Why You’ll Love Chocolate Cheesecake Recipe

This chocolate cheesecake is easy to make with just a few simple ingredients and delivers a velvety, melt‑in‑your‑mouth experience. The chocolate flavor is intense but not overpowering, and the optional cookie crust adds a delightful contrast in texture. Perfect for chocolate lovers and special occasions alike.

Ingredients

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

24 oz cream cheese or vegan cream cheese
2 cups yogurt
1/2 cup unsweetened cocoa powder
1/4 cup Dutch cocoa powder or additional unsweetened
3/4 cup sugar or pure maple syrup or xylitol
2 tsp pure vanilla extract
1 chocolate cookie crust (or optional crust of choice)

Directions

Let the cream cheese come to room temperature so it’s easier to blend.
Prepare your chocolate cookie crust in a 9‑inch springform pan, if using, and set it aside.
Preheat your oven to 350°F (175°C). Meanwhile, fill a baking pan about halfway with water and set it on the lower oven rack — this creates a moist environment for baking.
Add all cheesecake ingredients to a blender or food processor and beat until smooth. Avoid over‑mixing to prevent air bubbles that can cause cracking.
Spread the chocolate filling into the prepared crust or directly into a parchment‑lined springform pan for a crustless version.
Place the cheesecake on the center rack and bake for 30 minutes. Then turn off the oven without opening the door and let the cake sit inside for an additional 5 minutes.
Remove from the oven and let cool on the counter. Once cooled, transfer the cheesecake to the refrigerator, uncovered, for at least 4 hours to firm up.
Slice and serve chilled.

Servings and timing

Makes 1 cheesecake (about 12 slices)
Cook time: 30 minutes
Chilling time: at least 4 hours

Variations

Use Greek yogurt instead of regular yogurt for added protein and tang.
Swap in silken tofu or a plant‑based yogurt to make it vegan.
Add flavor twists like peppermint extract or swirl in peanut butter for a unique cheesecake variation.
Top with berries, chocolate ganache, or whipped cream to complement the rich chocolate flavor.

Storage/Reheating

Store leftover cheesecake covered in the refrigerator for up to 4 days.
For longer storage, freeze individual slices in an airtight container for up to 2 months.
Thaw frozen slices in the refrigerator before serving.

FAQs

How do I prevent my cheesecake from cracking?

Avoid over‑mixing the batter and let the cheesecake cool gradually by keeping it in the oven with the heat off for a few minutes after baking.

Can I make this cheesecake without a crust?

Yes, simply pour the filling into a parchment‑lined pan and bake as directed for a crustless cheesecake.

What can I use instead of yogurt?

You can substitute sour cream or a dairy‑free yogurt of your choice.

Can this recipe be made vegan?

Yes — use vegan cream cheese and plant‑based yogurt.

Do I have to use a water bath?

No, but placing a pan of water in the oven adds moisture which helps prevent cracking.

Can I prepare this cheesecake ahead of time?

Absolutely — making it a day ahead gives it time to chill and enhances the texture.

What toppings go well with chocolate cheesecake?

Fresh berries, whipped cream, chocolate shavings, or caramel sauce are excellent choices.

How should I slice the cheesecake cleanly?

Use a hot, clean knife and wipe it between cuts for smooth slices.

Can I make this sugar‑free?

Yes — substitute sugar with xylitol or another preferred sugar‑free sweetener.

How long does it take to firm up in the fridge?

For best results, chill for at least 4 hours, but overnight is ideal.

Conclusion

This chocolate cheesecake recipe delivers rich chocolate flavor with a smooth, creamy texture and minimal fuss. Whether you choose a cookie crust or keep it crustless, it’s a crowd‑pleasing dessert perfect for holidays, celebrations, or a decadent weekend treat. With simple ingredients and clear steps, you’ll love how easy it is to enjoy a homemade cheesecake that tastes like a special occasion dessert every time.