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Passover Chocolate Cheesecake

Rated as 4.44 out of 5 Stars

"This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich."
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2 h servings 370
Original recipe yields 16 servings


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  1. Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the crushed macaroons and butter. Press into the bottom of a 9 inch springform pan. Bake for 15 minutes in the preheated oven; remove and cool.
  2. In a medium bowl, stir cream cheese and sugar together until well blended. Stir in matzo meal, milk and vanilla until smooth. Mix in the eggs one at a time.
  3. Combine the chocolate chips and butter in a small microwave-safe dish. Heat at 30 second intervals until melted, stirring at each interval. Stir into the cream cheese batter. Pour the batter over the cooled crust and smooth the top.
  4. Bake in the preheated oven for 40 minutes, or until the center appears solid when jiggled slightly.

Nutrition Facts

Per Serving: 370 calories; 25.1 33.7 5.7 92 212 Full nutrition

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  1. 9 Ratings

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Most helpful positive review

this is a delicious cheesecake recipe. I substituted the macaroons for ground walnuts...mmmm....

Most helpful critical review

This is awesome better try it.

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this is a delicious cheesecake recipe. I substituted the macaroons for ground walnuts...mmmm....

This is a very good cheesecake, however it was not done after 40 min. at a 375 degree oven. I cooked it for another 15 min. (55 min in total) and the cheesecake was done but the crust was a lit...

This recipe is great, especially if you use the ingredients that you are being told to use!!

My daughter and I made this and it came out great! It was so good that the neighbors made the same cake 2 days later! It also works in a 10 1/4" springform pan but only cook it for about an hour.

Very good recipe. I did leave it in five minutes longer than the recipe called for. Better alternative to Passover boxed dessert mixes, and easy enough for anyone to make. I would definitely ...

This is awesome better try it.

Made this for two different Seders & both groups loved it. Did make it day before & thought this really helped in both the setting of the cheesecake & the ease In taking it out of pan next day...

Great cheesecake. I needed 5 extra mins in oven. Also it is best to not over mix after the eggs and I always opt to put the cheesecake in a water bath while cooking to avoid cracks (also avoid o...