My Mother’s Chocolate Lovers Cheesecake
Chocolate Lovers Cheesecake is a simple recipe that makes individual cheesecakes and is perfect to serve for Valentine’s Day or a brunch. Decadent chocolate cheesecake with a chocolate ganache layer that is topped with dollops of whipped cream and a swirled chocolate heart candy.
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Chocolate Lovers Cheesecake is a simple recipe that makes individual cheesecakes (or one 8 inch) and is perfect to serve for Valentine’s Day or a brunch. Decadent chocolate cheesecake with a chocolate ganache layer that is topped with dollops of whipped cream and a swirled chocolate heart candy.
My Mother’s Chocolate Lover’s Cheesecake: A Rich, Decadent Dessert
If you’re searching for the ultimate chocolate cheesecake recipe, look no further! This Chocolate Lover’s Cheesecake is rich, creamy, and packed with deep chocolate flavor—just like the one my mother used to make. Perfect for special occasions, holiday gatherings, or whenever you need a decadent dessert, this cheesecake is sure to impress. With a velvety chocolate filling, and a luscious ganache topping, every bite is pure bliss.
Whether you’re a beginner baker or a seasoned pro, this recipe is easy to follow and delivers restaurant-quality results. Let’s dive into this indulgent chocolate cheesecake that will have everyone asking for seconds!
Cook’s Notes
Before we get started, here’s what makes this Chocolate Lover’s Cheesecake so special:
- Crowd-Pleasing Dessert: A guaranteed hit at parties, potlucks, brunch, and family gatherings.
- Creamy & Rich Texture: The combination of cream cheese, sour cream, and melted chocolate creates an ultra-smooth, velvety filling.
- Decadent Oreo Crust: A buttery Oreo cookie base adds the perfect crunch and chocolatey depth.
- Easy to Customize: Top with fresh berries, whipped cream, or chocolate shavings for extra flair.
- Make-Ahead Friendly: This cheesecake tastes even better after chilling overnight, making it perfect for entertaining.
Ingredients You’ll Need
Gather these high-quality ingredients for the best results:
Chocolate Cheesecake Filling:
- 11 oz (1 1/2 packages) cream cheese, softened to room temperature
- 1/3 cup granulated sugar
- 1/4 cup butter, softened to room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate, melted and slightly cooled
- 1 cup heavy cream
Chocolate Ganache Topping (Optional but Highly Recommended!):
- 2 tablespoons water
- 4 oz dark chocolate, finely chopped
For the Whipped Cream Icing
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions to Make Chocolate Cheesecake
Follow these step-by-step instructions for a perfect, crack-free cheesecake:
1. Make the Chocolate Cheesecake Filling
- Melt the semi-sweet chocolate chips in a double boiler over low heat and stir until melted.
- Combine cream cheese and butter in the bowl of an electric mixer with the paddle attachment until fluffy and smooth.
- Add sugar and vanilla extract and beat well, scraping down the sides. Add melted chocolate and beat to combine.
- In another bowl, add the heavy cream and beat until stiff peaks form. Fold into the chocolate cream cheese mixture gently.
2. Make the Cheesecake
- Spoon mixture into a springform mold lined with aluminum foil (or use 2 1/2 inch cookie cutters set on a parchment lined baking sheet to make individual cheesecakes).
- Chill the mixture for 1 to 2 hours. Invert onto a serving platter and remove the aluminum foil.
3. Make the Ganache Topping
- In a microwave safe bowl, add the dark chocolate and water. Cook for 30 second intervals until the mixture is melted. Cool slightly. Pour ganache over the cheesecake and set aside.
4. Make the Whipped Cream Topping
- In a medium bowl, add the whipped cream, powdered sugar, and vanilla extract and beat until stiff peaks form. Fill a pastry bag fitted with a tip of your choice and pipe on the top of the cheesecake. Serve or chill immediately.
Tips and Tricks
For the best chocolate cheesecake ever, keep these pro tips in mind:
✔ Room Temperature Ingredients – Ensure cream cheese, and butter are at room temperature for a smooth, lump-free batter.
✔ Chill Well – Chill the cheesecake well before adding the ganache later to prevent the cheesecake from melting.
✔ Use High-Quality Chocolate – The better the chocolate, the richer the flavor! Semi-sweet or dark chocolate works best.
FAQs
Yes! You can make a quick oreo or graham cracker crust by crushing 2 cups of cookies or crackers and mixing with 6 tablespoons of melted butter. Press into the molds and bake for 10 minutes before proceeding to the cheesecake mixture.
Absolutely! As written, this recipe is gluten-free, but if you’re opting for a cookie or cracker crust, make sure you select gluten-free varieties.
Overbaking, sudden temperature changes, or overmixing can cause cracks. Follow the slow cooling method for best results.
Cover tightly and refrigerate for up to 5 days. You can also freeze the mini cheesecakes for up to 3 months. Thaw overnight in the fridge.
Yes, but the cheesecake will be sweeter. Semi-sweet or dark chocolate balances the richness better.
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Chocolate Lovers Cheesecake Recipe
Ingredients
Cheesecake
- 1 ½ cups semi-sweet chocolate chips
- 11 ounces cream cheese, softened
- ⅓ cup sugar
- ¼ cup butter, room temperature
- 1 ½ tsp vanilla extract
- 1 cup heavy cream
Ganache
- 4 ounces dark chocolate
- 2 tbsp water
Whipped Cream Icing
- ½ cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla
Instructions
- Melt chocolate chips in top of a double boiler over low heat. Stir until melted. Combine cream cheese and butter in the bowl of an electric mixer with the paddle attachment until fluffy and smooth. Add sugar and vanilla and beat well, scraping down the sides. Add melted chocolate and beat to combine.
- In another bowl add the heavy cream and beat until stiff peaks form. Fold into the chocolate cream cheese mixture gently. Spoon mixture into a springform mold lined with aluminum foil (or sure 2 1/2 inch cookie cutters as I did that are set on a parchment lined baking sheet). Chill the mixture for 1 to 2 hours. Invert onto a serving platter and remove the aluminum foil.
- In a microwaveable dish add the dark chocolate and water and cook for 30 second intervals until the mixture is melted. Let cool slightly. Pour over the top of the cheesecake and set aside.
- In another bowl add the whipped cream icing ingredients and beat until stiff peaks form. Fill a pastry bag fitted with the tip of your choice (I used a #96 star tip). Pipe icing on the top of the cheesecake and serve immediately, or chill until ready to serve.
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Notes
Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
Final Thoughts
This Chocolate Lover’s Cheesecake is the ultimate indulgence—creamy, rich, and loaded with chocolate in every bite. Whether you’re celebrating a special occasion or just treating yourself, this homemade no-bake cheesecake is sure to satisfy your sweet tooth.
Pro Tip: Serve with a dollop of whipped cream, fresh raspberries, or a drizzle of caramel sauce for an extra-decadent touch.
Ready to bake? Preheat that oven and get ready for the best chocolate cheesecake of your life! Don’t forget to share your creations online—tag us so we can see your masterpiece! 🍫✨
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
Wonderful dessert. I made it for my husband for Valentines Day—such a hit!!!
I made this for tomorrow but just hot to thinking the whipping cream might loosen and be too wet tomorrow. Have you made this the day before with success?
Its not ganache if there’s. No milk or cream in it..but the recipie sounds delish!
Thank you so much for sharing this recipe! I served it at a dinner party tonight and we all unanimously decided that it would be a new tradition. The only thing I did differently was to put foil in individual muffin cups to make personal sized cheesecakes … Then added strawberries on top of the whip.
Wow! I am sure my Mom is smiling down on us right now. She loved this recipe and I know she’d be so happy to know that others are enjoying it as much as she did. Thank you for letting me know and now I want a cheesecake in a bad way!! Thanks for making my day! xo Heather
This was really great! My family and I loved it. This is a keeper. Thank you!
So glad you enjoyed it Caroline. My Mom (Carolyn) made this recipe every Valentine’s Day. It was her pride and joy recipe. So glad I get to share it with you and everyone else. Thanks for commenting!! You made my night!
Thank you so much for posting your mother’s cheesecake recipe, it IS killer! She must’ve been quite a woman. I made it yesterday for my husband and daughter and it was definitely a hit. While my husband ate it, he was doing what I call his “happy food dance”. He gets a certain glazed-over look on his face and kind of bounces a bit in his chair when he really, really likes what he’s eating. My little girl asked if she could have it everyday, ha. I’m looking forward to trying more of your recipes. Thanks again!
what a great comment Dawn. You totally made my day! I’m so glad you enjoyed it. This was my mom’s specialty! She sure loved her chocolate. 🙂 Thank you again for popping in to let me know how you enjoyed the recipe. xo ~Heather