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This Eggless Chocolate Cheesecake is indulgently rich and creamy! An easy, fully make-ahead dessert, that everyone will LOVE!
Eggless Chocolate Cheesecake Recipe
Iām 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 garnish 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!
EGGLESS CHOCOLATE CHEESECAKE INGREDIENTS:
Youāll need:
For the crumb:
- Oreo crumbs
- butter
- confectionersā sugar
For the Filling:
- Corn starch + water
- Heavy cream
- Semi-sweet chocolate
- Espresso powder
- Cream cheese
- Granulated sugar
- Cocoa powder
- Sweetened condensed milk
- Pure vanilla extract
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE CHOCOLATE CHEESECAKE WITHOUT EGGS:
1 – Make the Crust:
- Preheat oven to 350Ā°F. Lightly grease 9-inch round springform pan.
- In a medium mixing bowl, combine the Oreo crumbs, melted butter and confectionersā sugar. 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.
2 – Make the Filling:
- Mix cornstarch and water in a small bowl until smooth. Set aside.
- 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, 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 – Cheesecake Water Bath:
I promise itās not as complicated as it sounds. All youāre 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.
- Place in the oven and bake as instructed.
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 allow to cool for 40 minutes in the oven with the door closed.
6 – Cool:
- Remove the cake from the oven and set it on a rack to finish cooling. After 15 minutes on a wire rack, carefully run a knife between the cheesecake and the inside of the pan. Donāt remove the sides of the pan yet.
- When it’s completely cool, cover the cake, and refrigerate it until ready to serve.
- 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.
TIPS AND TRICKs TO MAKE THE EGGLESS CHOCOLATE CHEESECAKE:
- Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
- Make sure all your ingredients are room temperature.
- Leaky pans are a cheesecakeās arch nemesis so make sure the cheesecake pan is well wrapped in multiple layers of foil. I like to line mine with 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 Instant Pot; it will continue to cook as it cools on the counter.
- To prevent cracks during cooling, itās 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. Donāt remove the sides of the pan yet.
HOW TO STORE CHEESECAKE:
Store covered in the refrigerator, for up to 5 days.
HOW TO FREEZE CHEESECAKE:
Cheesecake can be frozen up to 3 months.
- Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
- Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze for up to 3 months.
HOW TO THAW CHEESECAKE:
Thaw your frozen cheesecake overnight in the refrigerator before serving.
LOOKING FOR MORE CHEESECAKE RECIPES?
- Best Eggless Cheesecake
- Easy Eggless Mini Cheesecakes
- Eggless Pumpkin Cheesecake
- Mini Greek Yogurt Strawberry Cheesecake
- Easy Instant Pot Eggless Cheesecake
- No Bake Easter Cheesecake
Eggless Chocolate Cheesecake
This Eggless Chocolate Cheesecake is indulgently rich and creamy! An easy, fully make-ahead dessert, that everyone will LOVE!
Ingredients
Crust:
- 1 Ā½ cups (195 gr) Oreo crumbs (about 24-26 Oreos)
- 5 tablespoons (75 gr) butter, melted
- 1 tablespoon confectionersā sugar
Filling:
- 3 tablespoons corn starch
- 3 tablespoons water
- Ā¾ cup (180 ml) heavy cream
- 1 – 1 Ā½ cups (180 – 270 gr) semi-sweet chocolate (see notes)
- 1 teaspoon espresso powder
- 24 oz (678 gr) full fat cream cheese ( 3- 8oz blocks)
- Ā½ cup (100 gr) granulated sugar
- Ā¼ cup (28 gr) natural unsweetened cocoa powder
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon pure vanilla extract
Instructions
Crust:
- Preheat oven to 350Ā°F. Lightly grease 9-inch round springform pan.
- In a medium mixing bowl, combine the Oreo crumbs, melted butter and confectionersā sugar. 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.
Filling:
- Mix cornstarch and water in a small bowl until smooth. Set aside.
- 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, 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.
- Pour the mixture over the crust; tap gently to remove any air bubbles.
- 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). Place the cake pan in a large roasting pan. Pour hot water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
- Bake for 40 minutes or until the edges are just barely puffed. The center of the cheesecake should still wobble when you remove it from the oven. Turn the oven off and allow to cool for 40 minutes in the oven with the door closed. Remove the cake from the oven and set it on a rack to finish cooling. After 15 minutes on a wire rack, carefully run a knife between the cheesecake and the inside of the pan. Donāt remove the sides of the pan yet.
- When it’s completely cool, cover the cake, and refrigerate it until ready to serve.
- 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.
Oriana’s Notes
Ā
You can use any chocolate cookie you want to make the crust.
Ā
Use 1 1/2 cups of chocolate for an intense chocolate flavor. For a less intense flavor use 1 cup.
Ā
I decorated my chocolate cheesecake with chocolate whipped cream. To make chocolate whipped cream whip 1 cup of cold heavy whipping cream on medium-high speed until medium peaks form, about 3-4 minutes. Add 2 tablespoons of confectionersā sugar, 2 tablespoons cocoa powder and mix until well combined. PRO TIP: add a tablespoon of cornstarch per cup of heavy cream along with the sugar if you don’t want the whipped cream to melt too fast.
Ā
STORE covered in the refrigerator, for up to 5 days.
Ā
HOW TO FREEZE CHEESECAKE:
Cheesecake can be frozen up to 3 months.
- Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
- Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze for up to 3 months.
- Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
- Make sure all your ingredients are room temperature.
- Leaky pans are a cheesecakeās arch nemesis so make sure the cheesecake pan is well wrapped in multiple layers of foil. I like to line mine with 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, itās 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. Donāt remove the sides of the pan yet.
- Best Eggless Cheesecake
- Easy Eggless Mini Cheesecakes
- Eggless Pumpkin Cheesecake
- Mini Greek Yogurt Strawberry Cheesecake
- Easy Instant Pot Eggless Cheesecake
- No Bake Easter Cheesecake
Nutrition
Calories: 746kcalCarbohydrates: 66gProtein: 10gFat: 51gSugar: 50g
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- Stand Mixer
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- Kitchen Scale
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- Measuring Cups and Spoons Set
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- Springform Pan
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Hi Oriana,
This recipe is an absolute winner. A super duper hit with my family. Thank you.
Hello Namita! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi Oriana,
Thankyou so much for sharing this awesome recipe. I will definitely try this recipe. However I had a doubt, can i scale down the recipe to suit my 6 inch tin. If so how should I do it. Thanks again.
Hello Jaya! I havenāt tested it personally, but you can certainly give it a try by halving all the ingredients. Let me know how it turns out for you! Thanks for your interest in my recipe.
Can you use dark chocolate instead?
Hello Alex! Yes, you can use dark chocolate. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
The gold standard in Chocolate Cheesecake recipes. My family and friends simply loved this amazing recipe. This recipe is easy to follow and the quantities are perfect. Give this a try!
Hello Trino! I saw your photos on Instagram! It looks like you nailed it. Thanks so much for trying my recipe and taking the time to come back and let me know.
Dear Oriana,
Happy New Year! I made this chocolate cheesecake for the new year and it was met with rave reviews by my whole family! I was very pleased. Last year I made the regular cheesecake and that was a hit as well. Thank you for the time, care and research you put into your recipes. I wish I could post pics of them.
Take care
Nirmala
Hello Nirmala! Happy New Year!! Wishing you a happy and healthy one. Iām delighted to hear you and your family enjoyed it so much. Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Hello, I was wondering if I could make this recipe, except make mini cheesecakes in muffin tins. Would this work?
Hello N! For mini cheesecakes please follow this recipe > https://mommyshomecooking.com/easy-eggless-mini-cheesecakes/
Thank you! I will have to give it a try š
Will it possible to make this Cheesecake without a Springform pan?
Hello Shanu! Yes, it is possible; just make sure to use a similar size pan, so it bakes properly. If using a different cake pan, make sure to adjust the baking time accordingly. If you would like to remove cheesecake from the pan after baking, be sure to line the base and sides with parchment paper first. I hope that helps!
Hi Oriana,
Thank you for sharing your eggless cheesecake recipes. So far, I’ve already tried the plain cheesecake and my family loved it! I’m planning to try the chocolate one next. Was wondering if I can omit the 1tbsp of confectioner’s sugar for the crust. Thanks in advance.
Hello Candice! Yes, the confectionerās sugar helps the crust to come together but if you don’t have it available you can omit it. Thanks so much for trying my recipes and for taking the time to come back and let me know!
Hi,
Loved it, it was so yum. My friends compared it to cheese cake factory cake. Thank you so
Much for recipe. Only problem my cake had was that I was not able to cut the crust, basically when we tried to cut only cheesecake part came and Oreo crust part didnāt. It was stuck, any suggestion for future. Thanks once again.
Hello Deepika – So glad everyone enjoyed it!! You may have added too much butter to the recipe, which hardens when refrigerated or maybe you pressed too hard when forming the crust to your pan. You want to press hard enough to get a good shape and keep the crumbs in place, but don’t overdo it. Hope that helps!
Hello Oriana,
Since I have about 300gms of cream cheese with me, I was wondering if it’s still possible to create this amazing looking cheesecake by perhaps increasing the heavy cream. Thanx. Your cakes are awesome, have enjoyed baking.
Hello Michelle! I am sorry but I havenāt tested this recipe with that variation. However, I think it won’t set properly. Thanks for your interest in my recipe.?
Hi Oriana,
Thank you for reverting. I managed to make cream cheese at home, so that won’t be an issue anymore. I am going to try this tomorrow for my birthday. Although I do have to ask you another question, if I could swap the semi sweet chocolate chips for an extra bit of cocoa powder. Would that work?
Hello Michelle! It could work but keep in mind that the texture could be different.
Hi Oriana,
I’ve used this recipe twice. It is sooo good. All of my friends loved it. Thanks for sharing it!
Best,
Somya
Hello Somya! So glad everyone enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
This recipe is incredible. I have 4 kids with allergies and we canāt eat out, much less desserts. We made this today for my daughterās 14th birthday and we felt like weād ordered cheesecake from a fancy restaurant. Thanks for all your eggless recipes.
Hello Janhavi!! You just made my week with your comment. I am so happy to know that my recipes are helpful to you and your family. I hope my recipes inspire you to continue cooking and baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! ?
Hiya! I am planning to make it tomorrow. Quick question – should it be baked at 350F?
Hello Shelly! Yes, 350Āŗ F. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Absolute winner of a recipe. Loved it! I was wondering if I can turn this into a Nutella Cheesecake? Maybe if I swap the condensed milk and chocolate with Nutella. Please let me know your thoughts
Hello Shelly! I am sorry but I haven’t tested this recipe with Nutella. If you do try using this alternative ingredient, please let me know the outcome. Thanks so much for trying my recipe and for your feedback ?
Hi Oriana,
I just wanted to tell you that this cheesecake recipe is amazing. Thank you so much as its hard to find eggfree recipes these days that taste nice and work. My son is allergic to eggs so you have made my life so much easier.
Love the page xx
Adrienne
Hello Adrienne! Wow, what a compliment =) Iām so glad you enjoyed it so much. This cheesecake is my family fave. Thank you so much for trying my recipes and for taking the time to come back and let me know!
Hi Oriana,
I made this and it turned out beautifully! feeling guilty to eat a piece everyday š Hence my question is, is the 746 kCal per 100g or per serving? If it is per serving, how many grams would be one serving approx?
Thank you
Kalyani
Hello Kalyani! Iām SO GLAD you enjoyed it. The nutritional information is per serving, this recipe makes 12 servings. I don’t have the nutritional information per grams. Thanks so much for trying my recipe and for taking the time to come back and let me know!
This is by far the best chocolate cheesecake I have tasted and I baked it myself using this recipe! Perfect! Thank you so much!
Hello Shivum! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I am planning to make this today. Can i halve the recipe?
Hello Kalyni! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can I replace the condensed milk with something else?
Hello Michelle! I am sorry but I haven’t tested without condensed milk. Thanks for your interest in my recipe.?
My family LOVED it. We’re desert people. I can honestly say this cheesecake disappeared in a flash!
Hello Linda! I am so happy you liked this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know. Take care, xo – Oriana