Chocolate-cake with dark chocolate glaze

Dark chocolate cheesecake

Everyone loves a good cheesecake, right? Well this Dark Chocolate Cheesecake will blow your mind! It tastes sooooo good. Rich dark chocolate combined with creamy cheesecake. Topped with a nice and smooth chocolate glaze. Thats just perfect.

Cheesecake and chocolate cake in one. Creamy and crunchy at the same time: This Chocolate Cheesecake is simply heavenly! Because I love both types of cake, the development of the chocolate cheesecake recipe was a pure joy for me. A little bit of chocolate here, a little bit of chocolate there… ?. Done!

Dark chocolate cheesecake with chocolate glaze

The result is a super creamy chocolate cheesecake with three layers. While most recipes are “no bake” in this direction, i.e. fridge locations, I have chosen a baked version. The crispy base consists of chocolate cookie crumbs, cornflakes and butter. The cheesecake cream consists of cream cheese and – of course! – lots of chocolate

Dark Chocolate Cheesecake

chocolate cheesecake with chocolate glaze
This dark chocolate cheesecake will blow your mind. A delicious chocolaty cream on a crispy cookie base. Topped with a dark chocolate glaze. Perfect for all the chocolate lovers out there.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Type: Cakes
Cuisine: American
Keywords: Cream Cheese, Dark Chocolate
Servings: 6 Pieces


  • 10 inch non-stick Springform Pan


For the base

  • 105 grams butter
  • 210 grams chocolate cookies Exp. Oreos
  • 45 grams cornflakes

For the filling

  • 225 grams crunchy chocolate flakes
  • 900 grams cream cheese (full fat) Or 400g cream cheese and 200g mascarpone
  • 5 medium sized eggs
  • 105 grams powdered sugar
  • 1.5 tablespoon bourbon vanilla sugar
  • 3 tablespoons baking cocoa

For the Glaze

  • 150 milliliters cream
  • 225 grams dark chocolate
  • some Cornflakes For decoration



  • Preheat the oven to 350 degrees top and bottom heat. Line a small springform pan (approx. 10 inches) with baking paper.
  • Melt the butter.
  • Grind the chocolate cookies and cornflakes to crumbs in the kitchen chopper or food processor.
  • Mix with the melted butter and spread on the bottom of the baking tin. Press firmly.
  • Pre-bake the base for 8 minutes.


  • Meanwhile, slowly melt the chocolate in a hot water bath.
  • Stir the cream cheese until smooth with a hand mixer or food processor, gradually adding eggs one by one.
  • Add powdered sugar, vanilla sugar and cocoa.
  • Finally, briefly stir in the melted chocolate.
  • Spread the cheesecake cream on the pre-baked base and smooth it down.
  • Continue baking the cake for about 1 hour.
  • Leave to stand for another 15 minutes in a switched-off oven.
  • Remove from the edge with a sharp knife and refrigerate for a few hours, preferably overnight.


  • After the cooling time for the topping, put the cream with the chopped chocolate in a small pot and let it melt at low heat.
  • Allow to cool slightly and spread on the cheesecake.
  • Refrigerate for another 15-30 minutes. If you like, you can dip some cornflakes in the melted chocolate for decoration and spread them on the cake at the end.


I use a 10 inch non-stick Springform Pan for my cake. If you want to use a smaller baking dish, you’ll need to divide the Ingredients. For a 8 inch non-stick Springform Pan by 1.5 for example.
Tried the recipe?Share it with us on Pinterest by send me a DM to or with the hashtag #beckybakes!

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