Chocolate Cheesecake – Only 5 ingredients! (Simple recipe)

This is the ultimate chocolate cheesecake recipe, filled with smooth cheesecakes on the outside of homemade chocolate cookies!

The best chocolate cheesecake recipes

Imagine combining a creamy cheesecake with a rich chocolate mousse pie for a truly epic chocolate dessert.

If you are a chocolate lover, then this is your cheesecake.

This is one of my favorite recipes I’ve always loved and guests love it. The velvety texture and decadent chocolate flavor are totally irresistible.

Every bite will melt in your mouth!

Readers also like this chocolate cupcake

Key Ingredients

You only need five ingredients to use this simple double chocolate cheesecake recipe.

Cream cheese: For the best texture, choose full cream cheese (such as Philadelphia brand cheese) or vegetarian cream cheese. I haven’t tried low-fat or fat-free cream cheese so I can’t recommend any alternative.

yogurt: This recipe is used with almost any kind of yogurt, including Greek yogurt or vegetarian coconut yogurt. You can also substitute sour cream or mashed potatoes.

Cocoa powder: If you can find it, I also like to use Dutch cocoa powder, except for the regular unsweetened cocoa powder for a rich brownie flavor.

sugar: This can be granulated sugar, unrefined coconut sugar, or liquid sweeteners such as pure maple syrup or honey. For sugar-free chocolate cheesecakes, use xylitol.

Vanilla extract: For the most natural flavor, compare it to pure vanilla extract instead of imitating vanilla seasoning.

Dark Chocolate Cookies

While you can use any Graham Cracker crust, pastry crust or gluten-free crust, I love the combination of chocolate cheesecakes with Oreo Cookie Crust.

• 24 Oreo or Chocolate Sandwich Cookies
• 1/4 cup butter or coconut oil

Use a food processor or large Ziploc bag to process the cookies including the filling with butter or oil until finely crumbled. Press the No Bake Oreo Crust into a 9-inch spring disc lined with parchment paper. Refrigerate until refrigerated.

Left extra cookies? Making Oreo Cakes

Watch me make recipes

The step-by-step recipe video above.

Tips for different flavors

Turn the kitchen into Your own personal cheesecake factory By whipping a series of fancy homemade cheesecakes.

• Replace a cup of yogurt with harsh or homemade peanut butter to create a chocolate hazelnut flavor. Or add peanut butter as Reese’s cheesecake.
• Add caramel sauce and chopped pecans to the finished pie for turtle cheesecake.
• For protein chocolate cheesecakes, use Greek yogurt or swap in half the yogurt with silk tofu. Replace half of the cocoa powder with chocolate protein powder.
• Decorate the triple chocolate cheesecake with shaved dark, semi-sweet and white chocolate.
• Mix half a teaspoon of pure mint extract with a broken chocolate bar and you’ll get a mint chocolate chip cheesecake.

Chocolate cheesecake topping ideas

Fresh raspberries

Chopped coconut

Coconut Cream

Cherry, blueberries and banana slices

Strawberry jam

Mini Chocolate Chips

Chocolate Truffle (better than Godiva if my opinion isn’t that buzzing)

Chocolate frosting

I added chocolate cream cheese frosting and basic chocolate ganache to the recipe in the photo (see box below).

Want a simple chocolate ganache?

Pour 1/2 cup of warm coconut milk or heavy cream over 4 ounces of chopped chocolate. Let stand for 1 minute and stir until smooth.

How to Make Chocolate Cheesecake

first step: Collect the ingredients and then allow the cream cheese to rise to room temperature so it will be softer and therefore easier to stir.

Step 2: If using crust, prepare the crust of your choice in a nine-inch spring-plate pan. Set the chocolate filling aside.

Step 3: Preheat the oven to 350 degrees Fahrenheit. After preheating, fill all baking trays with half water and place this pan on the lower rack of the oven.

Step 4: Add all chocolate cheesecake ingredients to a blender or food processor. Beat until smooth, but don’t overdo it, which may cause a break later.

Step 5: Sprinkle the chocolate filling into the prepared spring pan. Place the unbaked cheesecake on the center rack in the oven.

Step 6: Bake for thirty minutes. Then turn off the heat without opening the oven door. Let the cake sit in the enclosed oven for another five minutes.

Step 7: Remove from the oven and cool completely on the counter and transfer the still-fixed recipe to the refrigerator. Cold for at least four hours, during which time the pie will be very firm.

The cooling steps are important because they allow the formula to cool gradually, thus preventing rupture.

Store the remaining cheesecake

Once firm, cover the remaining leftover rice warehouse in the refrigerator for up to four days.

Or slice it thinly and then place the individual chocolate cheesecake slices in an airtight container for up to two months.

The frozen cheesecake will be completely thawed before eating and enjoying.

*If you like No baked chocolate cheesecakeuse this breadless cheesecake and then replace corn starch with a third cup of cocoa powder.

10 fancy chocolate desserts impress

Chocolate ice cream

Chocolate Almond Flour Cake

Vegetarian Chocolate Mousse

Peanut Butter Truffle

Ketobroni

Chocolate Banana Bread

Homemade chocolate bars

Avocado Chocolate Mousse

Vegetarian Chocolate Cake

Chocolate wrinkle cookies