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Eggless Chocolate Cheesecake on a plate with the whole cheesecake in the background
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Eggless Chocolate Cheesecake

This Eggless Chocolate Cheesecake is indulgently rich and creamy! An easy, fully make-ahead dessert, that everyone will LOVE!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Chilling Timer 6 hours
Total Time 7 hours 40 minutes
Servings 12 servings
Calories 746kcal

Ingredients

Crust:

  • 1 ½ cups (200 g) Oreo crumbs (about 24-26 Oreos)
  • 3 tablespoons (42 g) butter, melted

Filling:

  • 3 tablespoons (30 g) cornstarch
  • 3 tablespoons (45 ml) water
  • ¾ cup (180 ml) heavy cream
  • 1 - 1 ½ cups (180 - 270 g) semi-sweet chocolate (see notes)
  • 1 teaspoon instant espresso powder
  • 24 oz (678 g) full fat cream cheese ( 3- 8oz blocks)
  • ½ cup (100 g) granulated sugar
  • ¼ cup (28 g) natural unsweetened cocoa powder
  • 14 oz (397 g) sweetened condensed milk
  • 1 teaspoon pure vanilla extract

Instructions

Make the Crust:

  • Preheat oven to 350º F (180º C). Lightly grease 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.

Make the Filling:

  • Mix cornstarch and water in a small bowl until smooth. Set aside.
  • Combine the heavy cream and chopped chocolate in a small microwave-safe bowl or cup. Heat in 30-second bursts, stirring after each burst until the chocolate has melted, and the mixture is smooth. 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 cooled crust; tap gently to remove any air bubbles.

Prepare The Pan and Water Bath:

  • Place the cheesecake springform 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 springform 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:

  • 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 leave the cheesecake inside the oven for another 40 minutes (with the door closed). Remove the cheesecake 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 the cheesecake is completely cool at room temperature, cover it with foil or plastic wrap, and refrigerate for at least 6 hours (overnight better).
  • When 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 serving plate.

Notes

 
Crust: You can use any chocolate cookie/biscuit/cracker you want to make the crust.
Chocolate: I use 1 1/2 cups of chocolate because we like an intense chocolate-flavored cheesecake. If you want it less intense, use 1 cup. You can use dark or semi-sweet chocolate, it's up to you. 
Decorate: You can decorate your cheesecake whatever your heart desires. I decorated mine 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 confectioners’ sugar, and 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.
Store the cheesecake covered in the refrigerator for up to 5 days.
Freeze: Cheesecake can be frozen for up to 3 months.
  1. Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
  2. 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.
  3. Freeze for up to 3 months.
Thaw: Thaw your frozen cheesecake overnight in the refrigerator before serving.
Extra Recipe Tips:
  • 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 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.
 
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
 

Nutrition

Calories: 746kcal | Carbohydrates: 66g | Protein: 10g | Fat: 51g | Sugar: 50g