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By: Oriana Romero/Published: /53 Comments
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This Eggless Chocolate Cheesecake is indulgently rich and creamy! An easy, fully make-ahead dessert, that everyone will LOVE! The recipe includes step-by-step photos and lots of tips.
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Table of Contents hide
1.Eggless Chocolate Cheesecake Recipe Highlights
2.Ingredients You’ll Need
4.Step By Step Recipe Photo Tutorial
6.Frequently Asked Questions
8.More Egg-Free Cheesecake Recipes You’ll Love!
9.Eggless Chocolate Cheesecake
Eggless Chocolate Cheesecake RecipeHighlights
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!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and instructions(scroll down).
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, tryhomemade 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.
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, 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.
Tips & 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 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.
Frequently Asked Questions
How Do You Remove a Cheesecake from Its Pan?
First, make sure your cheesecake has been chilled long enough so it’s nice and firm. Open the ring of your springform pan and remover it, then run a knife along the bottom of the pan and slide the cheesecake onto a serving plate or cake stand. Sometimes I use my cake lifter to move the cheesecake to the serving plate.
How Do I Know If My Cheesecake Is Finished Baking?
You will notice that the edges are just barely puffed, but the filling is pale—you’re not looking for golden brown. Meaning, that the top of the cheesecake should no longer look glossy and wet, but overall have a more matte appearance on top.Also, the outer part of the cheesecake has to look set and the center of the cheesecake has to be a little jiggly still, but not look too liquidy.
Can I skip the water bath?
You can absolutely make a cheesecake without a traditional water bath. Keep in mind if you skip the water bath you take the risk of overbaking the cheesecake and having a less silky texture. Also, the edges will brown. If possible, I recommend doing the water bath.
What is the Best Chocolate to Make Chocolate Cheesecake?
Irecommend using good quality chocolate. I like to use semi-sweet chocolate, but you could also get away with using dark chocolate in a pinch. It will depend on how intense you want the cheesecake to be…It’s totally up to you!
Storing & Freezing Instructions
Store
Store covered in the refrigerator, for up to 5 days.
Freeze
Cheesecake can be frozen for 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.
Thaw
Thaw your frozen cheesecake overnight in the refrigerator before serving.
More Egg-Free Cheesecake Recipes You’ll Love!
- Best Eggless Cheesecake
- Easy Eggless Mini Cheesecakes
- Eggless Pumpkin Cheesecake
- Mini Greek Yogurt Strawberry Cheesecake
- Easy Instant Pot Eggless Cheesecake
- Eggless Lemon Blueberry Cheesecake Bars
- Browse more recipes…
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Eggless Chocolate Cheesecake
Oriana Romero
This Eggless Chocolate Cheesecake is indulgently rich and creamy! An easy, fully make-ahead dessert, that everyone will LOVE!
4.87 from 22 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Chilling Timer 6 hours hrs
Total Time 7 hours hrs 40 minutes mins
Servings 12 servings
Equipment
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.
Oriana’s 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.
Storethe cheesecake covered in the refrigerator for up to 5 days.
Freeze:Cheesecake can be frozen for 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.
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: 746kcalCarbohydrates: 66gProtein: 10gFat: 51gSugar: 50g
Rate This Recipe
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Course Dessert
Cuisine American
Calories 746
Keyword cheesecake chocolate dessert easy eggfree Eggless recipe
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
Originally posted in March 2020, the post content was edited to add more helpful information, with no change to the recipe in June2022.
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
Reader Interactions
Comments
Brandy says
Absolutely delicious!! I love that its egg free for my children who are allergic to eggs. Everyone loved this!! Will be making this again.Reply
- Oriana Romero says
Hello Brandy! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Reply
- Charm says
Hi Oriana, the best chocolate-baked cheesecake ever. Received rave reviews from my friends, neighbours and family. Everyone was pleasantly surprised the baked cheesecake had no eggs in it. Rich but not overly sweet either. I reduced the sweetened condensed milk to a few tablespoons. I used good quality dark Belgian chocolate. I halved the recipe but not the chocolate. End results – Amazing !!!!!!!
Thank you for an awesome recipe, since then it has been shared with friends, family and neighbours.Reply
- Oriana Romero says
Hello Charm! It sounds like you nailed it! Great to hear that it was a hit. Thanks so much for trying my recipe and taking the time to come back and let me know.
Reply
- Avneet says
This turned out BEAUTIFULLY!!!! My whole famly loved it, and usually they’re not even big fans of chocolate. I sprinkled a bit of coarse salt on each slice before serving.Reply
- Oriana Romero says
Hello Avneet! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Reply
- Nimish Maheshwari says
Hi! Loved the recipe
I used an 8inch pan and the sides started puffing in just 25 minutes. So just want to know any idea why that happened and does that mean the cheesecake was done? Because at 40 mins it tasted a bit overcooked.
Technically using an 8inch pan should take more time.Reply
- Oriana Romero says
Hello Nimish! It sound like your oven was too hot. Every oven is different so I would recommend using an oven thermometer to make sure it’s working properly. xo
Reply
- Nimish Maheshwari says
Will definitely try that! Thank you
One more thing, if I wanted to do only 6 servings that is half the recipe in a 6 inch pan. For how long should I bake the crust and the cheesecake?Reply
- Oriana Romero says
6 to 8 minutes.
Reply
- Namita Om says See AlsoPepper Chicken Recipe
Hi Oriana,This recipe is an absolute winner. A super duper hit with my family. Thank you.
Reply
- Oriana Romero says
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.
Reply
- Jaya Rajesh says
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.Reply
- Oriana Romero says
Hello Jaya! I haven’t 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.
Reply
- Alex says
Can you use dark chocolate instead?
Reply
- Oriana Romero says
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 =)
Reply
- Trino says
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!Reply
- Oriana Romero says
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.
Reply
- Nirmala says
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
NirmalaReply
- Oriana Romero says
Hello Nirmala! Happy New Year!! Wishing you a happy and healthy one. I’m 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!
Reply
- N says
Hello, I was wondering if I could make this recipe, except make mini cheesecakes in muffin tins. Would this work?
Reply
- Oriana Romero says
Hello N! For mini cheesecakes please follow this recipe > https://mommyshomecooking.com/easy-eggless-mini-cheesecakes/
Reply
- N says
Thank you! I will have to give it a try 🙂
Reply
- Shanu says
Will it possible to make this Cheesecake without a Springform pan?
Reply
- Oriana Romero says
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!
Reply
- Candice says
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.
Reply
- Oriana Romero says
Hello Candice! Yes, the confectioner’s 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!
Reply
- Deepika says
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 didn’t. It was stuck, any suggestion for future. Thanks once again.Reply
- Oriana Romero says
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!
Reply
- Michelle D'Souza says
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.
Reply
- Oriana Romero says
Hello Michelle! I am sorry but I haven’t tested this recipe with that variation. However, I think it won’t set properly. Thanks for your interest in my recipe.?
Reply
- Michelle D'Souza says
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?
Reply
- Oriana Romero says
Hello Michelle! It could work but keep in mind that the texture could be different.
Reply
- Somya Jain says
Hi Oriana,
I’ve used this recipe twice. It is sooo good. All of my friends loved it. Thanks for sharing it!Best,
SomyaReply
- Oriana Romero says
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!
Reply
- Janhavi says
This recipe is incredible. I have 4 kids with allergies and we can’t eat out, much less desserts. We made this today for my daughter’s 14th birthday and we felt like we’d ordered cheesecake from a fancy restaurant. Thanks for all your eggless recipes.Reply
- Oriana Romero says
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! ?
Reply
- Shelly says
Hiya! I am planning to make it tomorrow. Quick question – should it be baked at 350F?
Reply
- Oriana Romero says
Hello Shelly! Yes, 350º F. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Shelly says
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 thoughtsReply
- Oriana Romero says
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 ?
Reply
- Adrienne La Penna says
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 xxAdrienne
Reply
- Oriana Romero says
Hello Adrienne! Wow, what a compliment =) I’m 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!
Reply
- Kalyani says
Hi Oriana,
I made this and it turned out beautifully! feeling guilty to eat a piece everyday 🙂 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
Reply
- Oriana Romero says
Hello Kalyani! I’m 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!
Reply
- Shivum says
This is by far the best chocolate cheesecake I have tasted and I baked it myself using this recipe! Perfect! Thank you so much!Reply
- Oriana Romero says
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.
Reply
- Kalyani says
I am planning to make this today. Can i halve the recipe?
Reply
- Oriana Romero says
Hello Kalyni! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Michelle says
Can I replace the condensed milk with something else?
Reply
- Oriana Romero says
Hello Michelle! I am sorry but I haven’t tested without condensed milk. Thanks for your interest in my recipe.?
Reply
- Linda says
My family LOVED it. We’re desert people. I can honestly say this cheesecake disappeared in a flash!Reply
- Oriana Romero says
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
Reply
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