Chocolate Cheesecake | No-Gelatin | Making Chocolate Cheesecake at Home

I made a dark chocolate cheesecake with a moist chocolate sheet. It has a lot of chocolate so it hardens well without gelatin and tastes really good. When I use the sheet as it is without cutting it, the cut section is different and it is much more delicious than making a crust with biscuits. It’s a delicious cheesecake that looks simple but doesn’t taste simple at all.

▶Mold size: 15cm x 7cm.


45g All-purpose flour

15g Cocoa powder

1g Baking powder

1g Baking soda

65g Sugar

0.5g Salt

30g Egg

35g Milk

35g Melted unsalted butter

2g Vanilla extract

35g Hot water

150g Dark couverture chocolate

250g Cream cheese

20g Sugar

130g Heavy cream

50g Dark couverture chocolate

50g Heavy cream


1. Sift wheat flour, cocoa powder, baking powder, and baking soda in a bowl, add sugar and salt, and mix.

2. Add egg, milk and melted butter and mix, then add vanilla extract and hot water, mix well, and pour into the oven pan.

3. Bake in an oven at 165 degrees for 25 minutes, take it out, cool it, and put it in the mousse mold.

4. Cut dark chocolate (55%) and melt it using a microwave oven, dissolve cream cheese, add sugar and mix well, then add melted chocolate and mix well.

5. Whip about 50% of whipped cream, mix well, pour into mousse mold, flatten, and harden in the refrigerator for at least 5 hours.

6. Put the cream in the chocolate and melt it in the microwave for about 30 seconds, then pour it over the chocolate cheesecake and harden it in the refrigerator for about 30 minutes.