Few desserts feel as unapologetically indulgent as a dark chocolate cheesecake. Rich, dense, and luxuriously smooth, this version leans fully into bold cocoa depth, nutty warmth, and refined texture. With a chocolate cookie–hazelnut crust, a deeply chocolate cheesecake filling, and a glossy chocolate hazelnut ganache finished with flaky sea salt, this dessert is designed for true chocolate lovers.
This is not a light or casual cheesecake—it’s dramatic, sophisticated, and intentionally decadent. It’s the kind of dessert you bring out at the end of a dinner party when you want silence at the table, broken only by the sound of forks hitting plates. Whether you’re serving it for a holiday, celebration, or an elevated weekend dessert, this dark chocolate cheesecake delivers restaurant-level results with thoughtful home-baking techniques.
Table of Contents
Why This Dark Chocolate Cheesecake Works
This cheesecake stands out because every layer is carefully balanced:
- High-percentage dark chocolate (72%) gives intense cocoa flavor without overwhelming sweetness
- Greek yogurt adds subtle tang and lightness, preventing the filling from feeling heavy
- Cocoa powder reinforces chocolate flavor without additional fat
- Hazelnuts echo the nutty notes of dark chocolate while adding texture
- Water-bath baking ensures a silky, crack-free surface
- Chocolate hazelnut ganache adds shine, richness, and visual drama
- Flaky sea salt sharpens sweetness and deepens flavor complexity
Each component supports the next, creating a dessert that feels luxurious but not cloying.
Ingredient Breakdown & Purpose
For the Chocolate Hazelnut Crust
- Chocolate sandwich cookies – Provide sweetness, structure, and cocoa base
- Raw hazelnuts – Add crunch and toasted nuttiness
- Salted butter – Binds the crust and enhances flavor contrast
This crust is sturdier than a traditional Oreo crust, with added depth from hazelnuts that complements the dark chocolate filling beautifully.
For the Dark Chocolate Cheesecake Filling
- 72% dark chocolate – The star ingredient; deep, bittersweet, and intense
- Full-fat cream cheese – Creates classic cheesecake richness
- Whole-milk Greek yogurt – Adds tang and smoothness without heaviness
- Granulated sugar – Sweetens just enough to balance bitterness
- Unsweetened cocoa powder – Reinforces chocolate flavor
- Eggs – Provide structure and creaminess
- Salt – Enhances chocolate complexity
The combination of melted chocolate and cocoa powder ensures a bold, layered chocolate profile that doesn’t fade after baking.
For the Chocolate Hazelnut Ganache
- Chocolate hazelnut butter (Nutella) – Adds creaminess and nutty sweetness
- Heavy cream – Creates a silky ganache texture
- Dark chocolate – Deepens flavor and stabilizes the ganache
- Toasted hazelnuts – Add crunch and aroma
- Flaky sea salt – Balances sweetness and sharpens flavor
This ganache transforms the cheesecake from simple to show-stopping.
Step-by-Step Instructions (With Technique Tips)
1. Prepare the Pan and Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly. Wrap the outside of the pan with two layers of heavy-duty foil, ensuring the bottom and sides are completely sealed to prevent water from leaking in during the water bath.
2. Make the Chocolate Hazelnut Crust
Pulse the chocolate sandwich cookies and raw hazelnuts in a food processor until finely ground. The mixture should resemble coarse sand.
Add the melted butter and pulse again until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Use the bottom of a glass to compact the crust evenly.
Bake for 10–12 minutes, then remove and allow it to cool completely. This step ensures the crust stays crisp beneath the creamy filling.
3. Melt the Chocolate
Melt the chopped dark chocolate using a double boiler or microwave in short intervals, stirring until smooth. Let it cool slightly—warm, not hot—before adding it to the cheesecake batter.
4. Make the Cheesecake Filling
Reduce oven temperature to 325°F (160°C).
In a large bowl, beat the softened cream cheese, Greek yogurt, and sugar on low speed until smooth and lump-free. Mixing slowly prevents excess air, which can cause cracking.
Add cocoa powder and salt, mixing just until combined. Scrape down the bowl.
Add the eggs one at a time, mixing gently after each addition. Finally, pour in the melted chocolate and fold until smooth and glossy.
Avoid overmixing—this is key to a dense, creamy texture.
5. Bake Using a Water Bath
Pour the filling over the cooled crust. Place the springform pan inside a large roasting pan.
Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. This water bath regulates heat and prevents cracking.
Bake for 1 to 1¼ hours, until the edges are set but the center still has a gentle wobble.
Turn off the oven, crack the door open slightly, and allow the cheesecake to rest inside for 30–60 minutes. This gradual cooling prevents sudden temperature changes that cause cracks.
6. Cool and Chill
Remove the cheesecake from the water bath and foil. Run a thin knife around the edges to release it from the pan.
Cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight. This chilling time allows flavors to deepen and texture to fully set.
7. Prepare the Chocolate Hazelnut Ganache
Heat the heavy cream until just steaming. Remove from heat and stir in the chocolate hazelnut butter and chopped dark chocolate until smooth and glossy.
Let the ganache cool slightly until pourable but thick.
Pour over the chilled cheesecake, allowing it to gently spread to the edges. Sprinkle with toasted hazelnuts and flaky sea salt.
Refrigerate for 20–30 minutes to set before slicing.
Serving Suggestions
- Serve thin slices—this cheesecake is rich
- Pair with espresso, black coffee, or a glass of red wine
- Add fresh raspberries or blackberries for contrast
- Dust plates lightly with cocoa powder for presentation
Storage & Make-Ahead Tips
- Refrigerator: Store covered for up to 5 days
- Freezer: Freeze (without ganache) for up to 2 months
- Make Ahead: Cheesecake improves after 24 hours of chilling
Common Troubleshooting Tips
- Cracks: Usually caused by overmixing or skipping the water bath
- Grainy texture: Ingredients were too cold or overbaked
- Soft center: Needs additional chilling time, not more baking
Final Thoughts
This Dark Chocolate Cheesecake with Hazelnut Crust and Chocolate Hazelnut Ganache is a dessert designed to impress. It’s bold, deeply flavored, and unapologetically rich—perfect for those who believe chocolate desserts should be intense, elegant, and memorable.
Whether you’re baking for a special occasion or simply indulging your love of dark chocolate, this cheesecake delivers a bakery-quality experience right from your kitchen.
Dark Chocolate Cheesecake
Ingredients
For the Chocolate Hazelnut Crust
- 10 cookies Chocolate sandwich cookies Crushed, for the crust base.
- 1 cup Raw hazelnuts For added texture and flavor.
- 1/2 cup Salted butter Melted, to bind the crust.
For the Dark Chocolate Cheesecake Filling
- 12 oz 72% dark chocolate Melted, the star ingredient.
- 16 oz Full-fat cream cheese Softened for mixing.
- 1 cup Whole-milk Greek yogurt Adds tanginess.
- 3/4 cup Granulated sugar Sweetens the filling.
- 1/2 cup Unsweetened cocoa powder Enhances chocolate flavor.
- 3 large Eggs For structure.
- 1/2 tsp Salt Enhances flavor.
For the Chocolate Hazelnut Ganache
- 1/2 cup Chocolate hazelnut butter (Nutella) For richness.
- 1/2 cup Heavy cream For silky texture.
- 4 oz Dark chocolate For stability and depth of flavor.
- 1/4 cup Toasted hazelnuts For garnish.
- 1/4 tsp Flaky sea salt To balance sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly. Wrap the outside of the pan with two layers of heavy-duty foil.
- Pulse the chocolate sandwich cookies and raw hazelnuts in a food processor until finely ground, resembling coarse sand.
- Add the melted butter and pulse again until evenly moistened. Press the mixture into the bottom and sides of the prepared pan.
- Bake for 10-12 minutes, then allow it to cool completely.
Make the Cheesecake Filling
- Melt the chopped dark chocolate using a double boiler or microwave, then let it cool slightly.
- In a large bowl, beat the cream cheese, Greek yogurt, and sugar together until smooth and lump-free.
- Add cocoa powder and salt, mixing just until combined. Add the eggs one at a time, mixing gently after each addition, then fold in the melted chocolate.
Baking
- Pour the filling into the cooled crust and place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches 1 inch up the sides of the springform pan.
- Bake for 1 to 1¼ hours, until the edges are set but the center still has a gentle wobble.
- Turn off the oven and crack the door open, allowing the cheesecake to rest inside for 30–60 minutes.
Cooling and Ganache Preparation
- Remove the cheesecake from the water bath and foil, and let it cool completely at room temperature before refrigerating for at least 4 hours.
- For the ganache, heat the heavy cream until just steaming and stir in the chocolate hazelnut butter and chopped dark chocolate until smooth.
- Allow the ganache to cool slightly before pouring over the chilled cheesecake, then sprinkle with toasted hazelnuts and flaky sea salt.
- Refrigerate for 20–30 minutes to set before slicing.
