If you’re a true chocolate lover, this Chocolate Fudge Truffle Cheesecake is about to become your ultimate favorite dessert. With a deep chocolate crust, a creamy chocolate cheesecake filling, and a glossy ganache topping, this dessert delivers rich flavor and smooth texture in every bite.
Perfect for birthdays, holidays, or special occasions, this cheesecake looks like it came straight from a bakery—but you can easily make it at home.
Table of Contents
⏱ Recipe Details
- Prep Time: 30 minutes
- Bake Time: 75–80 minutes
- Chill Time: 4–6 hours (or overnight)
- Total Time: About 7 hours
- Servings: 10–12 slices
🛒 Ingredients
Chocolate Crust
- 1 cup graham cracker crumbs (about 1 sleeve of graham crackers)
- ⅓ cup granulated sugar
- ¼ cup unsweetened cocoa powder 🍫
- ¼ cup melted butter 🧈
Cheesecake Filling
- 12 oz bittersweet chocolate chips (Ghirardelli preferred)
- 24 oz cream cheese, room temperature (3 packages)
- 1 cup granulated sugar
- ¼ cup brown sugar
- 3 tbsp unsweetened cocoa powder 🍫
- 5 large eggs
- ¾ cup heavy whipping cream 🥛
- 2 tsp vanilla extract
Ganache Topping
- 6 oz semi-sweet chocolate bar (for ganache + shavings)
- ⅔ cup heavy whipping cream 🥛
- 2 tbsp butter, melted 🧈
Garnish
- Reddi-Wip
- Chocolate syrup
👩🍳 Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C).
Crush the graham crackers into fine crumbs using a food processor or a rolling pin.
In a bowl, combine graham cracker crumbs, sugar, and cocoa powder.
Stir in melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Step 2: Make the Cheesecake Filling
Melt the bittersweet chocolate chips using a double boiler or microwave. Set aside to cool slightly.
In a food processor, blend softened cream cheese until smooth. Scrape the sides as needed.
Add granulated sugar, brown sugar, and cocoa powder. Blend until combined.
Add eggs, heavy cream, and vanilla extract. Mix until smooth.
Pour in melted chocolate and blend again until fully incorporated.
Pour the batter over the prepared crust.
Step 3: Bake the Cheesecake
Bake for 75–80 minutes, until the center is set but slightly jiggly.
Run a knife around the edges to loosen the cheesecake.
Cool completely on a wire rack.
Cover loosely and refrigerate for 4–6 hours or overnight.
Step 4: Prepare the Ganache
Heat heavy cream and butter in a microwave-safe bowl for 60–90 seconds until butter melts.
Break chocolate into pieces and add to the hot cream.
Let sit for 1 minute, then stir slowly until smooth.
Cool to room temperature.
Pour ganache over the chilled cheesecake and spread evenly.
(Optional: Make chocolate curls for decoration.)
Step 5: Serve
Let the ganache set for about 1 hour.
Slice using a sharp knife, wiping clean between cuts.
Serve with chocolate syrup and Reddi-Wip.
Enjoy 😉
🍰 Serving Tips
- For extra clean slices, warm your knife under hot water.
- Serve slightly chilled for the best texture.
- Pair with coffee or espresso for a perfect dessert experience.
⭐ Storage
- Store covered in the refrigerator for up to 5 days.
- Freeze slices for up to 2 months (wrap tightly).
❤️ Final Thoughts
This Chocolate Fudge Truffle Cheesecake is rich, creamy, and intensely chocolatey. From the cocoa crust to the silky ganache topping, every layer is designed for pure indulgence.
If you’re looking for a dessert that impresses every guest and satisfies every chocolate craving, this recipe is a must-try.
