This chocolate marble cheesecake has a beautiful swirled marbled effect made from layers of chocolate and vanilla cheesecake batter! The creamy, dense cheesecake sits on top of a classic, buttery graham cracker crust and has rich chocolate flavor in every bite.
This marble cheesecake is truly the best of both worlds! It has beautiful swirls of chocolate and vanilla cheesecake on top of a graham cracker crust. It's made with full-fat cream cheese for a super rich texture and a little Greek yogurt (or sour cream) for more tang.
This cheesecake is a truly impressive dessert that is surprisingly easy to make (although it does require some patience). It's perfect served for birthdays, Valentine's Day, and for the holiday season.
This recipe uses the same classic cheesecake base as my blueberry crumble cheesecake, lemon raspberry swirl cheesecake, and M&M cheesecake.
For an even more decadent chocolate cheesecake, make this chocolate ganache cheesecake or cosmic brownie cheesecake!
Jump to:
What Makes This Recipe Special
- Graham cracker crust-ย Many chocolate swirl cheesecake recipes have a chocolate crust made of Oreo cookies, but I decided to go with a classic graham cracker crust. This espresso cheesecake has the same base!
- Melted chocolate in the batter- The chocolate cheesecake filling is made with melted chocolate instead of cocoa powder for an extra rich chocolate flavor and smooth texture.
- Easy recipe- The cheesecake is baked in a modified water bath that's easier to prepare than a traditional one where you have to wrap the cheesecake in foil (and hope water doesn't leak in). The chocolate is melted in the microwave, so there's no double boiler required either.
Key Ingredients
Here are some notes about the important ingredients you need. For quantities and full instructions, see the recipe card below.
- Graham crackers- I used standard graham crackers to create the crust, but you could also try cinnamon or chocolate graham crackers.
- Unsalted butter- Make sure to use melted butter to bind the graham cracker crumbs and sugar together, creating the crust. If you only have salted butter, that's ok! Just leave out the extra salt.
- Granulated sugar- Sweetens the crust and cheesecake filling. You can substitute light brown sugar in the crust for a caramel-like flavor.
- Semi-sweet chocolate- I like semi-sweet (60-70% cacao) or dark chocolate. Make sure to use good quality chocolate for the best results. Cheap chocolate melts unevenly and gets greasy. Chopped chocolate baking bars are best, but you can use chocolate chips like I did. Just make sure they're from a good brand like Guittard or Ghirardelli.
- Cream cheese- Use full-fat blocks of cream cheese for a super creamy texture. Philadelphia brand has the best flavor and texture! Also make sure to leave them on the counter for 2 hours to soften to room temperature for the smoothest batter.
- Greek yogurt- Use full-fat Greek yogurt at room temperature to cut through the rich cream cheese. Sour cream works too.
- Cornstarch- I always add a little cornstarch to cheesecake batter to thicken and help it set up as it bakes. It also prevents cracking.
- Large eggs- These give the cheesecake an extra smooth, rich texture. Make sure they're at room temperature too.
Variation Ideas
- Crust- You can make the crust with Oreo cookies, Biscoff cookies, or vanilla wafers. If you use Oreos, leave out the extra sugar.
- Toppings- I personally don't like to cover the beautiful swirl on top of the cheesecake, but you can top it with whipped cream, chocolate ganache, or salted caramel sauce.
Best Pan for Homemade Cheesecake
The best pan for making homemade cheesecake is a 9-inch springform pan. It makes it so the cheesecake is easy to remove without damaging it. The removable sides help release the cheesecake cleanly, preventing cracks and keeping the crust intact.
A light-colored pan, like aluminized steel, is ideal since it promotes even baking. Avoid dark-colored pans because they absorb more heat and can cause the edges to brown too quickly.
Step by Step Instructions
Step 1: Pulverize the graham crackers to a fine crumb in a food processor or blender. Then mix in the melted butter, sugar, and salt. Press the crumbs halfway up the sides of the pan with a flat-bottomed glass or measuring cup and set aside.
Step 2: Carefully place a casserole dish, skillet, or roasting pan on the bottom oven rack. Fill it with warm water. This is the water bath that helps keep the cheesecake from drying out and cracking.
Step 3: Microwave the chocolate in a small bowl at 20 second intervals until completely melted and smooth. Set aside to cool slightly before adding to the batter.
Step 4: Add the softened cream cheese and granulated sugar to a large bowl. Mix with an electric mixer or a stand mixer on medium speed until the mixture is creamy and lump-free.
Step 5: Stop the mixer and add the yogurt, vanilla extract, cornstarch, and salt. Beat in the ingredients on medium-low speed until smooth.
Step 6: While mixing on low, add the eggs one at a time. Stop and scrape down the sides of the bowl after each of the last 2 eggs. Gently fold the batter with the rubber spatula to pop any air bubbles.
Step 7: Add half of the cheesecake batter to a separate bowl. Add melted chocolate to half of the batter, using a rubber spatula to gently fold it in until the white streaks disappear.
Step 8: Use an ice cream scoop to add the cheesecake batter on top of the crust, alternating between the vanilla and chocolate batter. Then use a butter knife or skewer to swirl the batter together, creating a marble effect. Make sure to reach all the way down to the crust without breaking through it.
Step 9: Bake the cheesecake until the edges are firm and the center is puffy. It should have a slight jiggle when you gently shake the pan kind of like Jell-O.
When the cheesecake is done, crack open the oven door and turn it off. Let the cheesecake cool inside for 1 hour. Then take it out of the oven and let it cool on top of it for 1 more hour.
Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 6 hours or overnight. Once it's set, release the springform pan, slice, and enjoy!
Expert Baking Tips
- Use room temperature ingredients. Room temperature cream cheese, yogurt and eggs mix the best and also prevent little lumps that can cause cracks. Cheesecakes take a long time to bake, so they require a little planning ahead. I like to take my dairy ingredients out right when I wake up so then they're ready to bake with before noon. That way the cheesecake is baked and set before the end of the day!
- Mix the cheesecake batter on low. It's ok to mix the cream cheese and sugar together on medium speed, but make sure the rest of the ingredients are mixed on low speed. If the speed is too high, too much air gets incorporated. The extra air causes the cheesecake to rise and fall quickly in the oven and crack. Low and slow creates the smoothest batter.
- Use an oven thermometer. All ovens are calibrated differently, and just because yours says it's at the right temperature doesn't mean it is. For example, my oven runs 50 degrees hot! This is why I recommend using a thermometer to check your oven temperature. The cheesecake might crack if the heat is too high.
- Cool the cheesecake gradually. If you immediately take the cheesecake out of the oven when it's done, the cold air will make it shrink suddenly and crack. This is why I leave it in the oven switched off with the door cracked open for an hour and then move it on top of the oven (the warmest place in the house) for another hour before refrigerating it.
How to Use a Water Bath
A water bath is the key to a smooth, crack-free cheesecake with a creamy texture. It creates a steamy environment in the oven, preventing the top from drying out and helping the cheesecake bake evenly. Here are three ways to make one:
- Easiest method: Place a roasting pan filled with boiling water on the lower oven rack and bake the cheesecake on the rack above. This is the method I use in this recipe.
- Traditional method: Wrap the springform pan tightly in two layers of aluminum foil, set it inside a roasting pan, and pour hot water halfway up the sides. Be sure the foil is sealed well to prevent leaks and a soggy crust.
- Best method: Set the springform pan inside a larger 10-inch cake pan, then place it inside a roasting pan filled with hot water. This extra layer acts as a barrier, preventing leaks while still providing the benefits of a water bath.
While all three methods work, the third is foolproof because it eliminates the risk of water seeping into the crust while still creating an ultra-creamy, evenly baked cheesecake!
Storage Instructions
Store the marble cheesecake covered in the refrigerator for up to 4 days. You can leave it in the pan and cover it with plastic wrap, or you can move it to an airtight container like a cake carrier.
Individual slices dry out more quickly, so I like to store it whole.
Frequently Asked Questions
Yes! Wrap the cooled cheesecake in plastic wrap and then a layer of foil. Freeze for up to 3 months. You can do the same with individual slices! Make sure to thaw the cheesecake in the fridge overnight before serving it.
Yes, it really helps! Cheesecakes are prone to cracking and overbaking because they're so delicate. A water bath creates a steamy, gentle heat that bakes the cheesecake evenly and keeps the texture creamy and smooth. Without it, the edges can cook too quickly while the center stays underdone, which often leads to cracks or a rubbery texture.
You'll know the cheesecake is done when it starts pulling away from the edges of the pan. To check, give the pan a gentle shake. If the center has a slight jiggle, it's perfectly baked! If it's completely firm, it may be overbaked. Residual heat will continue to set the center as the cheesecake cools.
More Cheesecake Recipes to Try
๐ Recipe
Chocolate Marble Cheesecake
Equipment
- 1 food processor or blender
- 1 Electric hand mixer or stand mixer with paddle attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Graham Cracker Crust
- 170 grams graham crackers
- 3 tablespoons granulated sugar
- 7 tablespoons unsalted butter melted
- ยผ teaspoon salt
Cheesecake
- 113 grams semi-sweet chocolate chips melted
- 680 grams full-fat cream cheese room temperature
- 150 grams granulated sugar
- 140 grams Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- ยฝ teaspoon salt
- 3 large eggs room temperature
Instructions
- Line a 9-inch springform pan with parchment paper or spray with cooking spray. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Graham Cracker Crust
- Pulse the graham crackers to a fine crumb in a food processor or blender. You can also smash them in a plastic bag with a rolling pin. Pour into a bowl and mix in the melted butter, sugar, and salt.170 grams graham crackers, 3 tablespoons granulated sugar, 7 tablespoons unsalted butter, ยผ teaspoon salt
- Press the crumbs halfway up the sides of the lined springform pan with a flat-bottomed glass or measuring cup. Set aside.
Cheesecake
- Carefully place a roasting pan on the bottom oven rack. Fill with warm water. This is the water bath that helps keep the cheesecake from cracking.
- Microwave the chocolate in a small bowl at 20 second intervals until completely melted and smooth. Set aside to cool slightly.113 grams semi-sweet chocolate chips
- Add softened cream cheese and sugar to a large bowl. Mix with an electric mixer or a stand mixer with the paddle attachment on medium speed until the mixture is creamy and smooth with no lumps.680 grams full-fat cream cheese, 150 grams granulated sugar
- Add the yogurt, vanilla extract, cornstarch, and salt. Beat on medium-low speed until smooth, stopping to scrape the sides of the bowl with a rubber spatula as needed.140 grams Greek yogurt, 2 teaspoons vanilla extract, 1 tablespoon cornstarch, ยฝ teaspoon salt
- While mixing on low speed, add the eggs one at a time. Stop and scrape down the sides of the bowl after each of the last 2 eggs. After they're all added, gently fold the batter with the rubber spatula to pop air bubbles. Big air bubbles can cause the cheesecake to crack!3 large eggs
- Add half of the batter to a separate bowl. Add melted chocolate to one bowl, using a rubber spatula to gently fold it in until the white streaks disappear.
- Scoop the cheesecake batter on top of the crust, alternating between vanilla and chocolate. Then use a butter knife or skewer to swirl the batter together for the marble effect. Make sure to reach all the way down to the crust without breaking through it.
- Bake the cheesecake for 55-70 minutes until the edges are firm and the center is puffy. It should have a slight jiggle when you gently shake the pan like Jell-O.
- When the cheesecake is done, turn off the oven and crack open the door. Let the cheesecake sit inside for 1 hour. Then take it out of the oven and let it cool on top of it for 1 more hour.
- Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 6 hours or overnight.
- Once the cheesecake is set, release the springform pan, slice, and enjoy!
Megan Weimer
I'm the recipe creator! I love this recipe and how decadent the final cheesecake is. The swirl is so pretty too!