The Best Chocolate Cheesecake


This chocolate cheesecake recipe has a chocolate cookie crust, creamy chocolate-cream cheese filling, and a rich chocolate topping for chocolaty goodness all the way through!

Prep Time:
20 mins
Cook Time:
50 mins
Chill Time:
4 hrs
Total Time:
5 hrs 10 mins
1 9-inch cheesecake

This mousse-like chocolate cheesecake recipe features a simple cookie crust and decadent ganache topping.

Chocolate Cheesecake Ingredients

These are the simple ingredients you’ll need to make this homemade chocolate cheesecake recipe: 

  • For the crust: Chocolate cookie crumbs, butter, and white sugar
  • For the filling: Heavy whipping cream, chocolate chips, cream cheese, white sugar, cocoa powder, eggs, and vanilla extract
  • For the topping: Chocolate chips, heavy whipping cream, and vanilla extract

How to Make Chocolate Cheesecake

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make chocolate cheesecake: 

  1. Make the crust and press it into a prepared springform pan. Bake and cool.
  2. Make the filling according to the detailed instructions below.
  3. Pour the mixture into the crust and bake until the filling is firm, but jiggly in the center.
  4. Make the topping and pour it over the baked cheesecake, then refrigerate.

How to Store Chocolate Cheesecake 

Cheesecakes should always be stored in the refrigerator and never at room temperature. Store the chocolate cheesecake in an airtight container in the fridge for up to four days.

Can You Freeze Chocolate Cheesecake?

Yes, you can freeze cheesecake. Allow the chocolate cheesecake to set in the fridge, then wrap it tightly in storage wrap. Follow it up with a layer of foil for extra protection from freezer burn. Freeze for up to two months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

“I added homemade caramel sauce and brownies with [chocolate whipped cream],” according to one Allrecipes community member. “Big hit. Thanks for the awesome recipe.”

“This is a simple, but delicious, chocolate cheesecake recipe,” says C Sue Simpson. “I've even been told that it resembles chocolate mousse. The only thing I changed was that I used chocolate fudge-filled Oreo cookies for the crust to add even more chocolate decadence.”

“Loved this recipe,” raves Laura and Mark Kotzer. “Added some fresh raspberries to the top just before it went into the fridge. So good! Will definitely make this again.”

Editorial contributions by Corey Williams


  • 1 ½ cups chocolate cookie crumbs

  • ¼ cup butter, melted

  • 2 tablespoons white sugar

  • ¼ cup semisweet chocolate chips

  • ¼ cup heavy whipping cream

  • 3 (8 ounce) packages cream cheese, softened

  • 1 cup white sugar

  • cup unsweetened cocoa powder

  • 3 eggs

  • 1 teaspoon vanilla extract

  • 1 ½ cups semisweet chocolate chips

  • ¼ cup heavy whipping cream

  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F ( 175 degrees C). Lightly grease a 9-inch springform pan.

  2. To make the crust: Mix 1 1/2 cups chocolate wafer crumbs, melted butter, and 2 tablespoons sugar together in a small bowl until well combined; press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake in the preheated oven for 10 minutes; allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).

  3. To make the filling: Heat 1/4 cup whipping cream and 1/4 cup chocolate chips in a small saucepan, stirring constantly, until chips are melted. Remove from heat and set aside.

  4. Beat cream cheese and 1 cup of sugar with an electric mixer in a large bowl until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and melted chocolate-cream mixture until blended; pour filling over crust.

  5. Bake cheesecake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 to 50 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature.

  6. To make the chocolate topping: Place 1 1/2 cups chocolate chips in a medium bowl. Heat 1/4 cup whipping cream and 1 teaspoon vanilla in a small saucepan, stirring continuously, until just before boiling; pour hot cream over chocolate chips and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate for at least 4 hours to overnight.

Nutrition Facts (per serving)

540 Calories
38g Fat
48g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 540
% Daily Value *
Total Fat 38g 49%
Saturated Fat 23g 113%
Cholesterol 132mg 44%
Sodium 299mg 13%
Total Carbohydrate 48g 17%
Dietary Fiber 3g 10%
Total Sugars 37g
Protein 9g
Vitamin C 0mg 1%
Calcium 75mg 6%
Iron 3mg 14%
Potassium 249mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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