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:
- Make the crust and press it into a prepared springform pan. Bake and cool.
- Make the filling according to the detailed instructions below.
- Pour the mixture into the crust and bake until the filling is firm, but jiggly in the center.
- 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
