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Easy Baked Chocolate cheesecake recipe a delicious and easy to make dessert recipe for holidays, parties, New Year's Eve. This yummy cheesecake recipe is a treat for anytime of year. #chocolate #chocolatecheesecake #dessertrecipe #treats #sweettreats #partyfood

Easy Baked Chocolate Cheesecake Recipe

You'll love this Easy Baked Chocolate Cheesecake Recipe if you love chocolate and you love cheesecake, just like me. This chocolate cheesecake recipe is not complicated to make and it's so scrumptious. This chocolate cheesecake recipe uses a hazelnut spread with cocoa, plus added in baking cocoa for chococlate flavor. This easy cheesecake recipe is perfect for holiday recipes, holiday baking, Christmas, New Year's Eve celebrations, or any time of the year when gathering with friends and family at a party. Or, make it just for your family any day of the year. An yummy recipe you will love that is easy to make and uses unsweetened cocoa and hazelnut spread with cocoa for the chocolate flavor.
Cook Time 1 hr
Total Time 1 hr
Course Dessert
Cuisine American
Servings 10 people

Ingredients
  

  • 16 ounces cream cheese, block
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 3/4 cup cocoa hazelnut spread Nutella
  • 1 Tablespoon brown sugar packed
  • 6 Tablespoons butter, melted
  • 3 eggs
  • 1/4 cup cashews crush
  • 1 teaspoon Chia Seeds
  • 2 1/2 teaspoons coconut oil divided
  • 1/4 cup skim milk
  • 1 Tablespoon baking cocoa

Instructions
 

  • Combine 1 1/2 c. graham cracker crumbs, 1 Tbsp. packed brown sugar, 6 Tbsp. melted butter, 1 tsp. chia seeds, and 2 tsp. melted coconut oil. Stir well and ensure cracker crumbs are fully moistened. Grease a glass pie pan with 1/2 tsp. coconut oil. Press crust into pie pan and flatten with the back of a spoon to make it as even as possible. Bake at 325 degrees for about 7 minutes. Sprinkle crushed cashews across the flat part of the crust.
  • Mix up cheesecake filling. Add 16 ouces softened cream cheese to a bowl. Add 1/2 c. white granulated sugar, 3/4 c. hazelnut spread with cocoa, and 1 Tbsp. baking cocoa to a bowl. Blend with a immersion blender or hand blender. Scramble 3 eggs with 1/4 c. skim milk. Add milk and egg mixture to the cheesecake filling and blend until smooth.
  • Pour cheeesecake filling into pie crust. Bake at 325 degrees for 60 minutes. It will puff up.
  • Allow cheesecake to fully cool and refrigerate for several hours prior to serving. Cheesecake will settle and flatten as it cools. Serve and enjoy. Store leftovers in the fridge.
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