This Kahlua Chocolate Cheesecake comes together in about 20 minutes and is a no-bake delight that your family will love! Whether it’s a special occasion or just a random Tuesday night, this cheesecake is sure to impress. Plus, you can switch up the ingredients to suit your taste or use it as a “clean out the fridge” dessert to clear out those leftover goodies!
Ingredient Breakdown
Chocolate Graham Cracker Crumbs : These crumbs are the perfect base for this cheesecake! I love using chocolate graham crackers because they add extra richness and depth. You can also use regular graham cracker crumbs if that’s what you have on hand. Just crush them finely starting with a rolling pin or food processor.
Sugar : A little bit of sweetness brings everything together. I use a standard granulated sugar here, but you could swap in brown sugar for a molasses hint or even coconut sugar for a nice flavor twist. Just remember that the amount might slightly change the texture!
Unsalted Butter, Melted : Butter is going to give you the best flavor and texture for this recipe! I prefer unsalted butter so that I can control the sodium level myself. You could use coconut oil if you’re looking for a dairy-free option!
Cream Cheese : This is the star of the show! Cream cheese will create a luscious and creamy filling that’s just… divine. I use full-fat cream cheese for the richest flavor, but don’t worry, low-fat will work too if you’re looking to cut some calories.
Vanilla Extract : This enhances the sweetness and pairs perfectly with the chocolate and Kahlua. It brings out flavors you didn’t even know were there! You could also use almond extract for a completely different flavor.
Eggs : Eggs help to bind the cheesecake together and lend a creamy texture. I use three large eggs in this recipe, and while some folks go for egg substitutes, I find it’s hard to beat the real deal, you know?
Kahlua : Ah, that glorious coffee liqueur! Kahlua adds a rich coffee flavor that pairs beautifully with the chocolate. If you’re looking for something without alcohol, feel free to add espresso or coffee instead!
Semi-Sweet Chocolate, Melted : Chocolate is always a good idea, right? The semi-sweet chocolate provides a nice balance to the sweetness of the cheesecake filling. You could use dark chocolate if you prefer a richer flavor or even go for white chocolate, but that would change the vibe a bit!
Whipped Cream for Topping (optional) : Because, yes, you can never go wrong with a little whipped cream! It adds a fluffy touch that is just irresistible.
Chocolate Shavings for Garnish (optional) : You can create these easily with a vegetable peeler and a chocolate bar. It’s all about making that cheesecake look as good as it tastes!
Let’s Get Cooking!
Preheat your oven to 325°F (160°C). Grab that delicious smell of preheating! It’s the first step in a tasty journey.
In a mixing bowl, combine 1 1/2 cups of chocolate graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter. Mix until the crumbs are well coated.
Press this mixture firmly into the bottom of a 9-inch springform pan. This creates a solid base for your cheesecake, just make sure to do it evenly.
In a large bowl, beat together the 3 packages of softened cream cheese until smooth. You want it creamy and dreamy, so mix it well!
Gradually add in 1 cup of sugar and mix until fully combined. This step is key, take your time.
Add in 1 teaspoon of vanilla extract, then mix in the 3 large eggs one at a time, ensuring each is fully incorporated before adding the next. Don’t rush this part!
Fold in 1/2 cup of Kahlua and the 8 ounces of melted semi-sweet chocolate until well combined. The smell is absolutely wonderful!
Pour your cheesecake batter over the crust in the springform pan. Look at that silky smoothness!
Bake for 50 to 60 minutes or until the center is set but slightly jiggly. You’ll know it’s time when your kitchen smells incredible, trust me!
Turn off the oven and crack the door open, letting the cheesecake cool in there for about an hour. This helps prevent cracks.
Remove from the oven and let chill in the refrigerator for at least 4 hours or overnight. Patience is key, but it’s worth it.
Before serving, top with whipped cream and chocolate shavings if desired. A little garnish goes a long way!
Why I Love This Recipe
This is my go-to recipe when I need to impress friends or family without spending all day in the kitchen (because who has that kind of time?). I’m a real sucker for desserts that bring comfort and joy, and this Kahlua Chocolate Cheesecake does exactly that! Whether you’re celebrating a birthday, anniversary, or just surviving the week, it brings everyone together with its rich, creamy goodness. The best part? You can use whatever you’ve got on hand, truly a win-win!
If you loved this cake, be sure to check out my Mini Biscoff Cheesecakes, my No Bake Blueberry Cheesecake, or my Oreo Cheesecake Cookies!
Why This Recipe Works
Quick & Easy : This cheesecake comes together all in one bowl and requires minimal effort! Perfect for busy weeknights when you want a treat but don’t have a lot of time.
Make-Ahead Friendly : You can whip this up a day in advance. Just store in the fridge, and it’ll be even more delicious the next day! Perfect for prepping for guests.
Crowd-Pleaser : With that rich chocolate and delightful coffee flavor, it’s safe to say the whole family will love it, kids and adults alike! Plus, everyone can appreciate the gorgeous presentation.
Customizable : Want to switch up the flavors? Add some peanut butter! Use white chocolate instead of semi-sweet for a different vibe! There’s literally endless possibilities here that make it easy to tailor to your preferences.
Comfort Food : This cheesecake is loaded with tons of flavor and richness. It’s like a warm hug in dessert form, comfort food at its finest.
Serving and Storage Tips
Serving Suggestions
Serve this cheesecake with a side of fresh berries or a scoop of vanilla ice cream. A drizzle of chocolate sauce or caramel doesn’t hurt either!
Storage
Store leftovers in the fridge, and it should last for about 5-7 days, if it lasts that long, haha!
Reheating Instructions
No need to reheat this dessert. Just slice it straight from the fridge!
Freezer-Friendly
You can freeze this cheesecake for up to 3 months! Just make sure to wrap it well in plastic wrap and then aluminum foil. Thaw it in the fridge overnight before serving.
And there you have it, the Irresistible Kahlua Chocolate Cheesecake! I hope you give this a try and love it just as much as my family does. Get ready for that mmm sound echoing through your kitchen, friends! Enjoy! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Kahlua Chocolate Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine 1 1/2 cups of chocolate graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter, mixing until well coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat together the 3 packages of softened cream cheese until smooth.
- Gradually add in 1 cup of sugar and mix until fully combined.
- Add in 1 teaspoon of vanilla extract, then mix in the 3 large eggs one at a time.
- Fold in 1/2 cup of Kahlua and the 8 ounces of melted semi-sweet chocolate until well combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50 to 60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and crack the door open, letting the cheesecake cool in there for about an hour.
- Remove from the oven and let chill in the refrigerator for at least 4 hours or overnight.
- Top with whipped cream and chocolate shavings if desired before serving.