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Dark Chocolate Ricotta Cheesecake

Chocolate Ricotta Cheesecake

Chocolate + Ricotta Cheese = Cheesecake Heaven! This Chocolate Ricotta Cheesecake is light & creamy with the perfect amount of chocolate sweetness.
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine Italian
Servings 8


  • 1 cup chocolate graham cracker crumbs about 6 whole sheets
  • 1 tablespoon Imperial granulated sugar
  • 4 tablespoon salted butter melted
  • 1 1/2 cups whole-milk ricotta cheese MUST be whole-milk
  • 1/2 cup Imperial granulated sugar
  • 4 large eggs beaten
  • 1/2 cup cocoa powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 6 ounces semi-sweet or dark chocolate, chopped melted and slightly cooled


  • For Crust: Preheat oven to 350°
  • Mix graham crackers crumbs & sugar. Stir in melted butter until combined.
  • Press mixture evenly into lightly greased/springform pan. Bake for about 8 minutes. Cool on wire rack.
    *NOTE* I line the bottom of the springform pan with parchment paper, overhanging, before I clamp close the pan. I trim the excess on the outside before pressing crumbs in. Then I lightly spray the sides with non-stick cooking spray.
  • For filling: Stir together ricotta cheese & sugar in a mixing bowl.
  • Add in eggs, stir until combined.
  • Stir in cocoa powder, cinnamon & vanilla until combined.
  • Add in melted & slightly cooled chocolate, mix until mixture is of even color.
  • Pour mixture into springform pan. Bake at 350° for 40 - 45 minutes. Top should be risen & look set.
  • Cool cheesecake on wire rack for an 1 1/2 - 2 hours. Then move to fridge, uncovered. Once cheesecake is completely cooled you may serve or cover to serve later.
  • Eat as is or serve with fresh berries, whipped cream, berry sauce, chocolate sauce - or top with a ganache.
Keyword cheesecake, chocolate chip, chocolate ricotta cheesecake, ricotta cheese