Dessert

Chocolate Fudge Truffle Cheesecake Recipe

BySarah Summers January 9, 2026January 9, 2026

Introduction

The Chocolate Fudge Truffle Cheesecake is a rich and decadent dessert that combines creamy cheesecake with deep chocolate flavors. Its smooth texture and indulgent ganache topping make it a perfect treat for chocolate lovers.

The image shows a slice of chocolate cake on a white plate, placed on a white marbled surface. The cake has four layers: a dark chocolate crumb base at the bottom, a thick light brown chocolate mousse layer above it, followed by a dark chocolate sponge layer, and topped with a smooth shiny chocolate glaze. Around the edge of the chocolate glaze, there is a ring of dark chocolate crumbs. The top of the cake slice is decorated with rich, wavy swirls of dark chocolate cream, a small chocolate piece with a design on it, and a few chocolate flakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups chocolate graham cracker crumbs
½ cup unsalted butter, melted
¾ cup granulated sugar
16 oz cream cheese, softened
1 cup sour cream
1 cup heavy cream
½ cup cocoa powder
3 large eggs

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, mix the chocolate graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of a springform pan to form the crust.
Step 3: Beat the softened cream cheese until smooth and creamy. Add sour cream and heavy cream, mixing until fully incorporated and smooth.
Step 4: Gradually add the cocoa powder and sugar, mixing well to blend the chocolate flavor evenly.
Step 5: Add the eggs one at a time on low speed, mixing just until fully combined after each addition.
Step 6: Pour the chocolate filling over the crust in the springform pan. Bake for 55 to 65 minutes, or until the center is slightly jiggly but not liquid.
Step 7: After baking, cool the cheesecake in the oven with the door slightly open for about one hour.
Step 8: Meanwhile, prepare the ganache by pouring hot cream over chopped dark chocolate and stirring until smooth. Spread the ganache evenly over the cooled cheesecake.
Step 9: Refrigerate the cheesecake for at least four hours before serving to allow it to set properly.

Tips & Variations

Use high-quality dark chocolate for the ganache to enhance the richness and depth of flavor.
For a more intense chocolate taste, fold in some mini chocolate chips into the filling before baking.
If you prefer a lighter texture, substitute half of the heavy cream with whole milk.
Make sure the cream cheese is fully softened to avoid lumps in the batter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 2 months; thaw overnight in the fridge before serving. To reheat, allow it to come to room temperature for about 30 minutes or enjoy chilled.

How to Serve

The image shows a slice of chocolate mousse cake on a white plate, set on a white marbled surface. The cake has three visible layers: a dark, moist chocolate base at the bottom, a thick middle layer of light brown chocolate mousse, and a glossy, dark chocolate top layer. The cake edge is decorated with piped swirls of rich chocolate cream and finely crushed chocolate crumbs along the sides. On top, two small dark chocolate disks with white writing add detail. The lighting highlights the smooth texture of the mousse and the shiny finish of the chocolate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and stored in the refrigerator. This actually helps the flavors develop and ensures the cheesecake is properly set.

What can I use instead of a springform pan?

If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper for easier removal, but be careful when transferring as the crust might be more delicate.