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slice of Eggless Chocolate cheesecake in a black plate

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
Keyword cheesecake, chocolate, easy, eggfree, Eggless
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 746kcal



  • 1 ½ cups (195 gr) Oreo crumbs (about 24-26 Oreos)
  • 5 tablespoons (75 gr) butter, melted
  • 1 tablespoon confectioners’ sugar


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



  • Preheat oven to 350°F. Lightly grease 9-inch round springform pan.
  • In a medium mixing bowl, combine the Oreo crumbs, melted butter and confectioners’ 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.


  • 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. Don’t 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.


You can use any chocolate cookie you want to make the crust.
Use 1 1/2 cups of chocolate for an intense chocolate flavor. For a less intense flavor use 1 cup.
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 confectioners’ 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.
STORE covered in the refrigerator, for up to 5 days.
Cheesecake can be frozen 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 your frozen cheesecake overnight in the refrigerator before serving.
  • 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 cheesecake’s 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, 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.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


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