Rich, velvety, and indulgent, this creamy chocolate cheesecake is every chocolate lover’s dream. With a deep chocolate flavor and an ultra-smooth texture, this dessert strikes the perfect balance between decadent and refined. A crunchy base made from crushed chocolate biscuits or Oreos supports a luscious filling of cream cheese, dark chocolate, and heavy cream. This cheesecake is ideal for holidays, dinner parties, or anytime you want to treat yourself to something truly special.

Why You’ll Love This Recipe

This chocolate cheesecake is everything a dessert should be—rich, smooth, and deeply satisfying. The combination of silky chocolate filling and crisp cookie crust offers an irresistible contrast in textures. Dark chocolate provides an intense cocoa flavor that complements the creamy tang of the cheesecake, while the optional whipped cream and chocolate shavings elevate it to a show-stopping dessert. Despite its luxurious taste and look, it’s surprisingly easy to prepare with simple ingredients and straightforward steps.

Ingredients

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

For the crust:

• 200 grams (about 2 cups) of chocolate biscuits or Oreo cookies, finely crushed. This forms the base of the cheesecake and adds a rich, cocoa flavor with a slight crunch. You can crush the cookies using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.

• 80 grams (6 tablespoons) of unsalted butter, melted. This binds the crumbs together to form a firm crust that holds up under the filling.

For the filling:

• 500 grams (about 2 cups) of cream cheese, softened to room temperature. This is the main component of the cheesecake, giving it a creamy and smooth texture.

• 200 grams (1 cup) of granulated sugar. Adds sweetness to balance the tanginess of the cream cheese and the bitterness of the dark chocolate.

• 200 grams (7 ounces) of dark chocolate, melted and slightly cooled. Choose a high-quality chocolate (around 60–70% cocoa) for a bold, intense chocolate flavor.

• 200 milliliters (3/4 cup) of heavy cream. This contributes to the velvety consistency of the cheesecake and lightens the texture.

• 3 large eggs. These help bind the filling and provide structure once baked.

• 1 teaspoon of pure vanilla extract. Enhances the overall flavor and adds a subtle aromatic sweetness.

For decoration (optional):

• Whipped cream. A light, airy topping that contrasts beautifully with the rich filling.

• Chocolate shavings or cocoa powder. Adds elegance and enhances the visual appeal while reinforcing the chocolate flavor.

Directions

1. Preheat your oven to 170°C (340°F). Line the bottom of a springform pan (22–23 cm or 9 inches) with parchment paper and lightly grease the sides.

2. In a mixing bowl, combine the crushed chocolate biscuits or Oreo crumbs with the melted butter. Stir until the mixture resembles wet sand and all crumbs are evenly coated.

3. Press the crumb mixture firmly into the bottom of the prepared springform pan using the back of a spoon or the bottom of a glass. Refrigerate for 10 minutes to set the crust.

4. Meanwhile, in a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. This can be done using a hand mixer or a stand mixer fitted with the paddle attachment.

5. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure the mixture is even.

6. Stir in the vanilla extract, then gently fold in the melted, slightly cooled dark chocolate. Mix until the chocolate is fully incorporated.

7. Add the heavy cream and mix just until smooth and combined. Avoid overmixing to prevent incorporating too much air.

8. Pour the cheesecake batter over the chilled crust, smoothing the top with a spatula.

9. Bake in the preheated oven for 45 to 50 minutes, or until the center is set but still slightly wobbly. Avoid opening the oven door during baking.

10. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling helps prevent cracking.

11. Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow it to set fully.

12. Before serving, decorate with whipped cream and chocolate shavings or a dusting of cocoa powder, if desired.

Servings and timing

This recipe makes approximately 10 to 12 servings.
Preparation time: 20 minutes
Baking time: 45–50 minutes
Cooling and chilling time: 5 hours minimum (including 1 hour in the oven and at least 4 hours in the refrigerator)
Total time: Approximately 6 hours 10 minutes

Variations

• White Chocolate Cheesecake: Replace dark chocolate with white chocolate for a sweeter and creamier variation.

• Chocolate Orange Cheesecake: Add 1 tablespoon of orange zest to the filling and garnish with candied orange slices.

• Mint Chocolate Cheesecake: Add 1/2 teaspoon of peppermint extract to the filling for a refreshing twist.

• Nutty Crust: Mix chopped toasted hazelnuts or almonds into the crust for extra crunch and flavor.

• Espresso Chocolate Cheesecake: Dissolve 1 tablespoon of instant espresso powder in the melted chocolate for a mocha flavor.

• Layered Cheesecake: Create a layered effect by reserving some of the plain filling before adding the chocolate and swirling it into the chocolate layer.

• Boozy Cheesecake: Add a tablespoon of your favorite liqueur (like Bailey’s, Kahlua, or Amaretto) to the filling for an adult version.

Storage/Reheating

• Refrigerator: Store the cheesecake covered in the refrigerator for up to 5 days. It tastes even better after the flavors have developed overnight.

• Freezer: To freeze, wrap the cooled, undecorated cheesecake in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

• Reheating: This cheesecake is best enjoyed chilled, but if you prefer a softer texture, let it sit at room temperature for 15–20 minutes before serving.

FAQs

How do I keep my cheesecake from cracking?

Avoid overmixing the batter and allow the cheesecake to cool gradually in the oven with the door ajar. Chilling it slowly helps prevent cracks from forming.

Can I use milk chocolate instead of dark chocolate?

Yes, but it will make the cheesecake much sweeter. Dark chocolate offers a richer, more balanced flavor.

What kind of chocolate is best for this cheesecake?

Use a high-quality dark chocolate with 60–70% cocoa content for the best results. Avoid using chocolate chips as they contain stabilizers that affect texture.

Can I make this cheesecake without a springform pan?

You can use a regular round cake pan, but it will be harder to remove the cheesecake cleanly. Line it well with parchment and leave overhangs to lift it out.

Do I need to use a water bath for baking?

Not for this recipe. Baking it at a moderate temperature and letting it cool slowly is sufficient to achieve a smooth texture without cracks.

Can I prepare this cheesecake in advance?

Yes, it’s perfect for making ahead. In fact, it tastes better after chilling overnight as the flavors develop.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the creamiest, richest result. Low-fat versions may affect the texture and flavor.

How long should I let it cool before chilling?

Let the cheesecake cool for about 1 hour in the turned-off oven, then bring it to room temperature before refrigerating it.

Can I add fruit to the cheesecake?

While chocolate is the star of the show, you can serve this cheesecake with fresh berries or a raspberry sauce for contrast.

How should I store leftover slices?

Wrap individual slices in plastic wrap or place them in an airtight container in the fridge. They’ll stay fresh for several days.

Conclusion

This creamy chocolate cheesecake is a true indulgence that’s sure to impress everyone who tries it. From the buttery chocolate crust to the rich, velvety filling, each component complements the next in perfect harmony. With simple ingredients and a straightforward process, you can create a dessert that looks and tastes like it came from a bakery. Whether you’re making it for a special celebration or simply to satisfy your chocolate cravings, this cheesecake delivers pure decadence in every bite.