25+ Quick Easter Chocolate Cheesecake Recipes to Delight Your Family

Easter is the perfect time to indulge in some sweet treats, and what better way to celebrate than with a rich, velvety chocolate cheesecake?

Whether you’re planning an intimate family gathering or a festive holiday feast, a chocolate cheesecake will undoubtedly be a crowd-pleaser.

This blog features over 25 irresistible Easter chocolate cheesecake recipes, ranging from classic chocolate varieties to innovative twists that incorporate seasonal fruits, decadent toppings, and unique flavor profiles.

So, if you’re looking for the ultimate dessert to serve this Easter, look no further than these stunning chocolate cheesecakes.

From the first bite to the last, these recipes promise to leave your guests asking for seconds!

25+ Quick Easter Chocolate Cheesecake Recipes to Delight Your Family

Easter is all about indulgence and celebration, and nothing says celebration like a decadent chocolate cheesecake.

Whether you prefer the rich taste of traditional chocolate or enjoy a fruity twist, these 25+ Easter chocolate cheesecake recipes offer something for every taste.

With so many delicious options, you’ll be able to choose the perfect dessert to complement your Easter meal.

From silky fillings to eye-catching toppings, these cheesecakes will make your holiday gathering truly special.

So, roll up your sleeves and get ready to create a showstopping Easter treat that everyone will love!

Classic Easter Chocolate Cheesecake

This rich and creamy Easter Chocolate Cheesecake is a classic favorite, combining a smooth chocolate filling with a crunchy graham cracker crust. Perfect for any Easter celebration, it delivers a combination of decadent flavors that will please chocolate lovers and cheesecake enthusiasts alike.

• Crust:
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup melted butter
  • ¼ cup sugar
• Chocolate Cheesecake Filling:
  • 2 cups semi-sweet chocolate chips
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup heavy cream
  • 1 tablespoon cocoa powder
• Garnish (optional):
  • Shaved chocolate or chocolate Easter eggs

Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the base of a 9-inch springform pan to form the crust. Bake for 10 minutes, then allow it to cool.
3. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals until smooth and set aside to cool slightly.
4. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract, cocoa powder, and melted chocolate until fully combined.
5. Add sour cream and heavy cream, mixing gently until the filling is smooth.
6. Pour the chocolate cheesecake mixture into the prepared crust and smooth the top with a spatula.
7. Bake for 55-60 minutes, or until the edges are set, and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
8. Remove from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
9. Before serving, garnish with shaved chocolate or mini chocolate Easter eggs.

The Classic Easter Chocolate Cheesecake is the perfect balance of creamy and chocolatey goodness, making it a show-stopping dessert for Easter. Its rich texture and depth of flavor will have your guests asking for seconds. Best served chilled, this cheesecake is a delightful and indulgent treat that encapsulates the essence of Easter celebrations.

No-Bake Easter Chocolate Cheesecake

If you’re looking for a quick and easy Easter dessert, this No-Bake Easter Chocolate Cheesecake is a great option. With a rich chocolate base and a creamy filling, this cheesecake doesn’t require any baking, making it the ideal last-minute Easter treat for those pressed for time.

• Crust:
  • 2 cups Oreo cookie crumbs
  • ½ cup melted butter
• Filling:
  • 8 oz cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 cup chocolate ganache (made from ½ cup heavy cream and 1 cup semi-sweet chocolate chips)
  • 1 teaspoon vanilla extract
  • ¼ cup mini chocolate chips (optional)
• Garnish:
  • Mini chocolate eggs or Easter-themed sprinkles

Instructions:

1. Prepare the crust by combining Oreo cookie crumbs and melted butter. Press the mixture firmly into the base of a 9-inch springform pan and refrigerate to set.
2. For the filling, first make the chocolate ganache by heating ½ cup heavy cream in a microwave-safe bowl until it just begins to simmer. Pour it over 1 cup of semi-sweet chocolate chips and stir until smooth. Allow the ganache to cool slightly.
3. In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
5. Add the chocolate ganache and vanilla extract to the filling and gently mix until smooth.
6. Pour the filling over the prepared crust and spread it evenly. Refrigerate for at least 4 hours or overnight to set.
7. Before serving, garnish with mini chocolate eggs or Easter-themed sprinkles for a festive touch.

This No-Bake Easter Chocolate Cheesecake is a crowd-pleaser that takes minimal effort while delivering maximum flavor. The creamy filling combined with the chocolate ganache creates a luscious dessert perfect for any Easter gathering. Its no-bake nature makes it convenient for busy hosts and ensures that your guests will be treated to an irresistible, rich dessert.

Easter Chocolate Cheesecake with Raspberry Swirl

Add a vibrant twist to your Easter celebration with this Easter Chocolate Cheesecake featuring a luscious raspberry swirl. The combination of tangy raspberries and rich chocolate cheesecake creates a sophisticated flavor profile, making it an exceptional choice for anyone looking to impress their guests.

• Crust:
  • 1 ½ cups chocolate cookie crumbs
  • ½ cup melted butter
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup semi-sweet chocolate, melted
  • 1 teaspoon vanilla extract
• Raspberry Swirl:
  • 1 cup fresh raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
• Garnish:
  • Fresh raspberries or chocolate shavings

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, combine chocolate cookie crumbs with melted butter and press the mixture into the base of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. For the raspberry swirl, heat fresh raspberries, sugar, and lemon juice in a small saucepan over medium heat until the raspberries break down and form a sauce. Let it cool and strain through a sieve to remove the seeds.
4. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, and melted chocolate.
5. Pour the cheesecake filling into the prepared crust. Using a spoon, drop raspberry sauce over the top of the cheesecake in a few spots and swirl gently with a knife.
6. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Let it cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
7. Garnish with fresh raspberries or chocolate shavings before serving.

The Easter Chocolate Cheesecake with Raspberry Swirl is a stunning dessert that combines two indulgent flavors—rich chocolate and tart raspberries. The beautiful marbled effect on top adds a decorative touch, making it the perfect centerpiece for any Easter brunch or dinner. This cheesecake offers a sophisticated balance of sweetness and tartness, making it a delightful option for guests with varying tastes.

Decadent Easter Chocolate Cheesecake with Caramel Drizzle

This Decadent Easter Chocolate Cheesecake with Caramel Drizzle is a luxurious dessert that combines the deep, velvety richness of chocolate cheesecake with the sweet indulgence of homemade caramel. It’s an irresistible treat for those who love the combination of chocolate and caramel, making it a perfect addition to your Easter celebrations.

• Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup cocoa powder
  • ⅓ cup sugar
  • 6 tablespoons unsalted butter, melted
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup semi-sweet chocolate, melted
  • 1 teaspoon vanilla extract
• Caramel Sauce:
  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt (optional)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, combine graham cracker crumbs, cocoa powder, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then cool.
3. In a mixing bowl, beat softened cream cheese with sugar until smooth. Add eggs, one at a time, beating after each addition. Stir in sour cream, melted chocolate, and vanilla extract until the mixture is smooth and combined.
4. Pour the cheesecake mixture into the prepared crust. Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
5. Meanwhile, make the caramel sauce: In a saucepan, melt butter over medium heat. Add brown sugar and bring to a simmer, stirring frequently. Once the sugar has dissolved, add heavy cream, vanilla extract, and salt. Stir and simmer for 3-5 minutes until the sauce thickens. Let it cool slightly.
6. Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight. Before serving, drizzle the caramel sauce over the top.

The Decadent Easter Chocolate Cheesecake with Caramel Drizzle is a showstopper dessert with a perfect blend of chocolate richness and sweet caramel goodness. The addition of the homemade caramel sauce adds a luxurious touch that will leave your guests in awe. Whether it’s served at an Easter dinner or as a sweet treat for the holiday, this cheesecake is bound to become a family favorite.

Easter Chocolate Cheesecake with Mini Egg Topping

Celebrate Easter with this fun and festive Easter Chocolate Cheesecake topped with mini chocolate eggs. It’s a delightful dessert that combines a creamy chocolate filling with a crunchy chocolate crust, creating a treat that not only tastes amazing but also looks great on any Easter dessert table.

• Crust:
  • 1 ½ cups chocolate cookie crumbs (Oreos or chocolate grahams)
  • ⅓ cup unsalted butter, melted
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 4 oz semi-sweet chocolate, melted
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
• Topping:
  • 1 cup mini chocolate Easter eggs, roughly chopped
  • ¼ cup whipped cream (optional)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, combine chocolate cookie crumbs with melted butter and press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add the vanilla extract and melted chocolate, mixing until fully incorporated.
4. Add eggs, one at a time, beating well after each addition. Stir in the sour cream and heavy cream until the filling is smooth.
5. Pour the cheesecake mixture into the cooled crust and spread evenly. Bake for 55-60 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake in for another hour, then cool at room temperature.
6. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.
7. Before serving, top with whipped cream (if desired) and scatter mini chocolate Easter eggs on top for a festive look.

This Easter Chocolate Cheesecake with Mini Egg Topping is both visually stunning and delicious. The rich, creamy chocolate cheesecake filling pairs beautifully with the festive mini chocolate eggs, making it an ideal dessert for Easter gatherings. The playful topping gives it a joyful touch, ensuring it will be the star of your holiday table. Every bite offers a perfect mix of textures and flavors that will delight your guests.

Easter Chocolate Cheesecake with Hazelnut Crust

Elevate your Easter dessert spread with this Easter Chocolate Cheesecake featuring a hazelnut crust. The nutty crust perfectly complements the smooth, velvety chocolate filling, creating a dessert that is both sophisticated and indulgent. This cheesecake is ideal for those who enjoy a richer, more complex flavor profile.

• Crust:
  • 1 cup hazelnuts, finely ground
  • ½ cup graham cracker crumbs
  • 3 tablespoons sugar
  • ¼ cup unsalted butter, melted
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate, melted
  • 1 teaspoon vanilla extract
• Topping:
  • Chopped toasted hazelnuts
  • Whipped cream (optional)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, combine ground hazelnuts, graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool.
3. In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in heavy cream, melted chocolate, and vanilla extract until fully combined.
4. Pour the cheesecake mixture over the cooled hazelnut crust and smooth the top. Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool for 1 hour in the oven.
5. Refrigerate for at least 4 hours or overnight to fully set.
6. Before serving, garnish with chopped toasted hazelnuts and whipped cream for an extra touch of elegance.

The Easter Chocolate Cheesecake with Hazelnut Crust is an elevated and decadent dessert that will impress your guests. The rich chocolate filling pairs beautifully with the crunchy, nutty crust, creating a balanced and luxurious flavor profile. Perfect for Easter or any special occasion, this cheesecake offers a memorable taste experience that will leave everyone asking for the recipe.

Easter Chocolate Cheesecake with Raspberry Sauce

This Easter Chocolate Cheesecake with Raspberry Sauce is a beautiful and delicious combination of rich, creamy chocolate and the tart sweetness of fresh raspberries. The raspberry sauce adds a burst of color and a delightful contrast to the smooth chocolate filling, making it an irresistible dessert for your Easter celebration.

• Crust:
  • 1 ½ cups chocolate cookie crumbs (Oreos work well)
  • ¼ cup sugar
  • ⅓ cup unsalted butter, melted
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz semi-sweet chocolate, melted
  • ½ cup sour cream
  • ½ cup heavy cream
• Raspberry Sauce:
  • 1 ½ cups fresh raspberries
  • ¼ cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, mix chocolate cookie crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and cool.
3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, and beat well after each addition. Stir in vanilla extract, melted chocolate, sour cream, and heavy cream until well combined.
4. Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 55-60 minutes or until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake in for another hour with the door slightly ajar. Let it cool to room temperature.
5. While the cheesecake cools, prepare the raspberry sauce: In a saucepan, combine raspberries, sugar, water, and lemon juice. Simmer over medium heat for 5-7 minutes until the raspberries break down. Strain the mixture to remove seeds and let it cool.
6. Once the cheesecake has cooled, refrigerate for at least 4 hours or overnight. Before serving, drizzle with raspberry sauce.

The Easter Chocolate Cheesecake with Raspberry Sauce is a stunning and flavorful dessert. The richness of the chocolate cheesecake is perfectly balanced by the tangy sweetness of the raspberry sauce. This dessert will not only look beautiful on your Easter table but will also leave your guests raving about its elegant flavor pairing. It’s the perfect mix of indulgence and freshness, making it an Easter classic in the making.

Easter Chocolate Cheesecake with White Chocolate Shards

This Easter Chocolate Cheesecake with White Chocolate Shards is a sophisticated and indulgent dessert, featuring a velvety chocolate cheesecake paired with the sweetness of white chocolate. The white chocolate shards give it a dramatic and festive look, while enhancing the flavor with an extra touch of sweetness. This is a dessert that will surely impress your guests.

• Crust:
  • 1 ½ cups chocolate wafer crumbs
  • ¼ cup sugar
  • 6 tablespoons unsalted butter, melted
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 8 oz dark chocolate, melted
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
• White Chocolate Shards:
  • 6 oz white chocolate, chopped

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, combine chocolate wafer crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and cool.
3. In a large bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract, melted dark chocolate, eggs one at a time, and beat well after each addition. Stir in sour cream and heavy cream until smooth and well combined.
4. Pour the cheesecake filling into the cooled crust and spread it out evenly. Bake for 55-60 minutes, or until the edges are set, but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool for an hour before leaving it at room temperature to cool completely.
5. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
6. To make the white chocolate shards, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each. Once melted, pour the chocolate onto a parchment paper-lined baking sheet, spreading it thin. Refrigerate for about 30 minutes until set, then break it into shards.
7. Before serving, top the cheesecake with the white chocolate shards, allowing them to rest on the surface of the cheesecake for an elegant touch.

This Easter Chocolate Cheesecake with White Chocolate Shards is a beautiful and decadent dessert. The dark chocolate cheesecake filling offers a rich, smooth texture, while the sweet, creamy white chocolate shards add a sophisticated touch. The visual appeal and flavor balance of this dessert make it a perfect centerpiece for any Easter gathering, ensuring your guests will be wowed both by the presentation and the taste.

Easter Chocolate Cheesecake with Mousse Topping

For those who love a light, fluffy twist on traditional chocolate cheesecake, this Easter Chocolate Cheesecake with Mousse Topping is the perfect choice. The cheesecake’s dense, creamy base is topped with a light and airy chocolate mousse, creating a delightful contrast in texture. It’s a rich yet refreshing dessert that will be a hit at your Easter celebration.

• Crust:
  • 1 ½ cups chocolate cookie crumbs
  • ¼ cup sugar
  • 6 tablespoons unsalted butter, melted
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 8 oz semi-sweet chocolate, melted
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
• Chocolate Mousse Topping:
  • 8 oz semi-sweet chocolate, melted
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, combine chocolate cookie crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and cool.
3. In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract, melted chocolate, eggs one at a time, and beat well. Stir in sour cream and heavy cream until well combined.
4. Pour the cheesecake mixture into the cooled crust. Bake for 55-60 minutes, or until the edges are set, and the center is slightly jiggly. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.
5. Cool the cheesecake to room temperature and then refrigerate for at least 4 hours or overnight to fully set.
6. To prepare the mousse topping, whip the heavy cream with powdered sugar until soft peaks form. Fold in the melted chocolate and vanilla extract until smooth.
7. Spread the mousse over the cooled cheesecake just before serving. Decorate with chocolate shavings or additional chocolate mousse swirls for an extra touch.

The Easter Chocolate Cheesecake with Mousse Topping offers a wonderfully airy and decadent twist on a classic cheesecake. The light and fluffy mousse topping perfectly complements the dense, rich chocolate filling, creating an irresistible texture combination. This dessert is perfect for Easter gatherings where you want to serve something indulgent yet refreshing, and it’s sure to leave everyone asking for more.

Easter Chocolate Cheesecake with Caramel Drizzle

This Easter Chocolate Cheesecake with Caramel Drizzle is a rich, indulgent dessert that combines the smooth, creamy texture of chocolate cheesecake with the sweetness of homemade caramel sauce. The caramel drizzle not only enhances the flavor but also adds a beautiful golden touch, making this cheesecake a showstopper for your Easter celebration.

• Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup cocoa powder
  • 6 tablespoons unsalted butter, melted
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 8 oz semi-sweet chocolate, melted
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
• Caramel Sauce:
  • 1 cup sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, combine graham cracker crumbs, cocoa powder, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract, melted chocolate, eggs one at a time, and beat well after each addition. Stir in sour cream and heavy cream until smooth.
4. Pour the cheesecake mixture into the cooled crust and spread evenly. Bake for 55-60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and allow the cheesecake to cool in the oven for an hour. Let it cool completely at room temperature.
5. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
6. To make the caramel sauce, melt sugar in a saucepan over medium heat, stirring constantly until it turns amber. Add butter, cream, vanilla extract, and a pinch of salt, stirring until smooth. Remove from heat and let it cool.
7. Before serving, drizzle the cooled caramel sauce over the cheesecake.

The Easter Chocolate Cheesecake with Caramel Drizzle is an unforgettable dessert that combines the richness of chocolate with the smooth sweetness of caramel. The homemade caramel sauce elevates the cheesecake, adding depth and complexity to the flavors. This is the perfect dessert to enjoy after a festive Easter meal, sure to delight both your taste buds and your guests.

Easter Chocolate Cheesecake with Oreo Crust and Chocolate Ganache

For chocolate lovers, this Easter Chocolate Cheesecake with Oreo Crust and Chocolate Ganache is an indulgent treat that promises to satisfy every sweet tooth. The Oreo crust adds a perfect crunch, while the creamy chocolate cheesecake filling paired with a glossy chocolate ganache topping makes for a decadent and festive Easter dessert.

• Crust:
  • 1 ½ cups crushed Oreo cookies (with filling)
  • 6 tablespoons unsalted butter, melted
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 8 oz semi-sweet chocolate, melted
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
• Chocolate Ganache:
  • 8 oz semi-sweet chocolate, chopped
  • ½ cup heavy cream

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, crush the Oreo cookies and mix with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract, melted chocolate, and eggs one at a time, beating well after each addition. Stir in sour cream and heavy cream until smooth.
4. Pour the cheesecake filling into the cooled Oreo crust and spread it out evenly. Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and allow the cheesecake to cool for 1 hour before removing it from the oven. Let it cool completely at room temperature.
5. Refrigerate the cheesecake for at least 4 hours or overnight.
6. To make the ganache, heat the heavy cream in a saucepan until it begins to simmer. Pour it over the chopped chocolate and stir until smooth and glossy.
7. Pour the ganache over the cooled cheesecake and spread it evenly. Refrigerate the cheesecake until the ganache sets, about 1 hour.

The Easter Chocolate Cheesecake with Oreo Crust and Chocolate Ganache is a treat that combines rich flavors with a satisfying texture contrast. The Oreo crust gives a crunchy base, while the creamy cheesecake and indulgent ganache topping elevate the dessert to new heights. This is the perfect chocolate lover’s dessert for Easter, bringing joy and indulgence to every bite.

Easter Chocolate Cheesecake with Mint Infusion

This Easter Chocolate Cheesecake with Mint Infusion is a refreshing twist on the classic chocolate cheesecake. The rich chocolate base is paired with a subtle mint flavor that is both vibrant and refreshing, making it the perfect dessert to balance out the heavier dishes often found on an Easter menu.

• Crust:
  • 1 ½ cups chocolate wafer crumbs
  • ¼ cup sugar
  • 6 tablespoons unsalted butter, melted
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 8 oz dark chocolate, melted
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
  • 2 teaspoons peppermint extract
• Chocolate Ganache Topping:
  • 4 oz dark chocolate, chopped
  • ¼ cup heavy cream
  • 1 teaspoon peppermint extract (optional)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, combine chocolate wafer crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and cool.
3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract, melted dark chocolate, and eggs one at a time, beating well after each addition. Stir in sour cream, heavy cream, and peppermint extract until well combined.
4. Pour the cheesecake filling into the cooled crust and spread it out evenly. Bake for 55-60 minutes or until the edges are set, but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool for 1 hour with the oven door slightly ajar. Let it cool completely at room temperature.
5. Refrigerate the cheesecake for at least 4 hours or overnight.
6. To make the ganache topping, heat the heavy cream in a saucepan until it simmers. Pour it over the chopped dark chocolate and stir until smooth. Stir in peppermint extract, if desired.
7. Pour the ganache over the cooled cheesecake and spread it evenly. Refrigerate for 1 hour to set the ganache.

The Easter Chocolate Cheesecake with Mint Infusion offers a refreshing twist on traditional chocolate cheesecake. The mint-infused filling adds a cool, refreshing element that beautifully complements the richness of the chocolate. This cheesecake is perfect for those who enjoy the combination of chocolate and mint, making it a standout dessert for Easter gatherings.

Easter Chocolate Cheesecake with Raspberry Swirl

This Easter Chocolate Cheesecake with Raspberry Swirl combines the best of both worlds: the deep, rich flavor of chocolate cheesecake paired with the bright, tart sweetness of fresh raspberries. The beautiful raspberry swirl not only adds color but also creates a delightful contrast in flavor, making it a visually stunning and irresistible dessert for your Easter feast.

• Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons unsalted butter, melted
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 8 oz semi-sweet chocolate, melted
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
• Raspberry Swirl:
  • 1 cup fresh raspberries
  • ¼ cup sugar
  • 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and cool.
3. For the cheesecake filling, beat cream cheese and sugar until smooth. Add vanilla extract, melted chocolate, eggs one at a time, and beat well after each addition. Stir in sour cream and heavy cream until smooth.
4. For the raspberry swirl, combine raspberries, sugar, and lemon juice in a small saucepan. Heat over medium heat, mashing the raspberries until they break down and form a syrup. Let it simmer for 5-7 minutes, then strain to remove the seeds.
5. Pour the cheesecake filling into the cooled crust, then spoon raspberry syrup in dollops on top. Use a toothpick or skewer to gently swirl the raspberry syrup into the cheesecake mixture.
6. Bake the cheesecake for 55-60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and allow the cheesecake to cool for 1 hour in the oven with the door slightly ajar. Let it cool completely at room temperature.
7. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

This Easter Chocolate Cheesecake with Raspberry Swirl offers an exquisite blend of rich chocolate and tart raspberry flavors. The bright raspberry swirl not only adds visual appeal but also a refreshing contrast to the decadence of the chocolate cheesecake. This dessert is a perfect balance of flavors, making it a wonderful choice for any Easter gathering.

Easter Chocolate Cheesecake with White Chocolate Shavings

This Easter Chocolate Cheesecake with White Chocolate Shavings is a decadent treat that combines the richness of dark chocolate with the sweetness of white chocolate. The velvety cheesecake filling is topped with delicate white chocolate shavings, making it a beautiful and indulgent dessert to serve at your Easter celebration.

• Crust:
  • 1 ½ cups chocolate cookie crumbs
  • ¼ cup sugar
  • 6 tablespoons unsalted butter, melted
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 8 oz semi-sweet chocolate, melted
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
• White Chocolate Topping:
  • 4 oz white chocolate, grated
  • 1 tablespoon powdered sugar (optional)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, combine chocolate cookie crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and cool.
3. For the cheesecake filling, beat cream cheese and sugar until smooth. Add vanilla extract, melted semi-sweet chocolate, eggs one at a time, and beat well after each addition. Stir in sour cream and heavy cream until smooth and fully combined.
4. Pour the cheesecake mixture into the cooled crust and smooth out the top. Bake for 55-60 minutes or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool with the door slightly ajar. Let it cool completely at room temperature.
5. Refrigerate the cheesecake for at least 4 hours or overnight.
6. Before serving, sprinkle the grated white chocolate evenly over the top of the cheesecake. If desired, dust with powdered sugar for extra sweetness and decoration.

This Easter Chocolate Cheesecake with White Chocolate Shavings is a showstopper dessert that combines deep, rich chocolate with the creamy sweetness of white chocolate. The white chocolate topping adds an elegant touch, making this cheesecake both visually stunning and irresistibly delicious. It’s the perfect way to end your Easter meal on a sweet note.

Easter Chocolate Cheesecake with Strawberry Compote

For a fruitier twist on the traditional chocolate cheesecake, this Easter Chocolate Cheesecake with Strawberry Compote brings together the richness of chocolate with the fresh, juicy sweetness of strawberries. The homemade strawberry compote drizzled over the cheesecake adds a tangy, refreshing contrast that balances out the creamy chocolate filling perfectly.

• Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons unsalted butter, melted
• Chocolate Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 8 oz semi-sweet chocolate, melted
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
• Strawberry Compote:
  • 2 cups fresh strawberries, hulled and sliced
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C).
2. For the crust, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and cool.
3. For the cheesecake filling, beat cream cheese and sugar until smooth. Add vanilla extract, melted chocolate, eggs one at a time, and beat well after each addition. Stir in sour cream and heavy cream until smooth.
4. Pour the cheesecake filling into the cooled crust and spread evenly. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool for 1 hour with the oven door slightly ajar. Let it cool completely at room temperature.
5. Refrigerate the cheesecake for at least 4 hours or overnight.
6. For the strawberry compote, combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens, about 8-10 minutes. Remove from heat and stir in vanilla extract. Allow it to cool.
7. Before serving, spoon the strawberry compote over the top of the cheesecake.

This Easter Chocolate Cheesecake with Strawberry Compote is a perfect balance of rich chocolate and fresh fruit. The tangy sweetness of the strawberry compote pairs wonderfully with the creamy, decadent chocolate cheesecake, making this dessert a refreshing and elegant option for Easter. Your guests will love the combination of flavors and the beautiful presentation.

Note: More recipes are coming soon!