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4.3 from 30 votes

The Ultimate Chocolate Cheesecake

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Chocolate cheesecake
Chocolate cheesecake

This yummy and delicious chocolate cheesecake is everything you want. It has to be rich, dense, moist, and divine chocolate. Not only that, but it is simple to make, requiring neither unusual ingredients. If you’re looking for a rich and very chocolaty dessert, this chocolate cheesecake is all you want.

There is no hard and fast rule applies to bake a yummy chocolate cheesecake .it is as simple as baking other cheesecake but it needs a delicacy in cooking rather than a quick method.

For a chocolate lover when it tempted to a special chocolate dessert wants that it melts in the mouth and it should be fudgy and smooth. Well, this chocolate cheesecake is the one that fulfills all the chocolate lovers’ desires.

For a taste twist, you can add cherry or strawberry topping over this chocolate cheesecake, and its taste will explode in your mouth and tantalize your taste buds. You will feel like divine heaven.

The other twist on this yummy cheesecake is the Oreo biscuits instead of using graham crackers. The nutty and chocolaty taste of dark cookies gives it great texture and taste with the multi-colored layer that mesmerized the eyes of a watcher. You will fall in love with this divine chocolate cheesecake while baking it and everyone falls in love while having the first bite of this yummy delicacy.

Chocolate cheesecake

Recipe Card

The Ultimate Chocolate Cheesecake

4.3 from 30 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
This chocolate cheesecake is rich, moist, dense and super chocolatey; this cake has everything you want in a classic chocolate cheesecake.
The cheesecake is incredibly delicious, made with a cookie base and topped with a creamy cheesecake filling.


For The Base

  • 15 Pieces / 15 Pieces Oreo (Or Any Chocolate Biscuits)
  • 4 Tbsp / 59.15 ml Butter (Melted)

For The Cake

  • 2 Cups / 454 g Cream Cheese (Softened)
  • 1 Cup / 200 g Sugar
  • 1 Cup / 236.59 ml Whipping Cream (Cold)
  • 4 Tbsp / 59.15 g Greek Yogurt
  • 1 Tsp / 4.93 ml Vanilla Essence
  • 200 Grams / 200 Grams Semisweet Dark Chocolate (Melted)
  • 1 Tbsp / 14.79 g Cocoa Powder
  • 3 Large / 3 Large Eggs

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  • In a food processor crush the Oreos into fine crumbs (you can also use a ziplock bag to do this step). Add melted butter to that and mix until combined.
  • Transfer the cookie crumbs into an 8-inch springform pan (nonstick/greased). Press the crumbs evenly onto the bottom of the pan, set aside.
  • Preheat oven to 325°f (160°c).
  • Cut the chocolate bar into small pieces unless you’re using chocolate chips.Then melt the chocolate in a heatproof bowl on a double boiler, making sure the bottom of the bowl isn’t touching the simmering water.
  • Once the chocolate is completely melted, set aside and let it cool slightly.
  • In a large bowl, beat the cream cheese and sugar on medium speed until smooth, scraping the sides of the bowl as necessary.
  • Add yogurt, whipping cream and vanilla essence, beat on low until combined. Add in the melted chocolate, cocoa powder and mix well. Then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.
  • Using foil double wrap the bottom of the springform pan, sealing it tightly to prevent water from getting into the pan.
  • Place the springform pan into a larger pan/tray and pour boiling water into the larger pan, making sure the water level doesn’t come up higher than the foil. The water level shouldn’t be more than a third of the springform pan.
  • Bake the cheesecake for 60-70 minutes or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
  • Allow the cheesecake to completely cool at room temperature. Then refrigerate overnight.
  • Carefully run a knife around the sides of the pan to loosen the cake, before releasing the cake from the pan and slicing. For a cleaner cut dip the knife into hot water before slicing.
  • Store the cake/cake slices in an airtight container in the refrigerator, for up to 5 days.


YouTube video
Nutrition Facts
The Ultimate Chocolate Cheesecake
Amount per Serving
% Daily Value*
Saturated Fat
* Percent Daily Values are based on a 2000 calorie diet.

This calculation is done by assumption calculated by an API. Please use our nutrition information just to get an idea about the recipe, consult a nutritionist if you need exact nutrition information.

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23 Responses

  1. 4 stars
    Excellent but the biscuit base perled off when i took it out of the tin. Friends like it enough to want the recipe so it must be good. Big question as there are only two if us: will it freeze?

  2. 3 stars
    this recipe had a very odd taste to it…i followed it to the T but it had a very weird smell and taste to it. i wouldnt recommend.

    • 5 stars
      I have tried this 2 times. Both time came out wonderful. Everyone liked it. This is a chocolate cheesecake, all the ingredients are pretty common. If you find very odd taste, then maybe you don’t like cheesecake.

      • 2 stars
        I’ve made cheesecake recipes once a week for the past 5 weeks… and it’s never had a taste or smell like that one. I really would not recommend this recipe. Not sure why you got so offended seeing as its not your recipe.

      • All I’m saying is that it tastes to me like mousse au chocolat. Literally!
        My cousin, the one who suggested me the recipe and she lives in an other country (15³kms away), has the same experience.
        Definitely, not a bad smell but a very fluffy and tasty mousse au chocolat… not a cheesecake…