Chocolate Swirl Cheesecake
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Chocolate Swirl Cheesecake is an impressive dessert that is still easy to make! Top a quick graham cracker crust with a gorgeously marbled batter and watch it transform into a light and airy treat. With these simple instructions and helpful tips, you’re guaranteed to have a stunning option for any occasion.
Chocolate Swirl Cheesecake
I was looking through all of my cheesecake recipes, and despite all the flavor options and dessert combinations — like my peach cobbler cheesecake — I seem to be missing a few… simpler… flavors.
What can I say? More is more, in my book! That just meant that a cheesecake with chocolate swirl recipe was in order.
Despite how classy this dessert may look, it’s actually quite simple to make.
Don’t be intimidated by all the steps — you can have it prepped and in the oven in about 20 minutes. After that, it’s just baking and cooling and cooling some more.
And speaking of classy desserts, try a Black Tie Mousse Cake or this Mallomar-inspired trifle next!
Ingredient Notes and Substitutions
- Graham Cracker Crust – This is so easy to make by pulsing graham crackers with sugar in a food processor, then drizzling in melted butter until it comes together.
Press it firmly into the pan before baking so it doesn’t fall apart when sliced. - Cream Cheese & Greek Yogurt – Combine these for a super creamy texture that is still light and airy.
You could swap the Greek yogurt with sour cream if needed, but avoid plain yogurt as it is too thin. - Granulated Sugar – If you need to substitute powdered sugar, you’ll need twice as much! Be sure to add it a little at a time so it doesn’t go flying everywhere.
- Vanilla Extract – Adds warmth and a touch of sweetness to offset the tangy ingredients.
Feel free to use vanilla bean paste instead, but know that you’ll see specks throughout the cheesecake. - Chocolate Chips – I like to use semi-sweet for this chocolate swirl cheesecake recipe, but you can use your favorite. Dark will be more bitter, while milk chocolate will be extra sweet.
Tips and Tricks to Make Perfect Chocolate Marble Cheesecake
- Use room temperature ingredients.
This ensures that the cheesecake batter is perfectly smooth, lump-free, and not overbeaten.
Remove the cream cheese, yogurt, and eggs from the refrigerator at least 45 minutes before starting this chocolate swirl cheesecake recipe.
They’ll warm on the counter while you work on the crust.
If you’re short on time, there are a few ways to speed up the process! Unwrap the cream cheese block and microwave it on a plate for 15 seconds.
Place eggs in a bowl of warm (not hot) water for 10-15 minutes.
The yogurt is trickier, but I find that spreading it out on a plate helps it warm up much faster. Or, stir it vigorously for a minute or two, and it should be ready by the time the eggs are warm.
- Mix the batter on low.
Baked cheesecake has a much better texture — light and airy — if it’s mixed more than beaten.
Keep the mixer on low as you add the ingredients, even as the mixture starts to get thicker.
Switching it to a higher speed will not make it come together faster! It will just give you dense results that may not bake through evenly.
- Use a water bath.
This is essential when baking a cheesecake — both for even results and to avoid cracking.
Place the chocolate swirl cheesecake in a roasting pan (or large baking pan with high sides) and pour boiling water around it until the water is halfway up the sides of the springform pan.
And since the springform pan needs to sit inside of the water, be sure to line it really well with foil so no liquid seeps in.
Prep Ahead
- Make and bake the crust
- Bring cream cheese, yogurt, and eggs to room temp
Kitchen Tools You Will Need
- Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the cake easy and clean.
- Roasting Pan – Use this for the water bath.
- Food Processor – It’s so much easier to make the crust with this kitchen tool!
- Stand Mixer or large mixing bowl with Hand Mixer for whipping up your chocolate marble cheesecake filling.
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Serving Suggestions
I love to drizzle extra melted chocolate over the top of each slice before serving, letting it drip down the sides for a decadent effect.
You could easily use caramel sauce or even strawberry syrup for a different flavor!
Speaking of berries, fresh fruit is always a refreshing addition to rich, creamy desserts. Swirls of whipped cream and chocolate shavings would look lovely on this chocolate swirl cheesecake as well.
Storing and Freezing Leftovers
Wrap chocolate swirl cheesecake in plastic wrap and store it in the refrigerator for 3-5 days.
For longer storage, add a layer of aluminum foil before freezing for up to 3 months. Thaw in the refrigerator overnight before serving.
Chocolate Swirl Cheesecake Recipe FAQ
Sure! As mentioned, you can swap the graham crackers with vanilla wafer cookies, but there are a few other options available.
If you’re a chocoholic, try an Oreo cookie crust for this cheesecake with chocolate swirl recipe. Or, use your favorite shortbread cookies for a decadent, buttery bottom layer!
Add dollops of chocolate over the cheesecake batter, then drag a chopstick or the tip of a knife through the batter in a swirling motion.
Remember, you’ll do this twice! Start with half of the batter and chocolate, then pour in the rest and swirl the top. This way, the design can be seen throughout each slice for a true chocolate marble cheesecake.
A few things could have gone wrong, so let’s start from the beginning. Be sure to use room temperature ingredients and mix the batter on low so you don’t overbeat it.
Use boiling water to create a water bath and let the cake cool in the oven (switched off!) after it’s baked.
You’ll need to let it cool for another hour outside of the water bath, then chill it for at least 8 hours before slicing and serving.
As long as you tick off all of those boxes, you should have a crack-free chocolate swirl cheesecake! And if there are still a few cracks anyway… well, that’s what toppings are for!
Enjoy!
With love, from our simple kitchen to yours.
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Chocolate Swirl Cheesecake
Ingredients
Crust:
- 1 1/2 sleeves honey graham crackers
- 1/4 cup granulated sugar
- 1/2 cup 1 stick salted butter, melted
Cheesecake Filling:
- 24 ounces cream cheese, softened, 3 – 8 ounce packages
- 3/4 cup granulated sugar
- 1/2 cup plain greek yogurt, room temperature
- 1 tablespoon pure vanilla extract, or vanilla bean paste
- 4 large eggs, room temperature
Chocolate Swirl:
- 12 ounce package semi-sweet chocolate chips
- 3/4 cup heavy cream
Instructions
- Preheat the oven to 325 degrees F and assemble a 9 inch springform pan. Line it well with aluminum foil or use a baking bag to ensure water doesn’t enter.
- Using a food processor, crumble the graham crackers and sugar together until finely crushed.
- Add in the melted butter and pulse until the consistency of wet sand.
- Press into the bottom and slightly up the sides of the pan, you can use a flat bottom cup or measuring cup to help make this easy.
- Bake for 12-15 minutes or until golden brown and dry to the touch.
- Allow the crust to cool while making the cheesecake.
- In a large mixing bowl, beat together the cream cheese and sugar with a hand or stand mixer until smooth.
- Add in the greek yogurt and vanilla extract and mix on low, just until combined.
- Mix together the eggs in a small mixing bowl, without whisking, just until combined.
- With the mixer on low, slowly add the eggs into the cheesecake filling, just until combined. Use a spatula to mix in everything on the sides and bottom of the bowl as well.
- Once the cheesecake is made, make the chocolate swirl by placing the semi-sweet chocolate chips and heavy cream in a microwave safe bowl.
- Heat for 30 seconds and then stir well. Repeat in 30 second increments until the mixture is smooth and completely melted, about 3 minutes total.
- Pour half of the cheesecake mixture into the prepared crust and dollop half of the chocolate over the top.
- Swirl with a knife or chopstick into your desired design.
- Scoop in the remaining cheesecake filling and gently tap it several times on the counter to remove any air bubbles.
- Dollop the remaining chocolate mixture on the top and then swirl the second layer of chocolate into the cheesecake with a knife or chopstick.
- Place the cheesecake into a large baking or roasting pan lined with a lint free towel to keep it from slipping.
- Slide the pan into the oven and then pour hot or boiling water along the outside of the springform pan until the baking or roasting pan is half filled with water. Tent aluminum foil over the top of the pan if you want to avoid a browned top.
- Bake for 75-85 minutes or until the edges of the cheesecake are set and the center still wobbles slightly. The center of the cheesecake should read 150 degrees Fahrenheit with a digital thermometer.
- Turn off the oven and allow the cheesecake to cool with the oven door ajar for 1 hour.
- Remove the cheesecake from the water bath and cool to room temperature, about 1 hour longer.
- Wrap the cheesecake well with plastic wrap and refrigerate overnight.
- When ready to serve, remove the wrap and rim, slice and enjoy.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2024
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