If you’re a fan of decadent desserts and crave the rich, indulgent flavors of chocolate, then you’ve probably heard of Olive Garden’s famous chocolate cheesecake.
Known for its creamy texture, luscious chocolate flavor, and irresistible topping, this dessert has become a favorite among many.
But why settle for just one type of chocolate cheesecake when you can explore a variety of mouthwatering recipes that bring the same indulgence into your own kitchen?
In this article, we’ve compiled a collection of over 15 Olive Garden-inspired chocolate cheesecake recipes that you can easily recreate at home.
From classic chocolate cheesecakes to fun and creative twists like chocolate and fruit combinations, peanut butter, and even tropical flavors, there’s something for every chocolate lover.
Whether you’re hosting a special gathering or simply indulging your sweet tooth, these recipes will provide you with the perfect way to end any meal on a high note.
Get ready to dive into a world of creamy, dreamy, and absolutely irresistible chocolate cheesecake creations!
15+ Decadent Olive Garden Chocolate Cheesecake Recipes to Try
There’s no better way to treat yourself and your loved ones than by creating one of these 15+ Olive Garden chocolate cheesecake recipes.
Whether you choose a classic flavor or explore unique combinations, each recipe is designed to satisfy your sweet cravings and bring the creamy indulgence of chocolate cheesecake into your home.
No matter the occasion, these cheesecakes will leave a lasting impression on anyone who takes a bite.
So gather your ingredients, preheat your oven, and get ready to enjoy the rich, velvety world of chocolate cheesecake, Olive Garden-style!
Olive Garden-Inspired Chocolate Cheesecake with a Velvety Ganache Topping
This decadent chocolate cheesecake is a perfect replica of the beloved Olive Garden version. With its rich, creamy filling and smooth ganache topping, this dessert will transport you straight to the Italian restaurant. The cheesecake sits on a buttery graham cracker crust, while the ganache provides an extra layer of indulgence.
Ingredients:
- Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup granulated sugar
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted
- Chocolate Ganache:
- 1 cup heavy cream
- 6 oz semi-sweet chocolate, chopped
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed. Bake for 10 minutes, then remove from the oven and set aside. - Make the Cheesecake Filling:
Beat the cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and melted chocolate. Pour the cheesecake mixture onto the cooled crust. - Bake the Cheesecake:
Bake at 325°F for 55-60 minutes or until the center is set, but still slightly wobbly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then refrigerate for at least 4 hours or overnight. - Prepare the Ganache:
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Stir until smooth and let it cool slightly before pouring it over the chilled cheesecake. - Assemble and Serve:
Pour the ganache over the chilled cheesecake, allowing it to drip down the sides. Refrigerate for an additional 30 minutes to set the ganache. Slice and serve!
This chocolate cheesecake with ganache topping is a chocolate lover’s dream. The balance of rich, velvety chocolate filling with the smooth ganache makes it an irresistible dessert for any occasion. It’s not only a perfect match for Olive Garden’s famous dessert, but it’s also a showstopper for your next dinner party or holiday gathering. The creamy, melt-in-your-mouth texture is sure to leave everyone asking for seconds.
Olive Garden-Inspired Triple Chocolate Cheesecake
If you’re a fan of all things chocolate, this triple chocolate cheesecake is a must-try. Featuring layers of chocolate crust, rich cheesecake filling, and a glossy chocolate ganache, it’s the ultimate indulgence. It’s inspired by Olive Garden’s famous cheesecake but with the added bonus of an extra chocolate punch.
Ingredients:
- Crust:
- 1 ½ cups chocolate cookie crumbs (Oreos work great)
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup heavy cream
- 8 oz milk chocolate, melted
- 6 oz dark chocolate, melted
- 1 teaspoon vanilla extract
- Chocolate Ganache:
- 1 cup heavy cream
- 4 oz milk chocolate, chopped
- 2 oz dark chocolate, chopped
Instructions:
- Make the Crust:
Preheat the oven to 325°F. Combine the chocolate cookie crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then allow it to cool. - Prepare the Cheesecake Filling:
Beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well. Stir in the melted milk chocolate, dark chocolate, and heavy cream until combined. Add the vanilla extract and mix well. Pour the cheesecake mixture onto the cooled crust. - Bake the Cheesecake:
Bake for 60-65 minutes, or until the center is almost set but slightly jiggly. Turn off the oven and let the cheesecake cool for 1 hour before removing it from the oven. Allow it to cool completely at room temperature before refrigerating for at least 4 hours. - Make the Chocolate Ganache:
Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Add the chopped milk and dark chocolate and stir until smooth and glossy. Let the ganache cool slightly before pouring it over the chilled cheesecake. - Assemble and Serve:
Once the ganache has set on the cheesecake, slice and serve. Optionally, garnish with chocolate shavings or whipped cream.
This triple chocolate cheesecake brings together the perfect combination of rich chocolate flavors in a smooth, creamy dessert. With a chocolate cookie crust, a decadent filling, and a chocolate ganache topping, this cheesecake is a chocolate lover’s paradise. Whether you’re recreating an Olive Garden favorite or simply indulging in a special treat, this dessert will satisfy even the most intense chocolate cravings. It’s the perfect showstopper for any event.
Olive Garden-Inspired No-Bake Chocolate Cheesecake
For those who love the taste of Olive Garden’s chocolate cheesecake but don’t want to spend hours in the kitchen, this no-bake version is a perfect alternative. It’s quick to prepare, features a rich and creamy filling, and has a delicious chocolate crust. The no-bake process allows for a lighter texture without sacrificing flavor, making it the ideal treat for busy bakers.
Ingredients:
- Crust:
- 1 ½ cups chocolate graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups heavy cream
- 4 oz semi-sweet chocolate, melted
- 1 teaspoon vanilla extract
- Chocolate Topping:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions:
- Prepare the Crust:
Combine the chocolate graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch pie pan or springform pan. Refrigerate for at least 30 minutes to set. - Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Stir in the melted semi-sweet chocolate and vanilla extract. Pour the cheesecake filling into the prepared crust. - Chill the Cheesecake:
Refrigerate the cheesecake for at least 4 hours, or until the filling is firm and set. - Make the Chocolate Topping:
Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and stir in the chopped semi-sweet chocolate until smooth. Let it cool slightly before drizzling over the chilled cheesecake. - Serve:
Once the chocolate topping has set, slice the cheesecake and serve chilled.
This no-bake chocolate cheesecake offers all the indulgent flavors of Olive Garden’s famous dessert without the lengthy baking process. The rich chocolate filling paired with the creamy texture makes it a delightful treat, while the easy-to-make crust adds a buttery crunch. Perfect for a busy weeknight or a gathering with friends, this dessert is guaranteed to impress with minimal effort. Enjoy a slice of chocolate bliss without turning on the oven!
Olive Garden-Inspired Chocolate Cheesecake with Espresso Infusion
This indulgent chocolate cheesecake with a hint of espresso is a perfect twist on the classic Olive Garden dessert. The combination of rich chocolate and coffee flavors creates a luxurious, deep taste, enhanced by a silky ganache topping. The espresso adds a touch of bitterness, balancing out the sweetness of the cheesecake filling and the rich chocolate ganache. It’s a sophisticated dessert that’s sure to wow your guests.
Ingredients:
- Crust:
- 1 ½ cups chocolate wafer crumbs
- 2 tablespoons brown sugar
- 5 tablespoons unsalted butter, melted
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup heavy cream
- 1 tablespoon instant espresso powder
- 8 oz semi-sweet chocolate, melted
- 1 teaspoon vanilla extract
- Espresso Ganache:
- 1 cup heavy cream
- 4 oz dark chocolate, chopped
- 1 tablespoon brewed espresso
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a bowl, mix the chocolate wafer crumbs, brown sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes and set aside to cool. - Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each. Dissolve the espresso powder in the heavy cream and add it to the mixture along with the melted chocolate and vanilla extract. Beat until well combined. Pour the cheesecake mixture into the cooled crust. - Bake the Cheesecake:
Bake for 55-60 minutes, or until the center is mostly set but still slightly jiggly. Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour. Let it cool to room temperature before refrigerating for at least 4 hours or overnight. - Make the Espresso Ganache:
Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and stir in the chopped dark chocolate until smooth. Stir in the brewed espresso and allow the ganache to cool slightly before pouring it over the cheesecake. - Serve:
Once the ganache has set, slice the cheesecake and enjoy. Garnish with chocolate shavings or a sprinkle of espresso powder, if desired.
This espresso-infused chocolate cheesecake is a perfect balance of rich chocolate and bold coffee flavors, making it an exquisite dessert for those who enjoy a more complex flavor profile. The silky ganache adds a glossy finish while the espresso infusion enhances the overall depth of the cheesecake. It’s ideal for dinner parties or special occasions where you want to impress guests with something uniquely delicious. Pair it with a cup of coffee or a glass of dessert wine for the ultimate treat.
Olive Garden-Inspired Salted Caramel Chocolate Cheesecake
This salted caramel chocolate cheesecake is a delightful combination of sweet and savory flavors. The rich chocolate cheesecake is complemented by a drizzle of homemade salted caramel sauce, creating a mouthwatering contrast that elevates the dessert to a new level. Inspired by Olive Garden’s classic chocolate cheesecake, this version adds an indulgent, salty-sweet twist that will leave you craving more.
Ingredients:
- Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup cocoa powder
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted
- 1 teaspoon vanilla extract
- Salted Caramel Sauce:
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 teaspoon sea salt
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a bowl, combine the graham cracker crumbs, cocoa powder, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool. - Make the Cheesecake Filling:
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 the sour cream, melted chocolate, and vanilla extract. Pour the cheesecake mixture into the cooled crust. - Bake the Cheesecake:
Bake for 55-60 minutes, or until the center is set but still slightly wobbly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then refrigerate for at least 4 hours or overnight. - Prepare the Salted Caramel Sauce:
In a saucepan, combine the granulated sugar and heat over medium heat, stirring occasionally until it turns into a golden-brown caramel. Carefully add the heavy cream and stir. Once the mixture is smooth, add the butter and sea salt, then stir to combine. Remove from heat and let it cool to room temperature. - Serve:
Once the cheesecake has chilled and the caramel sauce has cooled, drizzle the salted caramel over the top of the cheesecake. Serve immediately or refrigerate until ready to serve.
The combination of chocolate and salted caramel in this cheesecake creates a dessert that’s both indulgent and balanced. The sweet, creamy filling contrasts beautifully with the slightly salty caramel sauce, offering a delightful bite with each forkful. This salted caramel chocolate cheesecake is perfect for any special occasion, from family gatherings to holiday feasts. The unexpected touch of salt elevates this cheesecake to new heights, making it a memorable dessert that will keep everyone coming back for more.
Olive Garden-Inspired White Chocolate Raspberry Swirl Cheesecake
This stunning white chocolate raspberry swirl cheesecake is a twist on the traditional Olive Garden chocolate cheesecake, using white chocolate for a lighter, yet indulgent flavor. The fresh raspberry swirl running through the creamy filling adds a burst of fruity freshness, making this cheesecake both rich and refreshing. It’s perfect for anyone looking for a deliciously sweet and visually impressive dessert.
Ingredients:
- Crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup melted butter
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup white chocolate chips, melted
- 1 teaspoon vanilla extract
- 1 cup sour cream
- Raspberry Sauce:
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 2 tablespoons water
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes and set aside. - Make the Cheesecake Filling:
Beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in the melted white chocolate and vanilla extract. Add the sour cream and mix until smooth. Pour the cheesecake filling into the prepared crust. - Make the Raspberry Sauce:
In a small saucepan, combine raspberries, sugar, and water. Heat over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens. Strain the sauce to remove the seeds, then allow it to cool. - Create the Swirl:
Once the cheesecake filling is in the pan, spoon small dollops of raspberry sauce over the top. Use a knife or skewer to swirl the sauce into the cheesecake mixture for a marbled effect. - Bake the Cheesecake:
Bake at 325°F for 55-60 minutes, or until the center is set with a slight wobble. Turn off the oven and allow the cheesecake to cool inside for 1 hour, then refrigerate for at least 4 hours or overnight. - Serve:
Slice the cheesecake and serve chilled, garnished with additional fresh raspberries if desired.
This white chocolate raspberry swirl cheesecake is a perfect balance of creamy, rich white chocolate and the tangy sweetness of fresh raspberries. The swirl effect not only enhances the visual appeal but also provides a burst of flavor with every bite. It’s a beautiful and indulgent dessert, ideal for holidays, dinner parties, or any occasion where you want to impress your guests. The creamy filling, combined with the fresh fruit swirl, makes this cheesecake both refreshing and deeply satisfying.
Olive Garden-Inspired Chocolate Mint Cheesecake
This chocolate mint cheesecake combines the deep richness of a chocolate cheesecake with a refreshing mint twist, reminiscent of Olive Garden’s chocolate dessert offerings. The minty freshness cuts through the creamy richness, creating a harmonious balance of flavors. Topped with a chocolate ganache and a hint of mint, this dessert is both indulgent and refreshing—perfect for any mint-chocolate lover.
Ingredients:
- Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos)
- 1/4 cup melted butter
- 2 tablespoons sugar
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- Mint Chocolate Ganache:
- 1 cup heavy cream
- 6 oz dark chocolate, chopped
- 1 teaspoon peppermint extract
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow to cool. - Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the melted chocolate, vanilla extract, and peppermint extract. Mix until fully combined. Pour the cheesecake mixture over the cooled crust. - Bake the Cheesecake:
Bake at 325°F for 55-60 minutes, or until the center is mostly set but slightly jiggly. Turn off the oven and allow the cheesecake to cool inside for 1 hour, then refrigerate for at least 4 hours or overnight. - Make the Mint Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until smooth and glossy. Stir in the peppermint extract. Let it cool slightly before pouring over the chilled cheesecake. - Serve:
Once the ganache has set, slice the cheesecake and serve chilled. Garnish with chocolate shavings or fresh mint leaves if desired.
This chocolate mint cheesecake is a perfect fusion of creamy, indulgent chocolate with the refreshing taste of mint. The mint chocolate ganache adds a glossy, aromatic finish that complements the smooth cheesecake filling. Whether it’s for a festive occasion or a special treat for yourself, this cheesecake is sure to satisfy any chocolate mint lover’s cravings. Its rich yet refreshing flavor makes it a unique and delightful alternative to traditional chocolate desserts.
Olive Garden-Inspired Chocolate Orange Cheesecake
This chocolate orange cheesecake is an elegant and flavorful dessert that blends the richness of chocolate with the citrusy zing of orange. Inspired by Olive Garden’s classic chocolate desserts, this variation brings a refreshing twist with the addition of fresh orange zest and a tangy orange sauce. The result is a bright, decadent cheesecake that offers a perfect balance of deep chocolate and zesty citrus flavors.
Ingredients:
- Crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup cocoa powder
- 1/4 cup melted butter
- 2 tablespoons sugar
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted
- 2 tablespoons fresh orange zest
- 1 teaspoon vanilla extract
- Orange Sauce:
- 1 cup fresh orange juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a medium bowl, combine the graham cracker crumbs, cocoa powder, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool. - Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the melted chocolate, orange zest, and vanilla extract. Pour the cheesecake mixture over the cooled crust. - Bake the Cheesecake:
Bake at 325°F for 55-60 minutes, or until the center is set with a slight wobble. Turn off the oven and allow the cheesecake to cool for 1 hour inside with the door slightly ajar. Afterward, refrigerate the cheesecake for at least 4 hours or overnight. - Make the Orange Sauce:
In a saucepan, combine the fresh orange juice, sugar, cornstarch, and orange zest. Bring to a boil over medium heat, whisking constantly until the mixture thickens. Remove from heat and let it cool before drizzling over the cheesecake. - Serve:
Once the cheesecake has chilled and the orange sauce is cooled, drizzle the sauce over the top. Slice and serve!
The chocolate orange cheesecake offers a unique flavor profile that is both rich and refreshing. The combination of dark chocolate with bright, citrusy orange makes for a sophisticated dessert that’s sure to stand out at any dinner table. The smooth cheesecake filling and the tangy orange sauce provide the perfect balance of flavors. This dessert is a wonderful choice for those looking for a twist on the classic chocolate cheesecake—refreshing yet indulgent.
Olive Garden-Inspired Chocolate Hazelnut Cheesecake
This chocolate hazelnut cheesecake is a decadent dessert inspired by Olive Garden’s chocolate offerings, with an added twist of nutty richness from toasted hazelnuts. The smooth, creamy cheesecake filling, paired with a crunchy hazelnut crust and finished with a rich chocolate hazelnut ganache, makes this a truly indulgent treat. It’s perfect for anyone who loves the flavor combination of chocolate and hazelnuts.
Ingredients:
- Crust:
- 1 ½ cups graham cracker crumbs
- 1/2 cup toasted hazelnuts, finely chopped
- ¼ cup melted butter
- 2 tablespoons sugar
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted
- ½ cup hazelnut spread (like Nutella)
- 1 teaspoon vanilla extract
- Chocolate Hazelnut Ganache:
- 1 cup heavy cream
- 6 oz semi-sweet chocolate, chopped
- 2 tablespoons hazelnut spread
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a bowl, mix together the graham cracker crumbs, toasted hazelnuts, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool. - Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the melted chocolate, hazelnut spread, and vanilla extract. Pour the cheesecake mixture over the cooled crust. - Bake the Cheesecake:
Bake for 55-60 minutes, or until the center is set with a slight wobble. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour. Let it cool completely to room temperature, then refrigerate for at least 4 hours or overnight. - Make the Chocolate Hazelnut Ganache:
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and hazelnut spread. Stir until smooth and glossy. Let the ganache cool slightly before pouring over the chilled cheesecake. - Serve:
Once the ganache has set, slice the cheesecake and serve. Garnish with toasted hazelnuts or chocolate shavings if desired.
This chocolate hazelnut cheesecake is a dream come true for fans of the popular chocolate and hazelnut combination. The crunchy, nutty crust, combined with the creamy filling and decadent ganache, creates a perfect balance of textures and flavors. Whether you’re making it for a special occasion or just as a sweet treat for yourself, this cheesecake is guaranteed to impress. Rich, creamy, and packed with flavor, it’s a dessert that will delight every chocolate lover.
Olive Garden-Inspired Chocolate Strawberry Cheesecake
This decadent chocolate strawberry cheesecake combines the richness of chocolate with the fresh sweetness of strawberries, creating a dessert that’s both indulgent and refreshing. The smooth, creamy cheesecake filling is complemented by a layer of luscious strawberry topping and a chocolate crust. This dessert is perfect for a romantic evening or any occasion where you want to impress your guests with a beautiful and delicious treat.
Ingredients:
- Crust:
- 1 ½ cups chocolate cookie crumbs (Oreos work well)
- ¼ cup melted butter
- 2 tablespoons granulated sugar
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted
- 1 teaspoon vanilla extract
- Strawberry Topping:
- 1 ½ cups fresh strawberries, hulled and halved
- ½ cup granulated sugar
- 2 tablespoons lemon juice
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool. - Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla extract. Pour the cheesecake mixture over the cooled crust. - Bake the Cheesecake:
Bake for 55-60 minutes, or until the center is set but slightly wobbly. Turn off the oven and allow the cheesecake to cool inside for 1 hour with the door slightly ajar. Then refrigerate the cheesecake for at least 4 hours or overnight. - Make the Strawberry Topping:
In a small saucepan, combine the strawberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the strawberries soften and the sauce thickens (about 10 minutes). Allow the sauce to cool before pouring it over the cheesecake. - Serve:
Once the cheesecake is chilled and the strawberry topping has cooled, pour the topping over the cheesecake just before serving. Slice and enjoy!
This chocolate strawberry cheesecake is a delightful blend of rich chocolate and fresh, fruity sweetness. The combination of smooth, creamy cheesecake with a tart strawberry topping creates the perfect balance of flavors. Whether served at a special gathering, a romantic dinner, or simply as a weekend treat, this dessert is sure to impress and satisfy your guests. The fresh strawberry topping adds a refreshing element, making it a perfect choice for warm-weather occasions.
Olive Garden-Inspired Chocolate Coconut Cheesecake
This chocolate coconut cheesecake is a tropical-inspired twist on the classic Olive Garden chocolate dessert. The rich, creamy cheesecake filling is infused with both chocolate and coconut, creating a delightful fusion of flavors. Topped with toasted coconut and a smooth chocolate ganache, this dessert is indulgent and perfect for anyone who loves the combination of chocolate and coconut.
Ingredients:
- Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup shredded coconut, toasted
- ¼ cup melted butter
- 2 tablespoons granulated sugar
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted
- 1 cup shredded coconut, toasted
- 1 teaspoon vanilla extract
- Chocolate Ganache:
- 1 cup heavy cream
- 6 oz semi-sweet chocolate, chopped
- 2 tablespoons unsweetened cocoa powder
- Toasted Coconut for Garnish
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a bowl, combine the graham cracker crumbs, toasted shredded coconut, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. - Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the melted chocolate, shredded coconut, and vanilla extract. Pour the cheesecake mixture over the cooled crust. - Bake the Cheesecake:
Bake at 325°F for 55-60 minutes, or until the center is set but still slightly wobbly. Turn off the oven and allow the cheesecake to cool for 1 hour with the door slightly ajar. Afterward, refrigerate the cheesecake for at least 4 hours or overnight. - Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and cocoa powder. Stir until smooth and glossy, then let it cool slightly before pouring over the chilled cheesecake. - Serve:
Once the ganache has set, garnish the cheesecake with toasted coconut. Slice and enjoy!
This chocolate coconut cheesecake is a tropical and indulgent treat that blends the richness of chocolate with the nutty sweetness of coconut. The smooth, creamy filling paired with the chocolate ganache and toasted coconut topping creates a delightful texture contrast that will have everyone coming back for seconds. Perfect for any occasion, this cheesecake brings together the best of both worlds, making it an unforgettable dessert choice.
Olive Garden-Inspired Triple Chocolate Cheesecake
This triple chocolate cheesecake is an indulgent, rich dessert that combines three types of chocolate: dark, milk, and white. The creamy cheesecake filling, layered on a decadent chocolate cookie crust, creates a luxurious treat for any chocolate lover. Finished with a glossy chocolate ganache and white chocolate shavings, this cheesecake is truly a showstopper that will satisfy all your chocolate cravings.
Ingredients:
- Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos)
- ¼ cup melted butter
- 2 tablespoons granulated sugar
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 4 oz dark chocolate, melted
- 4 oz milk chocolate, melted
- 1 teaspoon vanilla extract
- Chocolate Ganache:
- 1 cup heavy cream
- 6 oz dark chocolate, chopped
- 1 tablespoon unsweetened cocoa powder
- White Chocolate Shavings for Garnish
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a bowl, mix the chocolate cookie crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool. - Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the melted dark and milk chocolates along with the vanilla extract. Pour the cheesecake mixture over the cooled crust. - Bake the Cheesecake:
Bake at 325°F for 55-60 minutes, or until the center is set but slightly wobbly. Turn off the oven and let the cheesecake cool for 1 hour with the door slightly ajar. Refrigerate the cheesecake for at least 4 hours or overnight. - Make the Chocolate Ganache:
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate and cocoa powder. Stir until smooth and glossy. Let it cool slightly before pouring over the chilled cheesecake. - Serve:
Once the ganache has set, garnish the cheesecake with white chocolate shavings. Slice and serve.
This triple chocolate cheesecake is a chocolate lover’s dream. With its rich layers of dark, milk, and white chocolate, it offers a deep, satisfying flavor that will please anyone with a sweet tooth. The silky ganache and delicate white chocolate shavings add the perfect finishing touches to this indulgent treat. It’s a showstopping dessert that’s perfect for birthdays, holidays, or any special celebration where chocolate is a must.
Olive Garden-Inspired Chocolate Peanut Butter Cheesecake
This chocolate peanut butter cheesecake brings together two classic flavors—chocolate and peanut butter—into one indulgent dessert. The creamy cheesecake filling, infused with peanut butter and layered on a rich chocolate cookie crust, is topped with a smooth peanut butter ganache and drizzled with chocolate. It’s the perfect dessert for peanut butter lovers who crave the perfect balance of rich chocolate and creamy peanut butter.
Ingredients:
- Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos)
- ¼ cup melted butter
- 2 tablespoons granulated sugar
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- ½ cup peanut butter (smooth or crunchy)
- 8 oz semi-sweet chocolate, melted
- 1 teaspoon vanilla extract
- Peanut Butter Ganache:
- 1 cup heavy cream
- ½ cup peanut butter
- 4 oz milk chocolate, chopped
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool. - Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the peanut butter, melted chocolate, and vanilla extract. Pour the cheesecake mixture over the cooled crust. - Bake the Cheesecake:
Bake for 55-60 minutes at 325°F, or until the center is set with a slight wobble. Turn off the oven and let the cheesecake cool inside for 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours or overnight. - Make the Peanut Butter Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Add the peanut butter and milk chocolate, stirring until smooth and combined. Let it cool slightly before drizzling over the chilled cheesecake. - Serve:
Once the ganache has set, slice the cheesecake and serve. Garnish with chopped peanuts or extra chocolate drizzle, if desired.
This chocolate peanut butter cheesecake is a dream come true for dessert lovers who can’t resist the combination of chocolate and peanut butter. The smooth, rich cheesecake filling pairs beautifully with the creamy peanut butter ganache, creating a dessert that is both luxurious and comforting. It’s a perfect dessert for any celebration or a special treat when you need to indulge in something truly satisfying.
Olive Garden-Inspired Chocolate Cherry Cheesecake
This chocolate cherry cheesecake is an elegant dessert that marries the rich depth of chocolate with the tangy sweetness of cherries. The cheesecake features a chocolate cookie crust, a creamy chocolate filling, and is topped with a luscious cherry sauce that adds a fruity touch. This dessert offers a sophisticated yet indulgent experience that’s perfect for special occasions, especially for those who enjoy the balance of fruit and chocolate.
Ingredients:
- Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos)
- ¼ cup melted butter
- 2 tablespoons granulated sugar
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted
- 1 teaspoon vanilla extract
- Cherry Sauce:
- 2 cups fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a medium bowl, mix the chocolate cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool. - Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla extract. Pour the mixture over the cooled crust. - Bake the Cheesecake:
Bake at 325°F for 55-60 minutes, or until the center is set but slightly wobbly. Turn off the oven and allow the cheesecake to cool for 1 hour with the oven door slightly ajar. Refrigerate the cheesecake for at least 4 hours or overnight. - Make the Cherry Sauce:
In a saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries soften, about 10 minutes. Add the cornstarch mixture and cook until the sauce thickens, stirring frequently. Let the sauce cool before pouring it over the cheesecake. - Serve:
Once the cheesecake has chilled and the cherry sauce has cooled, pour the sauce over the top and serve.
This chocolate cherry cheesecake is the perfect combination of rich chocolate and bright, tangy cherries. The smooth, creamy filling pairs perfectly with the sweet, fruity cherry sauce, creating a dessert that is both indulgent and refreshing. Ideal for any special occasion or to satisfy your sweet tooth, this dessert is sure to leave a lasting impression. The fruity cherry topping offers a beautiful contrast to the rich chocolate, making it a delightful treat for any time of the year.
Olive Garden-Inspired White Chocolate Raspberry Cheesecake
This white chocolate raspberry cheesecake is a luxurious, creamy dessert that combines the smoothness of white chocolate with the tartness of fresh raspberries. The decadent cheesecake filling sits atop a buttery graham cracker crust, while the raspberry sauce adds a sweet-tart finishing touch. This is the perfect dessert for anyone who enjoys the contrast of rich white chocolate and fresh fruit flavors.
Ingredients:
- Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ¼ cup melted butter
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 8 oz white chocolate, melted
- 1 teaspoon vanilla extract
- Raspberry Sauce:
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Instructions:
- Prepare the Crust:
Preheat the oven to 325°F. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool. - Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the melted white chocolate and vanilla extract. Pour the mixture over the cooled crust. - Bake the Cheesecake:
Bake at 325°F for 55-60 minutes, or until the center is set but slightly wobbly. Turn off the oven and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight. - Make the Raspberry Sauce:
In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the sauce thickens, about 10 minutes. Strain the sauce through a fine mesh sieve to remove seeds. Let it cool. - Serve:
Once the cheesecake is chilled and the raspberry sauce has cooled, drizzle the sauce over the cheesecake just before serving.
This white chocolate raspberry cheesecake is a stunning dessert that combines the creamy richness of white chocolate with the bright, tangy notes of fresh raspberries. The luscious raspberry sauce enhances the flavor profile, offering a delightful contrast to the sweet white chocolate filling. Perfect for any celebration or elegant dinner, this dessert is sure to impress with its beautiful presentation and exquisite flavor.
Note: More recipes are coming soon!
