Eggless Chocolate Cheesecake Recipe Highlights
I’m thrilled to share this Eggless Chocolate Cheesecake recipe with you! I have been asked SO many times for a chocolate version of my Best Eggless Cheesecake and I have finally done it. This chocolate version is baked in a thick Oreo crust and garnished with fresh chocolate whipped cream for a truly epic ending to your meal! It has a luscious and creamy texture. No cracks and this cheesecake. DOES NOT sink in the center! This is an easy, fully make-ahead dessert, that everyone will LOVE!
2 – Make the Filling
Mix cornstarch and water in a small bowl until smooth. Set aside.
Ingredients Notes & Substitutions
Crust: I made an Oreo crust with oreo crumbs and butter. Feel free to substitute for a graham cracker crust if that is what you prefer. You can also use a store-bought crust to save time.
For the Filling:
Corn starch + water: This mixture will help the cheesecake to set properly. Heavy cream: Make sure it has at least 35% of fat content.Chocolate: I used semi-sweet chocolate – you can also use dark chocolate if you prefer. Espresso powder: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. Cream cheese: Use the full-fat version that comes in blocks. Sugar: Regular white granulated sugar o caster sugar.Cocoa powder: Natural cocoa powder or Dutch-processed will work for this recipe. Sweetened condensed milk: Use the full-fat version for better results. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Crust
Preheat the oven to 350º F (180º C). Lightly grease a 9-inch round springform pan.In a medium mixing bowl, combine the Oreo crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan.Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
Combine the heavy cream and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently until the chips melt and the mixture is smooth. Remove from the heat, stir in the espresso powder, and set the mixture aside. Place the cream cheese in the bowl of an electric mixer, and beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugar and cocoa powder; continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy, for 1-2 minutes. Add vanilla extract and cornstarch mixture; beat until well incorporated. Add melted chocolate mixture; beat until well incorporated.
3 – Prepare the Pan
Place the cheesecake pan on MULTIPLE LAYERS of heavy-duty aluminum foil and fold up the sides around it (this is to keep the water from seeping into the cheesecake).Pour the mixture over the crust; tap gently to remove any air bubbles.
4 – Prepare the Water Bath
I promise it’s not as complicated as it sounds. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. This will help to prevent cracking and/or sinking back down as it cools.
Boil a pot of water.Place the cheesecake pan inside of a large roasting pan. Carefully pour hot water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
5 – Bake
Bake for 40 minutes or until the edges are just barely puffed. The center of the cheesecake should still wobble.Turn the oven off, and leave the cheesecake inside the oven for another 40 minutes (with the door closed).
6 – Chill
Remove the cake from the oven and set it on a cooling rack to finish cooling. After 15 minutes on a wire rack, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.When it’s completely cool, cover the cheesecake, and refrigerate for at least 6 hours (overnight better).Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
Make sure all your ingredients are at room temperature. Leaky baking pans are a cheesecake’s arch-nemesis so make sure the cheesecake pan is well wrapped in multiple layers of foil. I like to line mine with a double layer of heavy-duty foil, covering the underside and coming all the way to the top. Avoid overcooking the cheesecake or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter. To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
More Egg-Free Cheesecake Recipes You’ll Love!
Best Eggless CheesecakeEasy Eggless Mini CheesecakesEggless Pumpkin CheesecakeMini Greek Yogurt Strawberry CheesecakeEasy Instant Pot Eggless CheesecakeEggless Lemon Blueberry Cheesecake BarsBrowse more recipes…
Freeze
Cheesecake can be frozen for up to 3 months.
Thaw
Thaw your frozen cheesecake overnight in the refrigerator before serving.
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in March 2020, the post content was edited to add more helpful information, with no change to the recipe in June 2022.
