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Kevin Curry

Cheesecake Factory Chocolate Cheesecake

Cheesecake Factory Chocolate Cheesecake

Ingredients for 10 Chocolate Crunch Cheesecake servings

* Optional Substitution Note

1 slice/serving = 210g

  • Crust
      • 190g reducaed calorie (chocolate) graham crackers
      • Pinch of sea salt
      • 1 ½ tablespoon coconut sugar (or raw sugar)
      • 3 tablespoons melted vegan butter
      • 3 tablespoons olive oil
  • Cheesecake batter
      • 40oz soft reduced fat cream cheese, room temperature
      • 7oz Greek yogurt
      • 2/3 cup coconut sugar (or raw sugar)
      • 1oz espresso
      • 60g Stevia sweetened dark chocolate chips
      • 4 whole eggs, lightly beaten
      • 1/3 cup (40g) cacao powder or dark chocolate powder
  • 2 tablespoons Dutch chocolate (OPTIONAL for added color)
  • 6 tablespoons unsweetened cacao nibs (OPTIONAL)
  • Garnish
    • Vegan ganache
    • Cacao nibs


Step 1

Set oven to 350F/177C.

Step 2

Add chocolate graham crackers to a food processor and pulse blend to create fine crumbs. Add the crumbs to a bowl then add the remaining ingredients for the crust, mix well until it begins to clump together. Pour the batter into a spring pan then evenly spread it out using the bottom of a cup, and pack it up the sides.

Step 3

Bake in the oven for 10 minutes, then set aside to cool/harden.

Step 4

Reduce the heat of the oven to 325F/163C.

Step 5

In a large mixing bowl, add the cream cheese along with the yogurt and whip together until smooth, about 3 – 5 minutes, using a hand mixer.

Step 6

Sprinkle in the coconut sugar and whip again until smooth.

Step 7

Add the chocolate chips to the HOT espresso and set aside to melt. Stir well. Pour it into the cream cheese mix and whip together until smooth, about 2 minutes.

Step 8

Slowly add in the beaten eggs, whipping the batter as you add each one.

Step 9

Sprinkle in the dark chocolate (cacao) powder and whip until smooth. Lastly, if desired, fold in cacao nibs for added crunch (and antioxidant boost) using a spatula.

Step 10

Pour the batter into the spring-pan with the baked crust.  WATER BATH: place the pan on 2 sheets of foil and fold up to wrap the bottom edges in foil (to prevent leakage) and place the pan in a deep baking tray.  Pour hot water in the pan until it’s about  1-inch – 2-inches in height.  Bake for 40 – 50 minutes, or until the top edges have browned.

Step 11

Let the cheesecake cool down to room temperature, then place in the fridge to chill for at least 4 hours (or overnight).

Step 12

Garnish the cheesecake with ganache and cacao nibs, then enjoy!

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Prep 30min
Cook 300min
Total 330min

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!