Dark Chocolate Cheesecake Recipe

Few desserts come close to the indulgent charm of a dark chocolate cheesecake. Rich, smooth, and deeply satisfying, this baked eggless version is designed for both the chocolate lover and the cheesecake aficionado. With its dense creamy center, crunchy biscuit base, and glossy ganache topping, this heart-shaped dessert is as striking in appearance as it is heavenly in taste.

Whether you’re preparing for a special celebration or simply want a luxurious treat to savor slowly, this recipe delivers on all fronts. It’s egg-free without compromising on richness and bakes to perfection for that authentic, firm-yet-creamy cheesecake texture. Let’s explore how you can bring this chocolate masterpiece to life in your kitchen.

A Cheesecake That Breaks the Rules

Traditional cheesecake recipes often rely on eggs to provide structure and richness. But this eggless dark chocolate cheesecake uses a clever combination of mascarpone, cream cheese, yogurt, and cornstarch to create a texture that’s just as lush and satisfying. The inclusion of dark chocolate and a hint of coffee elevates its flavor, while a buttery biscuit base grounds the dessert with familiar crunch.

Ingredients You’ll Need

This recipe uses simple ingredients available in most kitchens or local grocery stores. Here’s what you need to make both the base and the filling:

Biscuit Base

• 150g digestive biscuits

• 75g clarified butter (ghee), melted and cooled

Cheesecake Filling

• 100g Amul Fresh cream (20% fat)

• 200g dark chocolate, chopped

• 1 tbsp instant coffee powder (optional but recommended)

• 150g cream cheese, room temperature

• 200g mascarpone, room temperature

• 50g thick yogurt, room temperature

• 1.5 tbsp cocoa powder

• 1.5 tbsp cornstarch

• 100g brown sugar

• 1 tsp vanilla extract

• A pinch of salt

Ganache Topping

• 75g dark chocolate, chopped

• 150g cream

The Magic of Method: How to Make This Cheesecake

Creating this cheesecake is a multi-step process, but every stage adds a layer of depth and flavor. Here’s how you do it:

Step 1: Make the Base

Start by preheating your oven to 180°C. Line the outside of a heart-shaped or round baking tin with a double layer of aluminum foil to create a watertight seal. This helps prevent leaks when baking the cheesecake in a water bath.

Crush the digestive biscuits into fine crumbs using a food processor or place them in a Ziploc bag and crush them with a rolling pin. Stir the melted clarified butter into the crumbs until they resemble wet sand. Press the mixture firmly into the base of your tin.

Bake the crust for 10-12 minutes until it’s light golden brown. Set aside to cool completely while you prepare the filling.

Step 2: Prepare the Chocolate Filling

Reduce the oven temperature to 150°C.

In a heatproof bowl, melt the cream and chopped dark chocolate over a double boiler or in short bursts in the microwave. Stir in the instant coffee powder until smooth. The coffee deepens the chocolate flavor without making the dessert taste like coffee.

In a large mixing bowl or stand mixer, combine the cream cheese, mascarpone, yogurt, cocoa powder, cornstarch, brown sugar, vanilla extract, and salt. Mix until smooth and lump-free. Then, gently fold in the melted chocolate mixture and mix until fully incorporated.

Pour the chocolate filling over the cooled biscuit base and smooth the top with a spatula.

Step 3: Bake to Perfection

Place your cheesecake tin into a larger baking pan and fill the outer pan with warm water halfway up the sides. This water bath ensures gentle, even baking and prevents cracks.

Bake the cheesecake for 1 hour, then turn off the oven and let the cheesecake cool inside with the door slightly ajar. This gradual cooling helps the texture stay smooth and firm.

Once cooled to room temperature, cover and refrigerate overnight to allow the flavors and texture to set completely.

The Ganache: A Glossy Chocolate Crown

A rich chocolate ganache takes this cheesecake over the top. Place 75g chopped dark chocolate and 150g cream in a heatproof bowl. Melt them gently over a double boiler, stirring until smooth.

Let the ganache cool at room temperature, whisking occasionally. Once it thickens slightly, pour it over the chilled cheesecake and spread it evenly. You can also let it drip down the sides for a more dramatic effect.

Decorate with fresh berries for color and a tart contrast to the deep chocolate flavor.

Serving Suggestions

Before serving, allow the cheesecake to sit at room temperature for 30 minutes. This enhances the creaminess and allows the flavors to fully express themselves.

Slice with a warm, sharp knife for neat edges. Pair each slice with a dollop of whipped cream, a scoop of vanilla ice cream, or simply enjoy it as is—the cheesecake is more than capable of stealing the spotlight on its own.

Why You’ll Love This Dark Chocolate Cheesecake

• Eggless but rich: Thanks to mascarpone and cream cheese, you won’t miss the eggs at all.

• Deep chocolate flavor: Dark chocolate and coffee powder add intensity.

• Balanced sweetness: Brown sugar offers a caramelized depth, keeping the sweetness in check.

• Customizable: Use any shape of pan, add nuts, swap berries, or infuse orange zest into the ganache.

• Perfect for occasions: Its elegant look and taste make it ideal for Valentine’s Day, anniversaries, or dinner parties.

Final Thoughts

This dark chocolate cheesecake is more than a dessert—it’s an experience. Each bite offers layers of contrast: smooth chocolate, slight tang from yogurt and cream cheese, the crunch of biscuit base, and the silkiness of ganache. And it’s all eggless, making it a great option for those with dietary restrictions.

Baking this cheesecake is a little like crafting edible art. It’s therapeutic, rewarding, and guaranteed to impress. Whether you’re new to cheesecakes or a seasoned baker, this recipe will earn a permanent spot in your dessert repertoire.

Must Try Accordion Bread Recipe

Dark Chocolate Cheesecake Recipe

Indulge in this rich, eggless baked dark chocolate cheesecake with a biscuit base and ganache topping—perfect for special occasions!

Type: Dessert

Cuisine: Fusion / Continental

Keywords: dark chocolate cheesecake, eggless cheesecake, baked cheesecake, chocolate dessert, heart-shaped cheesecake

Recipe Yield: 8 slices

Calories: Approx. 450 kcal per slice

Preparation Time: 30 minutes

Cooking Time: 1 hour

Total Time: 1 hour 30 minutes (plus overnight chilling)

Recipe Ingredients:

• 150g digestive biscuits
• 75g clarified butter (ghee), melted and cooled
• 100g Amul Fresh cream (20% fat)
• 200g dark chocolate, chopped
• 1 tbsp instant coffee powder (optional)
• 150g cream cheese, room temperature
• 200g mascarpone, room temperature
• 50g thick yogurt, room temperature
• 1.5 tbsp cocoa powder
• 1.5 tbsp cornstarch
• 100g brown sugar
• 1 tsp vanilla extract
• A pinch of salt
• 75g dark chocolate, chopped
• 150g cream

Recipe Instructions:

Make the Base:

Start by preheating your oven to 180°C. Line the outside of a heart-shaped or round baking tin with a double layer of aluminum foil to create a watertight seal. This helps prevent leaks when baking the cheesecake in a water bath. Crush the digestive biscuits into fine crumbs using a food processor or place them in a Ziploc bag and crush them with a rolling pin. Stir the melted clarified butter into the crumbs until they resemble wet sand. Press the mixture firmly into the base of your tin. Bake the crust for 10-12 minutes until it’s light golden brown. Set aside to cool completely while you prepare the filling.

Prepare the Chocolate Filling:

Reduce the oven temperature to 150°C. In a heatproof bowl, melt the cream and chopped dark chocolate over a double boiler or in short bursts in the microwave. Stir in the instant coffee powder until smooth. The coffee deepens the chocolate flavor without making the dessert taste like coffee. In a large mixing bowl or stand mixer, combine the cream cheese, mascarpone, yogurt, cocoa powder, cornstarch, brown sugar, vanilla extract, and salt. Mix until smooth and lump-free. Then, gently fold in the melted chocolate mixture and mix until fully incorporated. Pour the chocolate filling over the cooled biscuit base and smooth the top with a spatula.

Bake to Perfection:

Place your cheesecake tin into a larger baking pan and fill the outer pan with warm water halfway up the sides. This water bath ensures gentle, even baking and prevents cracks. Bake the cheesecake for 1 hour, then turn off the oven and let the cheesecake cool inside with the door slightly ajar. This gradual cooling helps the texture stay smooth and firm. Once cooled to room temperature, cover and refrigerate overnight to allow the flavors and texture to set completely.