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A chocolate swirl cheesecake is a treat for the eyes as well as the belly! It’s such a pretty dessert that looks like it might have come from the bakery. But it’s actually really easy to make your own swirl design if you want to make a next-level cheesecake that looks and tastes amazing. The honey graham crust holds swirled layers of vanilla and chocolate cheesecake to create a marble effect. Whether it’s a special occasion or you’re expecting dinner guests, cheesecake recipes like this vanilla and chocolate cheesecake are sure to thrill.
Melted chocolate is swirled into a luxurious vanilla cheesecake filling to make this exquisite dessert that also boasts a sweet honey graham crust.
Also try pineapple upside down cheesecake, gingerbread cheesecake, cherry cheesecake egg rolls, or this indulgent tiramisu cheesecake.
Why You’ll Love It
Easy to make: Don’t let the fancy swirl pattern put you off – this cheesecake is actually pretty straightforward to make.
Tastes so good: How can you go wrong with a sweet, crumbly crust holding a creamy layer of vanilla filling that has chocolate swirls? Short answer – you can’t! It’s really delicious.
An impressive choice: Because of the appearance and satisfying flavors, this is a nice pick if you have guests over.
Make it ahead: The cheesecake needs to chill overnight in the refrigerator so you can make it a day in advance if you like.
Chocolate Marble Cheesecake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Honey graham crackers: For the crust.
White granulated sugar: For sweetness.
Salted butter: To balance out the sweet taste.
Cream cheese: Room temperature cream cheese is the main ingredient in the filling to give it a delicious tangy flavor and thick consistency.
Plain Greek yogurt: For a creamy filling.
Vanilla extract: To flavor the cheesecake filling.
Eggs: To bind the filling ingredients together and get the consistency just right.
Semi sweet chocolate chips: To make the swirl effect.
How to Make Chocolate Marbled Cheesecake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the graham cracker crust: Crush the graham crackers and mix in the sugar and then the melted butter. Press the mixture into a springform pan and bake until golden brown.
Prepare the creamy filling: Beat cream cheese and sugar. Add the yogurt and vanilla. Add the eggs to the mixture.
Prepare the chocolate swirl: Melt the chocolate chips into the heavy cream.
Assemble the chocolate cheesecake: Pour half the cheesecake batter into a foil-lined springform pan. Add dollops of melted chocolate on top and swirl with a knife or similar to make swirly patterns. Do the same with the remaining batter and remaining chocolate.
Bake the chocolate cheesecake: Put the springform pan in a roasting dish and pour boiling water between the pan and the roasting dish to make a water bath. Add tented foil on top and bake until done. Cool in the oven for an hour with the oven door ajar and then cool it to room temperature on the counter. Refrigerate overnight, then slice and serve when ready.
Substitutions and Variations
Gluten-free option: If you want to make this chocolate swirl baked cheesecake gluten-free, choose gluten-free crackers (or cookies) and chocolate chips.
Honey graham crackers: Substitute vanilla wafers if you want to. Or use vanilla sandwich cookies instead but leave out the extra sugar in the crust if you do. You could even make an Oreo cookie crust since you’re using a vanilla rather than chocolate batter.
White granulated sugar: You could substitute twice as much powdered sugar instead with the same results, but be sure to beat on low, otherwise the air will suddenly be full of flying powdered sugar!
Plain Greek yogurt: Sub in sour cream.
Salted butter: Instead, you could use unsalted butter with a pinch or 2 of salt.
Semi sweet chocolate chips: Try dark chocolate or milk chocolate. White chocolate wouldn’t work – it would taste good but make the swirl pattern invisible!
Serving Suggestions
Appetizers: Start off your meal with this delicious antipasto board or a baked artichoke dip and homemade focaccia.
Main dish and sides: How about Cajun chicken pasta for your main course, served with one of these salad recipes.
For dessert: A slice of this heavenly chocolate swirl cheesecake makes a wonderful dessert!
How to Store Cheesecake with Chocolate Swirl
Store: Keep leftover cheesecake well wrapped or in an airtight container in the refrigerator and eat within 4 or 5 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Top Tips
Room temperature ingredients: Ensure all the chilled ingredients are at room temperature (this can take 45 minutes) to ensure the cheesecake is lump-free and smooth.
No over-beating: A mixing technique is better for a baked cheesecake batter than a beating technique. Don’t beat it on a high speed and don’t stir too much. This helps ensure it comes out airy and light and not dense.
Slowly melt the chocolate: If you melt it for too long without giving it a stir, the chocolate will seize and the cream will scald, so stir it every 30 seconds during the microwaving time.
Recipe Name FAQs
A water bath is important with this chocolate swirl cheesecake to avoid uneven baking or cracking. It’s best to use a digital thermometer to ensure it’s done, since it can be tricky to tell just by looking at it. And if you’re wondering about the towel, it’s to stop the pan the cheesecake’s in from sliding around in the water-filled roasting pan!
I like to serve it with some fresh berries for a color contrast, perhaps a sprig of fresh mint also. A little whipped cream on the side would also work. Alternatively, the cheesecake is special enough not to require a garnish at all.
Easy Chocolate Swirl Cheesecake Recipe
Chocolate Swirl Cheesecake
Equipment
- Roasting Pan Large
Ingredients
For the Crust:
- 1½ Sleeves honey graham crackers
- ½ Cup salted butter, melted
- ¼ Cup white granulated sugar
For the Cheesecake Filling:
- 24 Ounces cream cheese, 3 packages, at room temperature
- ½ Cup plain Greek yogurt, at room temperature
- 1 Teaspoon vanilla extract
- 4 eggs, at room temperature
- ¾ Cup granulated white sugar
For the Chocolate Swirl:
- ¾ Cup heavy cream
- 12 Ounces semi sweet chocolate chips
Instructions
- Preheat the oven to 325°F. Line a 9-inch springform pan with aluminum foil or use a baking bag to ensure water doesn’t enter.
Make the Crust:
- Put the graham crackers and sugar in a food processor and process until finely crushed.
- Add the butter and pulse until it’s like wet sand.
- Press this mixture into the bottom and a little way up the sides of the prepared pan.
- Bake for 12 to 15 minutes or until golden brown and dry to the touch.
- Allow the crust to cool while making the cheesecake filling.
Make the Filling:
- Beat the cream cheese and sugar in a mixing bowl, using a hand or stand mixer, until smooth.
- Add the Greek yogurt and vanilla extract, then mix on low, until just combined.
- Briefly beat the eggs in a small mixing bowl until just combined.
- With the mixer on low, add the eggs gradually into the cheesecake filling until just combined. Use a spatula to scrape the mixture off the sides and bottom of the bowl too.
Make the Chocolate Swirl:
- Microwave the chocolate chips and heavy cream in a bowl for 30 seconds and stir.
- Repeat another few times until the mixture is fully melted and smooth.
- Pour half of the cheesecake batter into the crust and spoon about half the chocolate in dollops on top.
- Swirl the chocolate with a chopstick, skewer or knife into your desired design.
- Scoop in the rest of the cheesecake filling and gently tap the baking pan several times on the counter to get rid of any air bubbles.
- Now dollop the rest of the chocolate mixture on the top and swirl the second layer of chocolate into the cheesecake.
- Put the cheesecake into a large roasting pan lined with a lint-free towel to hold it in place.
Bake the Cheesecake:
- Slide the pan into the oven and pour boiling water along the outside of the springform pan until the roasting pan is half-filled with water.
- Tent foil over the top of the pan to avoid a browned top.
- Bake for 75 to 85 minutes or until the edges of the cheesecake are set but the center still jiggles a little. The center of the cheesecake should read 150°F when checked a digital thermometer.
- Turn off the oven and let the cheesecake cool with the oven door cracked open for an hour.
- Take the cheesecake out the water bath and cool it to room temperature, about 1 hour more.
- Use plastic wrap to wrap the cheesecake well and chill it overnight.
- Discard the plastic wrap and slice and serve the cheesecake.
Notes
No over-beating: A mixing technique is better for a baked cheesecake batter than a beating technique. Don’t beat it on a high speed and don’t stir too much. This helps ensure it comes out airy and light and not dense.
Slowly melt the chocolate: If you melt it for too long without giving it a stir, the chocolate will seize and the cream will scald, so stir it every 30 seconds during the microwaving time.
Nutrition
You’re going to love this rich and indulgent chocolate swirl cheesecake with its tasty graham cracker crust, creamy vanilla filling and decadent chocolate swirl running through it. If you’re looking for a simple yet impressive recipe chocolate swirl cheesecake is ideal. Nobody can resist a slice of homemade chocolate cheesecake (I know I can’t!)
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Creamy, rich, and gorgeous to look at. this cheesecake was a total crowd-pleaser!
I made this for a dinner party, and everyone loved it! The marble effect is so pretty and easy to do.