The Best Double Chocolate Cheesecake Recipe

This rich and creamy Chocolate Cheesecake recipe is everything a classic chocolate cheesecake should be! With a crunchy Oreo cookie crust and a decadent chocolate cream cheese filling, it’s perfect on its own, or topped with chocolate whipped cream, chocolate curls, or hot fudge.

Want to save this recipe?

Get this sent right to your inbox, plus great new recipes weekly!

First Name

Email *

Save Recipe

🍫 The BEST Chocolate Cheesecake Recipe

There are times when you want to indulge . . . you NEED to indulge . . . and are caught in the age-old dilemma: chocolate or cheesecake? Well, that dilemma ends here and now. It’s time for chocolate lovers and cheesecake lovers to unite!

Don’t get me wrong, layer cakes are great and brownies really hit the spot — but nothing can compare with a slice of dense, chocolatey cheesecake when it comes to ultimate chocolate indulgence. How chocolatey is it, you ask? Let me count the ways:

• crisp Oreo cookie crust
• thick, rich chocolate cheesecake filling with both cocoa and melted chocolate
• fluffy chocolate whipped cream on top
• sprinkled with chocolate shavings, to really take it over the top!

Best of all, NO WATER BATH required to make this cheesecake! You don’t have to worry about hot water sneaking into your cheesecake while it bakes – just make it and bake it!

🧾 What You’ll Need

Ingredients & Substitutions

Here’s what you need to know as you get ready to make this chocolate cheesecake. Check the recipe card for full ingredient amounts. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Chocolate Crust

• Oreo cookies: Ready-made Oreo crumbs can be difficult to find in stores, so we’ll be using about 10 Oreo cookies to make our own crumbs for the crust.
• Unsalted butter

For the Chocolate Filling

• Cream cheese: Bring the cream cheese to room temperature. It will need about 30 minutes to soften. Be sure to use full fat blocks of cream cheese for the best results. Avoid light, whipped, or tub varieties of cream cheese. Some of these products have additives or stabilizers that will negatively impact your cheesecake’s texture.
• Granulated sugar
• All-purpose flour: Adding a little flour to the batter helps prevent cracks and makes a creamier texture.
• Unsweetened cocoa powder: Since cocoa powder provides much of the chocolate flavor, I recommend using a high-quality cocoa powder. Cheap cocoa powders can be nearly flavorless, or worse, impart a bitter, dusty, or stale flavor. My personal favorite is Cacao Barry Extra Brute – it hits that sweet spot between high quality and affordablity. Look for cocoa that is dutch-processed (alkalized), for a deeper, richer flavor. If you use regular unsweetened cocoa powder, the cheesecake will be lighter color and might have a lighter cocoa flavor.
• Instant espresso powder: A bit of instant espresso powder deepens the chocolate flavor (without making the cheesecake taste like coffee!). You can omit it if you don’t have it on hand.
• Vanilla extract: My favorite vanilla extract is made by Nielsen Massey.
• Semi-sweet chocolate chips: You can use chocolate chips or chopped chocolate bars in this recipe – just make sure you use a high-quality, flavorful chocolate that you enjoy the taste of.
• Heavy whipping cream: For the best results, use heavy whipping cream. It has the highest fat content which adds to the creaminess of the cheesecake. You can also replace it with whipping cream or half-and-half, but not milk.
• Large eggs: Bring the eggs to room temperature. Either let them sit out for 20-30 minutes before you begin, or submerge them in a bowl of warm water for a few minutes to warm them up quickly.

For the toppings

• Heavy whipping cream: For the fluffiest whipped cream, keep the heavy cream cold until you whip it.
• Powdered sugar: Helps to sweeten and stabilize the cream.
• Unsweetened cocoa powder
• Garnish: I topped my cheesecake with chocolate shavings, optional.

Equipment

You won’t need much in the way of specialty equipment to make this decadent dessert–just a few baking basics! (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Springform pan: A springform pan is a MUST for making cheesecakes. Unlike most cake pans, the sides of this pan expand so you can easily remove the cheesecake without damaging it. This recipe calls for an 8-inch pan, but you can also use a 9-inch pan to make a shorter cheesecake.
• Food processor: A food processor will make short work of chopping the Oreo cookies for this recipe, and so much more in the future! If you don’t have one, you can use a rolling pin (and some elbow grease) to crush the cookies.
• Mixer: You can use a hand mixer or stand mixer for this recipe.
• Piping bag and tip:  I like these disposable piping bags because they are washable. I used a large star tip (Ateco #867) for the whipped cream rosettes.
• Large knife: When you get ready to serve this cheesecake you’ll want a large knife like this 8″ chef’s knife. It will make slicing the cake a dream and create nice even cuts.

📸Photo Tutorial: How to Make The Best Chocolate Cheesecake

Here’s a step-by-step overview of how to make this creamy cheesecake! Full instructions are included in the recipe card above.

Make the chocolate cookie crust

1. Mix crumbs and butter: Add Oreo cookies to a food processor and pulse until they’re in fine crumbs. Add melted butter to the processor bowl, and pulse until well combined.
2. Press into pan: Pour the Oreo crust mixture into a springform pan and gently press the crust into an even layer. Bake for 10 minutes, then cool on a wire rack while you prepare the filling.

Make the chocolate filling

3. Beat cream cheese: Add the room temperature cream cheese bricks to the bowl of a stand mixer and mix the cream cheese for 4-5 minutes or until light and fluffy.
4. Add sugar and flour: Add the sugar and flour and mix until just combined.

5. Add cocoa, espresso, and vanilla: Add cocoa powder, instant espresso powder and vanilla. Mix until just combined.
6. Heat cream and chocolate: In a separate bowl, heat the heavy cream until hot (but not boiling). Add in the chocolate chips and allow them to set/melt for 2-3 minutes. Then whisk until smooth.
7. Add melted chocolate mixture: With the mixer on low speed, slowly pour in the chocolate mixture and blend until just combined and smooth.

💭Variations

• Different cookies: Make the crust with chocolate-filled Oreos for a double dose of chocolate flavor. Or, make the crust with another specialty Oreo cookie flavor.
• Mix-ins: Swirl your favorite fruity jam or a couple spoonfuls of chocolate espresso sauce into the batter before you bake it. Try adding some chocolate chips to the filling.
• Dessert sauce: Drizzle with chocolate fudge sauce, caramel sauce or your favorite fruit sauce.
• Toppings: Sprinkle crushed Oreos on top. Embellish with chocolate truffles, chocolate curls, sliced fruit, or chopped nuts.

💡Tips and FAQs for Success

• Beat the cream cheese. I cream the cream cheese for 4-5 minutes at LEAST to make sure it is completely smooth and lump-free before adding in any other ingredients. This insures you have a smooth, consistent batter.
• Use room temperature ingredients. Make sure to bring the cream cheese and eggs to room temperature before using them in the cheesecake. This ensures that everything incorporates together easily.
• Add the eggs last and don’t overmix. Add the eggs one at a time and mix just until the yolk disappears, otherwise the texture of the cheesecake will be off. It’s best to finish mixing by hand to prevent overmixing.
• Test for doneness: Cheesecake is done when the outside edges are set but the center jiggles slightly when you gently wiggle the pan. This is the key to a creamy cheesecake, and I promise the center will set as it cools.
• Cool slowly. After the initial 50 minutes of bake time, turn the oven off but do not take the cheesecake out. Instead, crack the oven door and let it sit for another 20-30 minutes to allow it to cool down slowly. If it cools too quickly, cracks will form.
• Chill overnight. For the best results, let the cheesecake chill in the refrigerator overnight or for at least 6 hours before serving.