Whether it’s a mini chocolate cheesecake or a giant cheesecake with chocolate filling, chocolate cheesecakes are perfect to satisfy a sweet tooth. Chocolate cheesecakes are easy to make and the easiest version of them is no-bake chocolate cheesecake. This article depicts an ultimate no-bake chocolate cheesecake recipe as well as a baked version for cheesecake lovers.
Chocolate Cheesecake Recipe (Baked Version)
This baked chocolate cheesecake has a cookie crust and chocolate filling topped with tantalizing chocolate ganache and grated chocolate.
For Chocolate Cheesecake:
- 4 eggs + yolks of 2 eggs
- 20 oz. cream cheese
- 1 cup heavy cream
- 12 oz. dark chocolate (chopped)
- 1/4 cup brown sugar
- 1 cup granulated sugar
- 3 Tbsp. cocoa powder
- 1 Tsp. vanilla extract
- Chocolate ganache
- Grated chocolate (for garnishing)
- 2 cup chocolate wafer crumbs
- 1/4 cup butter (unsalted)
Blend together wafer crumbs and butter in a bowl. Make sure to melt the butter before mixing it with crumbs. Transfer this crust mixture into a lined springform pan and apt the pan before baking it in an oven preheated to 163°C for 10 minutes. Take out the crust and set it aside to cool it down.
Now melt the chocolate in the oven. Take a blender and blend the cream cheese for 2 or 3 minutes. Stir in sugars, eggs, egg yolks, cocoa powder, and heavy cream. Next, add the melted chocolate and vanilla extract and blend for another minute. Spoon this chocolate filling on the baked crust while spreading it evenly. Use a knife to level the chocolate filling.
Prepare a water bath by placing the springform pan in a large pan and filling the large pan with enough hot water. Bake the cheesecake for an hour or until the cake is set completely. Take out the cheesecake and allow it to cool before transferring in the refrigerator. Chill for 7-8 hours and then top it with chocolate ganache and garnish with grated chocolate. Slice the cheesecake and serve with a cold beverage!
Chocolate Cheesecake Recipe (No-Bake Version)
This no-bake chocolate cheesecake is the simplest and easiest cheesecake to make. This savory chocolate dessert uses digestive biscuits for making the crust. You can top the chocolate cheesecake with nuts, chocolate sauce, or jam.
For Chocolate Cheesecake:
- 1/2 cup double cream
- 4 oz. caster sugar
- 5 oz. dark chocolate
- 2 Tsp. cocoa powder
- 7 oz. cream cheese
For The Base:
- 5 oz. digestive biscuits
- 1.7 oz. melted butter
- 1 Tbsp. caster sugar
Blend the digestive biscuits in a blender until smooth. Transfer the biscuit crumbs in a bowl and mix with melted butter and sugar. Line a springform tin and pour the biscuit mixture over it and then press it down. Chill the biscuit crust for an hour.
Melt the dark chocolate in the microwave or over the flame and allow it to cool. Take the double cream in a large shallow bowl and whisk it using a handheld or electric whisk until it gets fluffy. Add cocoa in the cream and blend well. Now blend the caster sugar with cream cheese and add in it cooled chocolate as well as the cream mixture.
Pour this chocolate cheesecake mixture on the biscuit crust and level it with the help of the back of a spoon. You can also use a knife for leveling the cheesecake mixture. Either freeze the cheese for 3 hours or refrigerate it overnight before serving. You can pour some chocolate sauce or ganache, nuts, or some kind of jam over the chocolate cheesecake. Serve the cheesecake with your favorite beverage!