A decadent Chocolate Cheesecake Tart is perfect when you don’t want to make a big cheesecake but are looking for a fantastic dessert. A biscuit layer with a decadent chocolate cheesecake layer topped with a fluffy chocolate whipped cream and fresh raspberries.

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Just recently I posted a recipe for an amazing New York Style Cheesecake Tart and it’s such a great dessert! Well, I played around with a few ideas and came up with this delicious Chocolate Cheesecake Tart! If you have had a chance to try out my Mini Black Forest Cheesecakes, you will love these as well!

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What is This Cheesecake Like

• Difficulty – This is probably medium difficulty due to the fact it has three components and total time is almost 3 hours (including cooling time).
• Taste – A crisp cookie base followed by a creamy and decadent chocolate cheese cake filling and topped with fresh chocolate whipped cream and raspberries.
• Serving – It will serve between 8 – 10 people depending on how large/small you would like your slice.

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Ingredients

• Chocolate chips – I used semi sweet chocolate chips as the main chocolate part for the cream cheese mixture.
• Cookie crumbs – You can use any kind of cookie/biscuit crumbs for the base. Graham crackers, Digestive biscuits, Oreo cookie crumbs or vanilla wafers will all work great. I used a cinnamon wafer biscuits and crushed them up.
• Butter – Melted butter is added to the cookie crumbs to make the cheesecake base.
• Cream cheese – I used full fat regular cream cheese.
• Egg – An egg is used as the binding ingredient in the cheesecake layer.
• Sugar – I used granulated white sugar for both the cream cheese filling and a little for the chocolate whipped cream topping.
• Cocoa powder – Cocoa powder is used in both the cream cheese filling and the chocolate whipped cream topping.
• Whipping cream – I used heavy cream, also know as whipping cream for the top of the cheesecake.
• Raspberries – Fresh raspberries are used to top the cheesecake.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 4 inch tart tin with a removable bottom. Set aside.
2. Melt chocolate chips – Melt the chocolate chips in a double boiler set over medium heat. Stir a few times while they melt. Remove from heat and set aside co cool.
3. Prepare the cookie base – In a medium bowl combine the cookie crumbs with the melted butter. Firmly and evenly press the crumbs into the tart tin and press them up the sides making sure it’s pressed in firmly.
4. Make cheesecake filling – In the bowl of your electric mixer combine the cream cheese, sugar, vanilla, egg and two tablespoons of the cocoa powder. Mix on high speed until smooth and combined, about 2 minutes. Add the cooled melted chocolate and mix until combined, about one more minute.
5. Bake – Pour the cream cheese mixture on top of the cookie crumb base. Evenly spread out with a spatula. Place the tart tin on top of a large baking tray and bake between 30 – 35 minutes. The cheesecake will be done when it’s still wobbly in the centre.
6. Cool – Remove from oven and place on a cooling rack. Leave to cool for about 2 hours or until completely cooled.
7. Whip the cream – Place the whipping cream in a large bowl with the remaining sugar and cocoa powder. Whip on high speed until the cream stiffens and becomes fluffy. Careful not to over mix.
8. Decorate – Remove the cheesecake sides and place the cake on a serving plate. Evenly spread over the chocolate whipped cream and top with fresh raspberries.
9. Serve and/or store – This can be served straight away. It will keep in the fridge in an airtight container for about four days.

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Recipe Tips

• Tips for whipping cream – Make sure everything is cold. The cream, the bowl and the beaters. So keep everything in the fridge until you are ready to beat the cream. Then when you take it out, immediately beat the cream. You want to mix it until it start to stiffen up. Don’t over mix or you will curdle the cream. As soon as soft peaks start to form stop whipping the cream. Then it’s done and ready.
• Bake on a baking tray – I like to place the tin on a baking tray. This just makes it much easier getting it in and out of the oven. It does not affect the baking time.
• Allow to cool – It’s important to allow this tart to cool for about 2 hours so it set’s properly before cutting.

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Substitutions

• Cookie base – You can really use any kind of cookies you like for the base. I used cinnamon wafer biscuits because I really like their flavour and texture. I’m aware they are not available to everyone, so use Graham wafers, Oreo cookie crumbs or vanilla wafers. They all work.
• Fresh raspberries – You can use any berries that you like for this recipe. Feel free to use strawberries, blackberries or blueberries.
• Mint garnish – I used mint leaves to garnish the cheesecake tart, this is totally optional.

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Serving and Storage

• Serving – This is best served after you take it out of the fridge for 30 – 45 minutes.
• Storage – It will keep in the fridge for about four days. And cheesecake does freeze well. But I would avoid topping it with the cream if you are planning to freeze it. I made many cheesecakes in advance and froze them. The best way to defrost a cheesecake is in the the fridge not on the counter.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!