Chocolate marble cheesecake

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Rich, creamy and indulgent Chocolate Cheesecake combines velvety chocolate and vanilla batters together for a mouthwatering dessert that is the best of both worlds. This baked cheesecake has a bit of tang from Greek yogurt, is best served chilled and will leave your taste buds delighted and your guests impressed! 

Cheesecake on a black plate with a slice drizzled in chocolate on a plate.

If you love cheesecake as much as I do, you will love this chocolate cheesecake that doesn’t leave you with the decision between choosing whether you want a double chocolate cheesecake or classic cheesecake, it’s the best of both flavors! 

I made this cheesecake and my easy yogurt cake to share with friends on a trip to Umbria and Marche in the Italian mountain countryside. They were impressed with this creamy chocolate-swirled cheesecake and I know your guests will be too! 

It’s easy to make with just a few simple steps and some time! Other cheesecake recipes that I can’t get enough of include this coffee cheesecake and tiramisu cheesecake, they both also have a chocolate cookie base! 

Why You Will Love this Recipe

  • Impressive: This chocolate cheesecake recipe is a showstopper for special occasions! Think birthdays, Valentine’s Day or even just a dinner party to share with friends.
  • Creamy rich texture: It’s dense and creamy like a traditional New York cheesecake and the chocolate crumb crust just adds to the decadence with the perfect amount of crunch.
  • Flavorful: Vanilla chocolate cheesecake is a chocolate cheesecake and vanilla cheesecake in one. That means you get two cheesecake flavors in one delicious bite!
  • No water bath: No more worrying about water leaking into the pan, just pour your cheesecake into the springform pan and bake. 
Cheesecake on a black plate with a slice drizzled in chocolate on a plate.

Chocolate Cheesecake Ingredients

The ingredients in this chocolate marble cheesecake are nothing out of the ordinary in fact you may already have some of these in your pantry or fridge! 

  • Chocolate wafer crumbs: Chocolate wafers or Oreo cookies can be used for the crust base. 
  • Butter: Your butter will need to be melted as it helps bind the crust together. 
  • Cream cheese: Your cream cheese needs to be full fat, high quality brick cream cheese and softened to room temperature. Plan accordingly to soften as you do not want any lumps in your cheesecake batter.
  • Granulated sugar: Superfine white sugar dissolves easily in the cheesecake and leaves no grainy texture. 
  • Greek yogurt: This adds classic tangy taste to the chocolate marble cheesecake. Use sour cream if preferred. 
  • Eggs: 2 large eggs and 1 large egg yolk are needed at room temperature.
  • Vanilla extract: Pure vanilla extract for best taste. 
  • Salt: Enhances the flavors of all the ingredients. 
  • Semi-sweet chocolate: Semi-sweet chocolate with a higher cacao percentage is best. Milk chocolate will not add the chocolate flavor intended for the recipe. It’s best to use a good quality dark chocolate bar that has been chopped up then melted. 
Ingredients for the cheesecake.

How to Make Chocolate Marble Cheesecake

First, you will need to mix your cookie crumbs and melted butter together for the crust. Once mixed, press them down evenly onto the bottom of your springform pan then refrigerate while making the filling.

The crumb base in the pan.

Next, in a small bowl add the eggs and yolk then whisk to combine.

The eggs whisked in a white bowl.

Now it’s time to make your cream cheese mixture! In a large mixing bowl or a stand mixer fitted with flat beaters, beat the cream cheese until smooth and creamy. Add the sugar, beat to combine, then add some of the yogurt, vanilla and salt. Add the beaten eggs in 3 additions, beating after each addition.

Beating the eggs into the cream cheese mixture.

Remove some of the vanilla cheesecake filling and pour over the prepared cookie base.

The cream cheese mixture on top of the base.

To the remaining cheesecake filling, beat in the remaining Greek yogurt and melted cooled chocolate.

Beating in the yogurt and melted chocolate.

Spoon the chocolate batter on top of the plain cheesecake filling in the pan and then carefully make deep swirls using the tip of a knife.

The chocolate on top of the vanilla filling and swirled.

Place the pan on a cookie sheet and bake for 10 minutes, then lower the temperature and continue to bake until done.

The baked chocolate cheesecake in the pan.

Turn the oven off, crack open the door and leave the cheesecake in the oven for about an hour. Remove the cheesecake, run a knife around the edges of the pan and let the cake cool to room temperature. 

Cover well and chill in the fridge. Cut your marbled chocolate cheesecake into slices, drizzle with melted chocolate and serve.

Cutting a slice of cheesecake with a fork.

Variations

Make this cheesecake your own with these variations!

  • Crust: Use graham cracker crumbs for a graham cracker crust, use gluten free cookies for a gluten free crust or use vanilla wafers for a vanilla crust.
  • Swirl: Add a fruity swirl with raspberry or even pumpkin for a seasonal variation! 
  • Double chocolate: Add melted white chocolate to the vanilla cheesecake batter. 
  • Pan: Double the recipe to fit a 9 ½ inch springform pan or for individual desserts use mini cheesecake pans. No springform pan? No worries! Just use an 8 inch cake pan lined with parchment paper. 
  • Garnish: Garnish with chocolate syrup, a raspberry glazecaramel saucehomemade whipped cream or even some fresh fruit. 
  • Flavors: You can experiment with additional flavors by adding extracts or flavorings to the batter, such as almond or coffee.

Tips for Baking Cheesecake

  • Mix at low speed: It is best to set your mixer on low speed when mixing the cheesecake batter. This results in a smoother cheesecake and decreases the chances of beating too much air into the cheesecake which can cause it to crack.
  • Do not overmix the batter: Follow the recommended times when it comes to combining your ingredients. Over mixing the batter will lead to cracked cheesecake. 
  • Room temperature ingredients: This allows all the ingredients to incorporate fully for smooth, creamy cheesecake results. 
  • Temperature of your oven: A too high temperature can cause your cheesecake to crack. Check the temperature of your oven with a thermometer for best results.
  • Swirling: To make it into a swirl cheesecake, when swirling your two cheesecake batters together be careful not to let the knife go too deep and pierce the crust.

How to Store Chocolate Cheesecake

Cheesecake is not meant to be stored at room temperature. Store it in the refrigerator or freezer for the best chilled marbled cheesecake.

Refrigerate: Refrigerate your cheesecake tightly wrapped in plastic wrap or stored in an airtight container for up to 5 days.

Freeze: You can freeze your cheesecake whole or in slices. Cool completely and then refrigerate until chilled. Wrap it with plastic wrap and then aluminum foil to prevent freezer burn and then freeze for up to 3 months. 

Thaw: Thaw uncovered at room temperature for 4 hours or overnight in the refrigerator. 

Cheesecake on a black plate with a slice drizzled in chocolate on a plate.

Recipe FAQs

What cream cheese should I use?

Full-fat brick cream cheese is best for cheesecake and will result in fluffy, rich results. I advise you to use a brand that you know is high quality and is not too dense or tangy in flavor. Avoid any tub style cream cheese. 

How to get a very marble effect?

To get even more of a marble effect, you can alternate spoonfuls of chocolate and vanilla batter in the pan, then use a knife to swirl them together.

Do I need to use a water bath to bake my cheesecake?

The beauty of this recipe is that you don’t need a water bath! Usually baked cheesecake will have you use a water bath as the moisture and steam from the water leads to a creamier and more evenly baked cheesecake. If you are worried about your cheesecake cracking, you can add a pan filled with boiling water to the lower rack in your oven during the baking time.

Why did my cheesecake crack?

While I can’t say for sure there are a few common reasons this may have happened! If you whipped too much air into the batter, the oven temp was too high or if you cooled your cheesecake in a drafty area these could all cause your cheesecake to crack. Drizzle with melted chocolate and no one will be the wiser. 

How long does cheesecake last?

You can store this cheesecake for up to 5 days covered in the refrigerator. If you need longer storage, refer to the directions on how to freeze it.

A slice of cake on a black plate.

I personally prefer baked cheesecakes and this is an easy, delicious baked Chocolate Cheesecake recipe. So I hope you give it a try and share it with your friends and family too. Enjoy!

Cheesecake on a black plate with a slice drizzled in chocolate on a plate.

Homemade Chocolate Cheesecake

Rosemary Molloy

Rich, creamy and indulgent Chocolate Cheesecake combines velvety chocolate and vanilla batters together for a mouthwatering dessert that is the best of both worlds. 

Prevent your screen from going dark

Prep Time 30 minutes

Cook Time 30 minutes

Chilling Time 5 hours

Total Time 6 hours

Course Dessert

Cuisine Italian

Servings 8 servings

Calories 621 kcal

Ingredients 

 

FOR THE BASE

  • cups chocolate wafer crumbs (eg Oreo cookie crumbs)
  • cup butter melted

FOR THE FILLING

  • 21 ounces cream cheese – room temperature (whole fat brick not plastic container)
  • cup granulated sugar
  • ¼ cup + 2½ tablespoons greek yogurt – room temperature (divided) (100 grams total)
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 3 ounces semi-sweet chocolate melted (good quality)*

EXTRAS (for the chocolate drizzle)

  • 2-3 ounces semi-sweet chocolate melted and cooled*

*or a good quality dark chocolate bar chopped (my chocolate is 52% cocoa)

Instructions 

FOR THE FILLING

  • In a small bowl add the eggs and yolk, beat just to combine.

  • In a large mixing bowl (or stand mixer with the flat beaters) add the cream cheese and beat until smooth and creamy, about 1 minute, add the sugar and combine, then add ¼ cup yogurt, vanilla and salt combine. Add the beaten eggs in 3 additions, beating after each addition, approximately 30 seconds, do not over mix the cream filling.

  • Remove 1½ cups of the filling and pour over the base. To the remaining filling beat in the remaining 2 ½ tablespoons of yogurt and melted cooled chocolate.

  • Spoon the filling on top of the filling in the pan and then carefully make deep swirls using the tip of a knife.

  •  Place the cake pan on a cookie sheet and bake for 10 minutes, then lower the temperature to 210F (100C). Continue to bake for 45 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan, let the cake cool to room temperature. Then cover well and chill for 4-5 hours or overnight in the fridge. Drizzle with melted chocolate before serving. Enjoy!

Notes

It is best to set your mixer on low speed when mixing the cheesecake batter. This results in a smoother cheesecake and decreases the chances of beating too much air into the cheesecake which can cause it to crack.
Follow the recommended times when it comes to combining your ingredients. Over mixing the batter will lead to cracked cheesecake.
To get even more of a marble effect, you can alternate spoonfuls of chocolate and vanilla batter in the pan, then use a knife to swirl them together.
A too high temperature can cause your cheesecake to crack. Check the temperature of your oven with a thermometer for best results.
Refrigerate: Refrigerate your cheesecake tightly wrapped in plastic wrap or stored in an airtight container for up to 5 days.
Freeze: You can freeze your cheesecake whole or in slices. Cool completely and then refrigerate until chilled. Wrap it with plastic wrap and then aluminum foil to prevent freezer burn and then freeze for up to 3 months. 
Thaw: Thaw uncovered at room temperature for 4 hours or overnight in the refrigerator. 

Nutrition

Calories: 621kcalCarbohydrates: 42gProtein: 9gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 166mgSodium: 389mgPotassium: 247mgFiber: 2gSugar: 30gVitamin A: 1359IUCalcium: 105mgIron: 2mg

Keyword chocolate cheesecake, chocolate marble cheesecake, chocolate swirl cheesecake, marble chocolate cheesecake, swirled chocolate cheesecake

Updated from August 24, 2014.

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