Chocolate Cheesecake: the easy dessert recipe for a decadent baked chocolate cheesecake

Total time: 90 Min
Difficulty: Low
Serves: 8 people
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By Cookist

Classic cheesecake just got a chocolatey makeover in this Chocolate Cheesecake recipe. It’s an easy dessert recipe for making a baked and crack-free cheesecake. It’s the perfect combination of fluffy, tangy cream cheese and rich, decadent chocolate. The rich, creamy filling is balanced with a crunchy cookie crust.

Grab the cookies, chocolate, hazelnut cream, and sugar, and get baking! Make sure to check out our tasty tips below to ensure a crack-free, presentation-worthy cheesecake. You can also customize it as you want, so we’ve got you covered. This will be the best chocolate cheesecake you’ve ever had! On the other hand, if you don't feel like turning on the oven, try our no-bake chocolate cheesecake.


Chocolate Cheesecake Ingredients

Cookies – for this recipe, we used Oreos with the cream filling removed; see below for other cookie alternatives.

Cream and cream cheese – use full fat for best results.

Hazelnut – use a hazelnut cream like Nutella.

Sugar – use granulated sugar.

How To Make Chocolate Cheesecake

Making a chocolate cheesecake is easier than you may think.

Making The Chocolate Cheesecake Crust

Start by making your cookie crust. First, crush the cookie crumbs in a food processor, then stir in the melted butter. If you don’t have a food processor, you can also use a wooden roller. Simply place the cookies in a Ziploc bag, close, and crush with the roller.

Making The Chocolate Cheesecake Filling

To make the filling, whisk together the cream cheese with the sugar, cream, vanilla extract, and salt. Beat until smooth. Add the hazelnut cream and eggs and whisk again until smooth, with no lumps.

Baking The Chocolate Cheesecake

Don’t open the oven door while baking, the temperature changes will cause cracks in the cheesecake and might cause it to fall apart. Another big reason for cracked cheesecake is overbaking. You want to bake it to a point where it’s still somewhat jiggly in the middle.

Allow the cheesecake to cool slowly to prevent cracks from forming. Let the cheesecake cool completely to room temperature.

Making The Chocolate Ganache

To make the chocolate hazelnut icing, warm the milk first (you can use the stove or the microwave), and pour over the hazelnut cream. Stir until smooth. Finally, pour the ganache over the cheesecake and let it set in the refrigerator.


Do You Need a Water-Bath for Baking a Cheesecake?

A water bath is essential to prevent cracks, so don’t make the cheesecake without one. The water prevents the cheesecake from drying out, which prevents the formation of cracks in the cheesecake.

To make a water bath, place the filled springform cake tin in a larger oven-safe container filled with water. There should be about ½” to 1” inch of water.

Tips For Making The Best Chocolate Cheesecake

Instead of Oreos for the crust, you can also use vanilla wafers, shortbread cookies, or graham crackers.

Use high-quality, natural cocoa powder for best results.

It’s important to let the ingredients warm up to room temperature, this will ensure a smooth and silky cheesecake.

For a shortcut, you can use a cheesecake box mix for the filling.

Make sure to use superfine powdered sugar for the filling, otherwise, it will have a granular texture.

For best results, use Philadelphia cream cheese. You can also use mascarpone cheese in place of the cream cheese.

For coffee flavor, add a teaspoon of instant coffee (or ½ tsp of ground cinnamon) to the chocolate filling base before whisking.

It’s important to let the ingredients warm up to room temperature, this will ensure a smooth and silky cheesecake.

Make this Chocolate Cheesecake into small “bars”. Follow the recipe, but instead of a round springform cake tin, use a rectangular tin, and once the cheesecake has been set, slice it in bars.


How To Store Chocolate Cheesecake

You can keep the Chocolate Cheesecake in the refrigerator for up to 4 days—make sure to store it in an airtight container.

Can You Freeze Chocolate Cheesecake?

The cheesecake also freezes well. Store it in an airtight container for up to 3 months. To serve it, thaw in the refrigerator.

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for the base
250 g
butter, melted
6 tbsp
for the filling
Cream Cheese
680 g
180 ml (6 oz)
Granulated sugar
150 g
Vanilla Extract
1 tbsp
1/2 tsp
hazelnut cream like Nutella
2 cups
eggs, beaten
for the glaze
hazelnut cream like Nutella
1 cup
120 ml (4 oz)


Place the cookies in a food processor or blender. Process to a fine crumb.

Transfer the crumbs to a mixing bowl, add the melted butter, and stir to combine.

Transfer the crumb mixture to a grease cake tin and press it in with a spoon to form the base. Bake for 10 minutes at 180°C/350°F.

Place the cream cheese in a mixing bowl, and add the sugar, cream, vanilla extract, and salt. Beat until smooth.

Add the hazelnut cream and whisk until smooth.

Add the eggs and mix.

Pour the batter onto the cheesecake base.

Place the cheesecake in a water bath. Bake for 1 hour at 180°C / 350°F.

Make the glaze. Bring the cream to a low boil over medium heat. Pour warm cream over the hazelnut cream and mix.

Pour the glaze over the cheesecake.

Refrigerate for 1 hour. Slice and serve.

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