Chocolate Cheesecake
This is the ultimate chocolate cheesecake recipe, with smooth cheesecake filling and a chocolate cookie crust!
Servings: 1 cheesecake
Ingredients
- 24 oz cream cheese or vegan cream cheese (680g)
- 2 cups yogurt (480g)
- 1/2 cup unsweetened cocoa powder (40g)
- 1/4 cup Dutch cocoa powder or additional unsweetened (20g)
- 3/4 cup sugar or pure maple syrup or xylitol (150g)
- 2 tsp pure vanilla extract (10g)
- 1 chocolate cookie crust (recipe above), or optional crust of choice
Instructions
- Prepare your chocolate cookie crust, if using, in a 9 inch springform pan. Let cream cheese come to room temperature. To make the chocolate cheesecake, preheat the oven to 350 F. Fill any baking pan about halfway with water, then set this pan aside. Blend all cheesecake ingredients until smooth, but do not overblend. Spread into the crust, or into a parchment-lined springform pan for a crustless pie. Place the water pan on the oven's lower rack and the springform on the center rack. Bake 30 minutes, then turn off the heat but do not open the oven door. Let the pie sit an additional 5 minutes before removing and allowing to fully cool on the counter. Transfer uncovered to the refrigerator until chilled. Then slice and enjoy. Store leftover slices in a covered container in the refrigerator or freezer.View Nutrition Facts
Video
Notes
The recipe was inspired by my Vegan Cheesecake and this Protein Cheesecake.
Nutrition
Serving: 1slice | Calories: 200kcal | Carbohydrates: 4g | Protein: 10.6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 130mg | Potassium: 158mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg