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Double Chocolate Cheesecake

Double chocolate cheesecake is rich and creamy with a cookie crumb crust. It tastes just like from a bakery but can easily make at home.

Made with a chocolate cookie crust, creamy cheesecake chocolate filling and chocolate drizzle topping, it truly is a chocolate lovers dream!

Double chocolate cheesecake on cake stand with slice and fork on a plate in front. Small bowl of chocolate chips in background.

Incredible Chocolate Dessert

This is a truly decadent dessert loaded with chocolatey goodness! We are big cheesecake lovers over here. It’s our favorite. My dad used to make his famous cheesecake every year for Christmas – it was a tradition that instilled my LOVE for the dessert.

  • This takes traditional cheesecake recipes to the next level – with a chocolate crust, chocolate ganache filling and chocolate topping! It’s rich, creamy and utterly delicious. Really, we should call this a triple chocolate cheesecake!
  • It’s the perfect dessert to serve to guests for any type of celebration. We love serving this as an adult birthday cake over here!
  • Homemade chocolate cheesecake is surprisingly easy. The secret is to mix ingredients really well with a hand mixer.
  • The best cheesecake is chilled overnight in the fridge before serving. Prep this dessert the night before serving for best results.

I am a big fan of extra chocolate in desserts. From double chocolate chip cookies (taste just like from the bakery) to chocolate angel food cake and a healthier double chocolate beet brownies, you really can’t go wrong with more chocolate!

Double chocolate cheesecake on a cake stand.

Recipe Ingredients

  • CREAM CHEESE: This great recipe uses two packages of plain original cream cheese. Each package is usually 250 g.
  • CHOCOLATE: It’s important to use dark baker’s chocolate and not chocolate chips in this recipe. This is because baker’s chocolate is designed to melt with better consistency than chocolate chips would. You’ll need 8 oz of baker’s chocolate which equals 2 packs. I do not recommend using cocoa powder as it won’t give the same results.
  • HEAVY CREAM: This can also be called whipping cream depending on where you’re from. As a substitute, you could use sour cream.
  • CHOCOLATE CRUMBS: My grocery store was out of chocolate baking crumbs so I improvised by using chocolate cookies. If you can, look for oreo baking crumbs or chocolate graham cracker crumbs in the “baking” section of your grocery store. Alternatively, you can create a graham cracker crust like our dad’s famous cheesecake recipe does.
  • SUGAR: You can use brown sugar or coconut sugar.
  • OTHER: You’ll also need unsalted butter, eggs, and vanilla extract.
Five steps to make chocolate cheesecake: press crust into springform pan, mix cream cheese, mix chocolate with hand mixer, poured cheesecake in springform pan, and finished cheesecake with melted chocolate drizzled overtop.

How To Make This Easy Chocolate Cheesecake Recipe

  1. Add melted butter, cookie crumbs, and brown sugar to a bowl. Mix together and press into greased springform pan.
  2. Microwave the baker’s chocolate for 1-2 minutes, stirring halfway through.
  3. Blend the cream cheese, heavy cream and vanilla extract together in a large bowl using a hand mixer. Add eggs and melted chocolate and blend until smooth and creamy.
  4. Pour the filling into the pan on top of the crust. Bake until almost set (a little jiggly in the center). Let cool at room temp, then add to the fridge to chill overnight. Drizzle melted chocolate over top over chilled cheesecake. Serve and enjoy!

Leftovers can be stored in an airtight container in the fridge for up to 4-5 days.

This cake tastes delicious on its own. But you can also serve it with a side of whipped cream, ice cream or strawberry sauce for more indulgence.

Double chocolate cheesecake on cake stand, kitchen towels, silver pie server, bowl of chocolate chips surround the cake.

Recipe Tips

  • Cookie baking crumbs or chocolate graham cracker crumbs are the ideal ingredient for the crust. Unfortunately, I wasn’t able to find them locally and had to improvise with chocolate cookies. If you can’t find store-bought crumbs, try looking for oreo cookies to make an oreo cookie crust. Add the cookies to a food processor and blend until they form a crumb texture. You can also add them to a plastic bag and crumble them with a rolling pin.
  • Use baker’s chocolate to get the perfect consistency for this cake. Melting chocolate chips will not give you the same results.
  • The key to a creamy chocolate filling is in the cream cheese. Let the cream cheese sit at room temperature for an hour or two before using it. This will create a smoother consistency when mixing.
  • Spray the springform pan with nonstick cooking spray before adding the crust. This will ensure that it’s easier to cut and serve.
  • After baking, the cheesecake needs to cool then chill completely overnight in the fridge for the best results. Plan to make this dessert in advance so that you don’t skip this step.
  • Pro Tip: You don’t need a piping bag to create the chocolate decoration. Instead, use a sandwich bag! Add the melted chocolate and seal the bag tightly. Then snip off a small piece of one corner. Run the melted chocolate back and forth to create lines over the cake. Go back and forth until you’re happy with the results. Use dark chocolate or white chocolate for this design.
  • Alternatively, you can use chocolate shavings or chopped chocolate for cheesecake topping.

More Dessert Recipes

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Double Chocolate Cheesecake

This double chocolate cheesecake is rich and creamy. Made with a chocolate crust, filling and topping, it truly is a chocolate lover's dream!
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings

Ingredients

  • 1 ¾ cups chocolate graham cracker crumbs - or oreo baking crumbs or chocolate cookies
  • 2 Tbsp brown sugar - or coconut sugar
  • cup unsalted butter - melted
  • 8 oz dark bakers chocolate - bittersweet chocolate (equals 2 packages)
  • 8 oz plain cream cheese - (2 packages)
  • cup heavy cream - or whipping cream
  • 2 tsp vanilla extract
  • 2 eggs

Instructions

Prepare The Crust:

  • Preheat the oven to 325°F. Spray the springform pan with non-stick cooking spray on bottom and sides.
    springform pan with avocado oil spray
  • If using chocolate cookies, add them to a food processor and mix until they form fine crumbs. (If you're using store-bought crumbs you can skip this step).
    ground chocolate cookies in a food processor
  • Add chocolate crumbs, melted butter and brown sugar to a bowl and mix together.
    ground cookies, butter and sugar in a white bowl
  • Add the ground cookie mixture to pan and press into the bottom to create the crust. Set aside for now.
    chocolate crust in springform pan with grey spatula beside it

Prepare The Cheesecake Filling:

  • Heat 6 oz of the bakers chocolate in a microwave-safe bowl (1 ½ bars) for 1-2 minutes. Stir halfway through.
    8 oz of bakers chocolate in a white bowl
  • Carefully remove from microwave and set aside to let cool for a minute.
    melted bakers chocolate in white bowl with mini spatula and kitchen towel underneath
  • Add the cream cheese, heavy cream and vanilla extract to a white bowl.
    white bowl with cream cheese, vanilla and heavy cream and spatula
  • Using and hand mixer, mix until smooth and creamy, about 1-2 minutes.
    beaten cream cheese mixture in white bowl with hand mixer beside it
  • Add the two eggs and melted chocolate to the blended cream cheese.
    creamed cream cheese, eggs and melted chocolate in white bowl
  • Blend with hand mixer until smooth and creamy. Scrape down sides of the pan as you go.
    chocolate cream cheese mixture with hand mixer beside it
  • Use a spatula to scrape sides of bowl and pour into the sprinform pan. Give pan a gentle tap on the counter and smooth the top with a spatula to get an even layer.
    uncooked chocolate cheesecake in springform pan
  • Bake for 50-55 minutes, or until almost set. There should be a slight jiggle in the center. Remove from oven and let cool on counter for 30 minutes, then add to the fridge to chill overnight.
    cooked chocolate cheesecake in springform pan
  • Once fully chilled, remove the springform pan ring.
    chocolate cheesecake on white counter
  • Melt 2 oz of bakers chocolate in the microwave for 1 minute. Add it to a sandwich bag and seal tightly. Snip off a very tiny piece of one bottom corner.
    small bag with melted chocolate beside and a pair of scissors
  • Use melted chocolate to create drizzle lines over the top of the cheesecake. Run back and forth slowly until you've created enough lines for the desired effect.
    Add cheesecake back to the fridge until you're ready to slice and serve.
    melted chocolate drizzled overtop of cheesecake with plate and bag of melted chocolate in background

Recipe Notes:

  • Leftovers can be stored in an airtight container in the fridge for up to 4-5 days.
  • Place the springform pan on a baking sheet or roasting pan lined with foil or parchment paper. Pour the cheesecake batter into the springform pan.
  • Cookie baking crumbs or chocolate graham cracker crumbs are the ideal ingredient for the crust. Unfortunately, I wasn’t able to find them locally and had to improvise with chocolate cookies. If you can’t find store-bought crumbs, try looking for oreo cookies to make an oreo cookie crust. Add the cookies to a food processor and blend until they form a crumb texture. You can also add them to a plastic bag and crumble them with a rolling pin.
  • Use baker’s chocolate to get the perfect consistency for this cake. Melting chocolate chips will not give you the same results.
  • The key to a creamy chocolate filling is in the cream cheese. Let the cream cheese sit at room temperature for an hour or two before using it. This will create a smoother consistency when mixing.
  • Spray the springform pan with nonstick cooking spray before adding the crust. This will ensure that it’s easier to cut and serve.
  • After baking, the cheesecake needs to cool then chill completely overnight in the fridge for the best results. Plan to make this dessert in advance so that you don’t skip this step.
  • Pro Tip: You don’t need a piping bag to create the chocolate decoration. Instead, use a sandwich bag! Add the melted chocolate and seal the bag tightly. Then snip off a small piece of one corner. Run the melted chocolate back and forth to create lines over the cake. Go back and forth until you’re happy with the results. Use dark chocolate or white chocolate for this design.
  • This cake tastes delicious on its own. But you can also serve it with a side of whipped cream, ice cream or strawberry sauce for more indulgence.
Nutrition
Calories: 454kcal | Carbohydrates: 33g | Protein: 6g | Fat: 34g | Sodium: 286mg | Sugar: 25g

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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