations

You can add a hint of espresso powder, about 1 teaspoon, to deepen the chocolate flavor.
For a lighter texture, replace half of the cream cheese with strained yogurt.
Stir chocolate chips into the batter for extra texture.
Top with fresh berries or a thin layer of chocolate ganache before serving for a decorative finish.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, slice and freeze individual portions wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake is best enjoyed chilled and does not require reheating.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day in advance. Chilling overnight improves both flavor and texture.

How do I know when the cheesecake is done baking?

The edges should be set while the center still jiggles slightly when gently shaken.

Can I use milk chocolate instead of dark chocolate?

Yes, but the cheesecake will be sweeter and less intense in chocolate flavor.

Why did my cheesecake crack?

Cracks can occur from overbaking or rapid temperature changes. Cooling slowly in the oven helps prevent this.

Can I use a different pan size?

A similar-sized springform pan works best. Using a smaller pan will require a longer baking time.

Is a water bath necessary?

No, this recipe is designed to bake without a water bath while still achieving a creamy texture.

Can I substitute strained yogurt for heavy cream?

Yes, strained yogurt works well and gives a slightly tangy flavor with a lighter finish.

How long should I chill the cheesecake before slicing?

At least 4 hours, but overnight chilling is recommended for clean slices.

Can I add a topping?

Yes, chocolate ganache, grated chocolate, or fresh fruit pair beautifully with this cheesecake.

Can I freeze the whole cheesecake?

Yes, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

Chocolate Valentine’s Day Cheesecake is a timeless dessert that combines elegance with deep chocolate flavor. With its smooth texture, make-ahead convenience, and endless topping possibilities, it is a reliable showstopper for celebrations or intimate dinners alike.

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